Effect of ractopamine level, gender, and duration of ractopamine on belly and bacon quality traits

Scramlin, S. M.; Carr, S. N.; Parks, C. W.; Fernández-Dueñas, D. M.; Leick, C.M.; McKeith, F. K.; Killefer, J.

doi:10.1016/j.meatsci.2008.05.034

Cited by 18 publications

(19 citation statements)

References 4 publications

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“…Barrows which had received ractopamine in the diet had higher protein contents compared to animals that did not receive ractopamine, although ractopamine fed animals had similar protein contents regardless of gender (Table 3), which is also considered a positive combined effect of the immunocastration and ractopamine techniques, towards better swine belly characteristics. Scramlin et al (2008) found higher moisture content and lower content of lipids for gilts compared with barrows with different levels of ractopamine (0, 5 and 7.4 ppm) in the pigs diet. In the same research work, gilts have also shown higher amount of lean meat on bellies, by the analysis of the area of belly slices using Adobe Photoshop, with the result also reflected on the chemical composition.…”

Section: Resultsmentioning

confidence: 81%

Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition

2017

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The effects of immunocastration and ractopamine in the diet on the belly quality were investigated from two crossbred pigs under different conditions of production, diet, management, and slaughter arranged in factorial design using two levels of addition of ractopamine in the diet, 0 and 7.5 ppm, and three genders (gilts, immunocastrated and barrows). The quality of bellies were analyzed for chemical composition, pH, meat and fat color, backfat thickness and fatty acid profile of the fat. The addition of ractopamine showed no significant influence on pH, color and chemical composition in two crossbred pigs. The immunocastrated had thicker belly backfat compared to the bellies of the gilts. The contents of fatty acids polyunsaturated, linoleic, linoleic, arachidonic, total omega 3 and omega 6 were higher for immunocastrated pigs, as well as presenting values greater than 0.4 for the PUFA:SFA ratio, thus, providing bellies with better nutritional quality. The bellies of the gilts and immunocastrated pigs had higher concentrations of iodine value, indicative of higher unsaturated fat content. The results indicated that the addition of ractopamine and immunocastration had little influence on the quality of bellies as well as in their fatty acid profiles, suggesting the continuity of implementation of these techniques.

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Section: Resultsmentioning

confidence: 81%

Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition

2017

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“…However, according to the literature, RAC does not seem to significantly affect most belly quality traits, although bellies tend to be softer ). Scramlin et al (2008) observed significant increases in belly yield with positive effect on bacon quality (in terms of lean content) from pigs fed up to 5 ppm RAC even with no significant changes in belly thickness, pump uptake and belly flop. Kyle et al (2014) also supported this trend when they found that RAC addition helped to ameliorate some negative effects of IC on commercial slicing yield in pork belly regardless of the observed increase in fat unsaturation.…”

Section: Growth Promotantsmentioning

confidence: 79%

“…Consumers' craving for leaner meat has over the years reduced the chemical fat content of pork belly from up to about 74% (Smith et al 1975) to today's 45Á55% (Scramlin et al 2008), accounting for about 29% less fat compared with 40 yr ago with a corresponding increase in unsaturated fatty acid (UFA) (Trusell et al 2011). This trend may leave the processors battling with some technological challenges that relate to product processing and shelf stability.…”

Section: Defining Belly and Bacon Qualitymentioning

confidence: 99%

“…More recently in the literature, a digital imaging system has been employed to assess the bacon slice composition in terms of total lean and fat area. The digital images are usually analyzed with specific software where the total lean and fat areas are measured (Scramlin et al 2008;Kyle et al 2014;Tava´rez et al 2014). Aside from these, there is no available standardized bacon quality measurement technique referred to in the scientific literature.…”

