Ractopamine levels on performance, carcass characteristics and quality of pig meat

Abstract

-This study evaluated the effect of ractopamine (RAC) on the performance of finishing pigs and the meat quality of these animals. Seventy crossbred pigs (35 barrows and 35 females) selected for high gain of lean meat, with initial weight of 77.1±0.32 kg were distributed in randomized blocks with five treatments (0, 5, 10, 15, and 20 ppm RAC in the diet) and seven replications during 28 days. The experimental unit was represented by a male and a female pig. Regarding the performance variables, there was a linear increase in final weight with increasing levels of RAC, as well as in average daily weight gain. An improvement in feed conversion was observed for animals fed RAC, and the optimal level -estimated by the LRP model -was ~ 5 ppm. For feed intake, no significant effect on intake of digestible lysine and energy intake was observed. Carcass yield responses increased linearly with the RAC dose. Ash content, color component b* and loss drip linearly decreased with increasing doses of RAC. There was also a significant difference in the percentage of ether extract and crude protein in the loin, and treatment with 20 ppm RAC showed a lower amount of protein and larger amounts of lipids. Moisture content, color component L*, weight loss by cooking and defrosting, shear force and pH were not affected by the treatment. Concerning the lipid oxidation, there was no effect of RAC on the concentration of TBARS (thiobarbituric acid reactive substances) under cooling and under freezing. Thus, all ractopamine levels improve performance compared with control and do not negatively affect the quality of fresh, chilled or frozen pig meat.

Ractopamine supplementation improves leanness and carcass yield, minimally affecting pork quality in immunocastrated pigs

“…Agric. v.75, n.3, p.197-207, May/June 2018 samples were less red for all RAC inclusion levels (from 5 to 15 mg kg -1 ), although in lightness all RAC levels were identical to the control samples, which is in agreement with most recent studies (Athayde et al, 2012;Garbossa et al, 2013;Lowe et al, 2014;Elsbernd et al, 2015).…”

“…A decrease was observed in yellowness (b*) associated with immunocastration, but no effect of RAC for this parameter. As mentioned by Garbossa et al (2013), changes in b* value may be attributed to carotenoid pigments deposited in fat and also to fatty acid composition changes in IMF; in our study both loin yellowness and IMF decreased for IC pigs. As related by Apple et al (2007), even if differences in pork color are reported, they are usually not visibly noticeable by consumers.…”

“…However, at 5 mg kg -1 which is considered the lower level and most widely adopted level of RAC supplementation, no shear force influence was observed (Rincker et al, 2009;Athayde et al, 2012;Garbossa et al, 2013;Lowe et al, 2014).…”

Desempenho e rendimento de carcaça de suínos na fase de terminação, recebendo dietas com diferentes níveis de ractopamina

“…O consumo de ração médio diário (CRMD) não foi influenciado pelos níveis de ractopamina adicionados nas dietas. Bridi et al (2008), Ferreira et al (2011), Garbossa (2013 e Marinho et al (2007b), estudando a ractopamina em dietas para suínos em terminação, também observaram que este aditivo não afetou o consumo. O consumo de ração médio diário por suínos depende do nível energético da ração e, como todas as rações foram isocalóricas, já era esperado um consumo de ração médio diário semelhante.…”

Polymorphism of the retinol-binding protein 4 gene (RBP4) and its association with carcass and meat quality traits in swine

“…After genotyping, ten gilts of each genotype within breeds were slaughtered for carcass and meat quality traits testing according to genotype (9)(10)(11). Ultimately, a total of 90 pigs of three genotypes within three pig breeds were slaughtered.…”