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supplemented into swine diets has been been used as indicators of meat quality.
shown to stabilize meat color and decrease Highly marbled meat has traditionally been
fluid loss when fed at >200 mg/kd of diet thought to be the ideal because of the effects
during finishing (Asghar et al. 1980). of fat on flavor and tenderness. However,
Shifting carcass bone/muscle/fat ratio can Rincker et al. (2008) reported that intramus-
also be accomplished with steroid-like drugs. cular fat (0.8–8.0%) explained less than
Feeding beta-agonists can have significant 15% of the variance in pork flavor scores.
effects on feedlot performance and/or carcass Consumers could tell no difference in pork
characteristics. Quinn et al. (2008) reported flavor scores until the fat content reached
that feeding ractopamine-hydrochloride to 4.5%. In addition, visible fat content in pork
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