Section: Bacon Quality Assessmentmentioning

confidence: 99%

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Review: Pork belly quality, bacon properties and recent consumer trends

et al. 2015

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Soladoye, P. O., Shand, P. J., Aalhus, J. L., Garie´py, C. and Jua´rez, M. 2015. Review: Pork belly quality, bacon properties and recent consumer trends. Can. J. Anim. Sci. 95: 325Á340. Several factors can affect pork belly quality and, subsequently, bacon quality. Going by the recent trends in the bacon market and bearing in mind the more choosy nature of the consuming populace, it is imperative to consider the factors that can affect or improve bacon quality, thereby sustaining the current market surge. In as much as both genetic and environmental factors have been identified as largely affecting muscle food quality, nutritional interventions also seem to be a very viable tool to improve the quality of meat and its products. Processing and storage methods can also affect bacon quality, including microbial quality, physicochemical attributes and palatability. Both objective and subjective measures have been explored in assessing belly quality, most of which use belly softness and fatty acid profile as yardsticks, whereas bacon quality has been widely assessed only subjectively in terms of fat quality and slice integrity. Although consumers' and producers' quality perceptions seem to be in conflict, it is the responsibility of all stakeholders in the bacon industries to come together in ensuring a balanced approach to satisfy both parties along the production chain.Key words: Belly softness, environmental factors, genetic factors, nutritional factors, bacon quality Soladoye, P. O., Shand, P. J., Aalhus, J. L., Garie´py, C. et Jua´rez, M. 2015. Article de synthe`se: La qualite´de poitrine de porc, les caracte´ristiques du bacon et les tendances re´centes des consommateurs. Can. J. Anim. Sci. 95: 325Á340. Plusieurs facteurs peuvent influencer la qualite´de poitrine de porc et donc, par conse´quent, la qualite´du bacon. Selon les tendances re´centes dans le marche´du bacon, gardant a`l'esprit la nature plus se´lective des consommateurs, il est impe´ratif de prendre en conside´ration les facteurs qui peuvent influencer ou ame´liorer la qualite´du bacon, et ainsi soutenir l'e´lan courant du marche´. Dans la mesure que les facteurs ge´ne´tiques et environnementaux ayant un effet sur la qualite´de viande ont e´teí dentifie´s, les interventions nutritionnelles semblent un outil viable pour ame´liorer la qualite´de la viande et de ses produits. Les me´thodes de traitement et d'entreposage peuvent aussi avoir un effet sur la qualite´du bacon, incluant la qualiteḿ icrobienne, les caracte´ristiques physico-chimiques et la palatabilite´. Des mesures objectives et subjectives ont e´teé xplore´es pour e´valuer la qualite´de poitrine, dont la plupart utilisent la douceur de la poitrine et le profil d'acides gras comme jalon, tandis que la qualite´du bacon est largement e´value´e seulement en termes subjectifs comme la qualite´du gras et l'inte´grite´de la coupe. Bien que la perception de qualite´des consommateurs et des producteurs semblent contradictoires, il est la responsabilite´de tous les intervenants des industries du bac...

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“…Additionally, ractopamine has been reported to have beneficial or non-detrimental impact on processing characteristics in hams (Boler et al, 2010), belly (Tavárez et al, 2012); loin and belly (Scramlin et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Ractopamine hydrochloride and immunological castration in pigs. Part 1: fresh belly characteristics for bacon processing and quality

et al. 2017

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The effects of ractopamine and immunological castration on belly characteristics, processing yield, physicochemical and sensory quality of bacon were investigated from two crossbred pigs under different conditions of animal production, diet, management and slaughter arranged in factorial design using 2 ractopamine levels (0 and 7.5 ppm) and 3 genders (barrows, immunocastrated and gilts). Before processing, belly firmness, weight, length, width and thickness were measured, and then, bacon processing yield evaluated. After processing, bacon slices were digitally imaged and analyzed for lean meat and fat areas, pH, instrumental color of meat and fat, cooking loss and sensory quality. The ractopamine did not alter belly characteristics, but significantly increased the process yield and decreased cooking loss. Barrows and immunocastrated pigs showed firmer bellies, which could be advantageous for bacon processing and slicing. Barrows presented the highest total area of bacon slices. The results of this study indicate that both techniques ractopamine in the finishing diets and immunocastration of pigs can be combined with no further consequences for belly processing and to bacon quality and with some advantages.

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Effect of ractopamine level, gender, and duration of ractopamine on belly and bacon quality traits

Cited by 18 publications

References 4 publications

Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition

Effects of ractopamine hydrochloride and immunological castration in pigs. Part 2: belly quality characteristics and fatty acid composition

Review: Pork belly quality, bacon properties and recent consumer trends

Ractopamine hydrochloride and immunological castration in pigs. Part 1: fresh belly characteristics for bacon processing and quality

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