Interactive effects of dietary ractopamine HCl and L-carnitine on finishing pigs: II. Carcass characteristics and meat quality1,2

James, B.W.; Tokach, Mike D; Goodband, Robert D.; Nelssen, Jim L.; Dritz, S. S.; Owen, K.Q.; Woodworth, J. C.; Sulabo, R. C.

doi:10.2527/jas.2011-4287

Cited by 10 publications

(8 citation statements)

References 25 publications

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“…The lack of a RAC effect on ultimate pH reported here is in agreement with studies examining the RAC response on numerous variables including breed (Stoller et al, 2003), heavy weight/late finishing pigs (Fernández-Duenas et al, 2008;Kutzler et al, 2011), or pigs raised under commercial conditions (Athayde et al, 2012). Of the numerous studies that have found a significant effect of RAC on ultimate pH (Carr et al, 2005;Apple et al, 2008;James et al, 2013), pH values were increased by 0.07 to 0.08. The lack of 24-h pH effects indicates that our treatments did not affect postmortem ultimate pH; therefore, this demonstrates that the meat quality attributes measured in the study are independent of treatment catalyzed ultimate pH differences.…”

Section: Discussionsupporting

confidence: 90%

Effect of dietary zinc and ractopamine hydrochloride on pork chop muscle fiber type distribution, tenderness, and color characteristics1,2

Paulk

Tokach

Nelssen

et al. 2014

Journal of Animal Science

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A total of 320 finishing pigs (PIC 327 × 1050; initially 98 kg) were used to determine the effects of adding Zn to diets containing ractopamine HCl (RAC) on muscle fiber type distribution, fresh chop color, and cooked meat characteristics. Dietary treatments were fed for approximately 35 d and consisted of a corn-soybean meal-based negative control (CON), a positive control diet with 10 mg/kg of RAC (RAC+), and the RAC+ diet plus 75, 150, or 225 mg/kg added Zn from either ZnO or Availa-Zn. Loins randomly selected from each treatment (n = 20) were evaluated using contrasts: CON vs. RAC+, interaction of Zn level × source, Zn level linear and quadratic polynomials, and Zn source. There were no Zn source effects or Zn source × level interactions throughout the study (P > 0.10). Pigs fed RAC+ had increased (P < 0.02) percentage type IIX and a tendency for increased (P = 0.10) percent type IIB muscle fibers. Increasing added Zn decreased (linear, P = 0.01) percentage type IIA and tended to increase (P = 0.09) IIX muscle fibers. On d 1, 2, 3, 4, and 5 of display, pork chops from pigs fed the RAC+ treatment had greater (P < 0.03) L* values compared to the CON. On d 0 and 3 of display, increasing added Zn tended to decrease (quadratic, P = 0.10) L* values and decreased (quadratic, P < 0.03) L* values on d 1, 2, 4, and 5. Pigs fed RAC+ had decreased (P < 0.05) a* values on d 1 and 4 of display and tended to have decreased (P < 0.10) a* values on d 0 and 2 compared to CON pork chops. Pork chops from the RAC+ treatment had a tendency for increased (P < 0.08) oxymyoglobin percentage compared to CON pork chops on d 1, 2, 4, and 5. On d 0, as dietary Zn increased in RAC+ diets, there was a decrease (linear, P < 0.01) in the formation of pork chop surface oxymyoglobin percentage. Metmyoglobin reducing ability (MRA) of pork chops on d 5 was decreased in the RAC+ group. Chops from pigs fed added Zn had increased (quadratic, P < 0.03) MRA on d 3 and 5 of the display period. There was a trend for increased (linear, P = 0.07) cooking loss with increasing Zn in RAC diets and treatments did not affect tenderness as measured by Warner-Bratzler shear force (P > 0.07). In conclusion, RAC+ diets produced chops that were lighter and less red but maintained a greater percentage of surface oxymyoglobin throughout a 5-d simulated retail display. Ractopamine reduced MRA at the end of the display period, but supplementing Zn to RAC diets restored MRA to near CON treatment levels at the end of the display period.

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Section: Discussionsupporting

confidence: 90%

Effect of dietary zinc and ractopamine hydrochloride on pork chop muscle fiber type distribution, tenderness, and color characteristics1,2

Paulk

Tokach

Nelssen

et al. 2014

Journal of Animal Science

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“…percentage lean. In the companion paper of the present paper (James et al, 2013), there were tendencies for pigs in Exp. 1, 2, and 3 to have increased percentage lean and decreased 10th rib fat depth.…”

Section: Discussionmentioning

confidence: 65%

“…At the end of Exp. 1, 2, and 3, pigs were slaughtered to evaluate carcass characteristics and meat quality (James et al, 2013). All dietary nutrients were formulated to meet or exceed recommended requirement estimates (NRC, 1998).…”

Section: Generalmentioning

confidence: 99%

Interactive effects of dietary ractopamine HCl and L-carnitine on finishing pigs: I. Growth performance1,2

