El cromo-levadura y la ractopamina afectan el perfil de ácidos grasos y la calidad de la carne en cerdos

Abstract

como la ractopamina modifican características de la carne, como la dureza y el perfil de ácidos grasos. Palabras clave: retención de agua; carcasa; grasa dorsal; pérdidas por goteo; resistencia al corte.

Chromium Methionine and Ractopamine Supplementation in Summer Diets for Grower–Finisher Pigs Reared under Heat Stress

“…These results are consistent with those reported by other studies that compared the effects of dietary organic Cr and RAC supplementation in finishing pigs [ 42 , 43 , 44 ]. Furthermore, Mayorga et al reported that the addition of organic Cr (CrProp) in the diets of pigs reared under heat stress conditions exerted positive effects on the ADG and final BW [ 8 ].…”

“…RAC increased the FA C20:46 content (p < 0.05), consistent with the findings of Trujillo et al, who observed changes in the concentration of PUFA in the meat of pigs supplemented with 10 ppm RAC and 0.4 mg organic Cr/kg of food [44]. Furthermore, Jin et al and Tian et al supplemented 0.2 mg CrMet/kg of food in the diet of pigs and reported that the concentration of arachidonic acid in the meat of pigs supplemented with CrMet did not change following the treatment [63,64].…”

“…Therefore, the dietary supplementation of both RAC and CrMet help improve the metabolism of pigs reared under heat stress conditions. Notably, in this study, like the diets developed by Farías et al, Marcal et al, and Rincón-Folres et al, the concentration of amino acids did not increase, which normally occurs in RAC supplementation; however, the effects of RAC supplementation were considerably better than those of the CON diet [42][43][44]. The characteristics of the carcasses were closely related to the productive behavior, since they presented the same performance between the treatments, especially for the CrMet-S and RAC groups.…”