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The objective was to determine belly and bacon quality traits in pigs fed ractopamine (RAC) for various durations during finishing. A 2×3×2 factorial arrangement was used with barrows and gilts, fed RAC levels of 0.0, 5.0, or 7.4ppm, for 21 or 28d prior to harvest. Bellies were fabricated and measured for length, thickness, firmness, and processing yields. Once processed, 1.27cm slices were removed...
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