INTRODUCTION
A study was conducted at the Tarleton State University swine unit, Stephenville, Texas, to observe the effects of Tasco^® on finishing weight gain in swine, and pork carcass characteristics. Characteristics such as carcass length, ham circumference, back fat, loin eye size, color, firmness and marbling were examined.

RESULTS
Pork marbling and firmness of lean were improved when Tasco^® was included in the diet of finishing pigs. Pigs fed Tasco^® had significantly greater amounts of marbling with a score of 1.432 compared to the control group with a score of 1.142 (P<0.01). The firmness score was also significantly higher in the Tasco^® group at 4.04 compared to the control at 3.84 (P<0.05). There was no difference in color between the two groups.

Lean Color Score (1-6). 1 = Pale, 6 = Dark Red
Marbling Score (1-10). 1 = Devoid, 10 = Very Abundant
Firmness of Lean (1-5). 1 = Soft, 5 = Firm

CONCLUSION
This study indicates that Tasco^® treatment improved pork quality as determined by marbling and firmness of lean. Additional research needs to be conducted at higher dose rates of Tasco^® and perhaps in different administration patterns, to better determine the potential benefits of Tasco^® on finishing pig production and under production stress situations.

A study conducted at Texas Tech University observed improved immune function, enhanced red color of the meat post-mortem and decreased cooler shrink in finisher pigs fed Tasco^® which means less weight loss while held in the cooler after slaughter.

Table 1. Swine Carcass Study   Treatment   Control Tasco® Meal Cooler Shrink % 1.42 0.48 Loins Free Water % 9.0 4.8 Bound Water % 91.0 95.2 Immobilized Water % 82.1 90.4

CONCLUSION
Improvements in quality grading and shelf life have a significant economic impact on the swine industry as higher product quality and increased shelf life help maintain economic returns.