James¹,

Tokach²,

Goodband³

et al. 2013

Journal of Animal Science

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A total of 2,152 pigs (C22 × 336 PIC) were used in 4 experiments to determine the interactive effects of dietary l-carnitine and ractopamine HCl (RAC) on finishing pig growth performance. All trials were arranged as factorial arrangements with main effects of l-carnitine (0, 25, or 50 mg/kg in Exp. 1 and 2 and 0 or 50 mg/kg in Exp. 3 and 4) and RAC (0, 5, or 10 mg/kg in Exp. 1 and 0 or 10 mg/kg in Exp. 2, 3, and 4). Dietary carnitine was fed from 38 to 109 kg (Exp. 1 and 3) or for the last 4 or 3 wk before slaughter (118 kg; Exp. 2 and 4, respectively). Ractopamine HCl was fed for 4 wk (Exp. 1, 2, and 3) or 3 wk (Exp. 4) before slaughter. Experiments 1 and 2 were conducted in university research facilities, and Exp. 3 and 4 were conducted in a commercial research facility. All diets were formulated to contain 1.00% total Lys during the last phase of each experiment. In all experiments, pigs fed RAC had increased (P < 0.05) ADG and G:F compared with pigs fed no RAC. Feeding l-carnitine before the RAC feeding period did not affect pig growth performance. In Exp. 1 and 2, l-carnitine did not affect ADG during the last 4 wk; however, in Exp. 2, G:F tended (quadratic; P = 0.07) to improve with increasing l-carnitine. In Exp. 3, l-carnitine × RAC interactions were observed (P < 0.04) for ADG and G:F. Both added l-carnitine and RAC improved performance, but the response was not additive. In Exp. 4, pigs fed l-carnitine had increased (P < 0.04) ADG (0.88 vs. 0.84 kg) and G:F (0.36 vs. 0.35) compared with pigs fed no l-carnitine, and the response was additive to that of RAC. Analysis of treatments common to all experiments showed that pigs fed RAC had increased (P < 0.01) ADG (1.03 vs. 0.93 kg) and G:F (0.40 vs. 0.35) compared with pigs fed no RAC. Pigs fed l-carnitine tended to have increased (P = 0.07) ADG (1.00 vs. 0.96 kg) and improved (P < 0.01) G:F (0.38 vs. 0.37) compared with pigs not fed l-carnitine. These results confirm that RAC improves growth performance of finishing pigs. Added l-carnitine improved growth performance of finishing pigs, and the greatest response was observed in Exp. 3 and 4, which were conducted in commercial research environments. These experiments imply that adding l-carnitine to a finishing diet does not enhance the growth effects of RAC and that effects of RAC and l-carnitine on ADG and G:F are independent.

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“…Inspired by the function of L-carnitine, some studies have investigated the effect of L-carnitine as a potential feed additive in pigs. In finishing pigs fed ractopamine hydrochloride, supplementation of L-carnitine decreased the L∗ value and increased the ratio of the a∗ value to b∗ value ( James et al., 2013 ). Moreover, without ractopamine hydrochloride supplementation, L-carnitine decreased the drip loss and tended to increase pH 24h independently ( James et al., 2013 ).…”

Section: Discussionmentioning

confidence: 99%

Comparisons of carcass traits, meat quality, and serum metabolome between Shaziling and Yorkshire pigs

Song

Zheng

et al. 2022

Animal Nutrition

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This study aims to compare the meat quality of Shaziling and Yorkshire pigs and to find the potential indicator in serum for superior meat quality. Six Shaziling and Yorkshire pigs at 30, 60, 90, 150, 210, and 300 d of age were selected to examine carcass traits, meat quality, and serum metabolome. The results showed that the body weight, carcass length, and loin eye area of Shaziling pigs at 150, 210, and 300 d of age were significantly lower than those of Yorkshire pigs ( P < 0.05). Shaziling pigs at 150 and 300 d of age had significantly lower backfat thickness than Yorkshire pigs ( P < 0.05). Compared with Yorkshire pigs, Shaziling pigs at all 6 ages had a lower lean percentage and a higher fat percentage ( P < 0.05). At 60, 90, and 150 d of age, the post-mortem pH-decline, b∗ value (yellowness), and drip loss of Shaziling pigs were significantly lower than those of Yorkshire pigs ( P < 0.05). Moreover, at 150 d of age, Shaziling pigs had significantly higher a∗ value (redness) and intramuscular fat (IMF) content than Yorkshire pigs ( P < 0.05). Correlation analysis between the top 40 metabolites and phenotypes indicated that L-carnitine had positive correlations with fat percentage, pH 24h , and IMF content, but had negative correlations with lean percentage, L∗ value (lightness), and b∗ value ( P < 0.05). Serum L-carnitine content, fat percentage, pH 24h , and IMF content all decreased first and then increased as the pigs grew, which verified the positive correlations between L-carnitine and these phenotypes. In conclusion, Shaziling pigs have a slower growth rate but a better meat quality than Yorkshire pigs. The meat quality of Shaziling pigs is the best from 150 to 210 d of age. This study suggests that a higher serum L-carnitine content is a promising indicator for better meat quality.

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Interactive effects of dietary ractopamine HCl and L-carnitine on finishing pigs: II. Carcass characteristics and meat quality1,2

Cited by 10 publications

References 25 publications

Effect of dietary zinc and ractopamine hydrochloride on pork chop muscle fiber type distribution, tenderness, and color characteristics1,2

Effect of dietary zinc and ractopamine hydrochloride on pork chop muscle fiber type distribution, tenderness, and color characteristics1,2

Interactive effects of dietary ractopamine HCl and L-carnitine on finishing pigs: I. Growth performance1,2

Comparisons of carcass traits, meat quality, and serum metabolome between Shaziling and Yorkshire pigs

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