Abstract:. 2001. The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork. Can. J. Anim. Sci. 81: 331-334. A total of 256 pork chops were obtained from pigs of different genders (128 barrows and 128 gilts) produced at two different geographical locations (64 barrows and 64 gilts produced in Alberta and in Ontario). Pigs received two different types of feed (32 barrows and 32 gilts received either mash or pellets at each location) with or without narasin trea… Show more
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