Simulação técnico-econômica da inclusão de ractopamina em dietas de suínos em terminação

Brumatti, Ricardo Carneiro; Kiefer, Charles

doi:10.1590/s0102-09352010000100022

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…According to Li et al (2003), the positive impact is defined by the payments that pork producers receive for lean meat in relation to fat tissue and the discount/premium schedules. The maximum profit was obtained with ractopamine levels of 10 and 12 ppm for the systems of revenue/live weight and revenue/carcass premium, respectively, but the system of revenue/carcass premium was more economically viable (Brumatti and Kiefer 2010). The economically optimal management of ractopamine concentrations, feeding duration, and lysine levels are therefore determined by the economic return for increased leanness, including costs of feed and feed additives.…”

Section: Ractopamine: Growth Performance and Carcass Traits Of Finishmentioning

confidence: 99%

Ractopamine as a metabolic modifier feed additive for finishing pigs: a review

Almeida

Nuñez

Miyada

2012

Braz. arch. biol. technol.

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The β-adrenergic agonist ractopamine is increasingly used in the swine industry due to higher consumer demand for leaner pork products. Redirecting nutrients to favor leanness rather than fat deposition, ractopamine improves growth and carcass traits of finishing pigs. However, the impact of this agonist on pork quality is not clearly defined. Understanding the biological effects of dietary ractopamine dose, treatment period, lysine levels, and the lysine to metabolizable energy ratio will help pork producers achieve improvements in animal performance, carcass leanness, and economic efficiency in swine production systems.

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Section: Ractopamine: Growth Performance and Carcass Traits Of Finishmentioning

confidence: 99%

Ractopamine as a metabolic modifier feed additive for finishing pigs: a review

Almeida

Nuñez

Miyada

2012

Braz. arch. biol. technol.

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“…Ractopamine has been shown to effectively reduce carcass fat amount (APPLE et al, 2007;CANTARELLI et al, 2009;CORASSA et al, 2010), which has provided economic benefits (BRUMATTI & KIEFER, 2010). However, its qualitative effect on fat has not been extensively investigated; although, the fatty acid profile of swine fat is known to be modified through different diets (DURAN-MONTGÉ et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

Ractopamine concentration on the lipid profile of swine fat and meat

et al. 2018

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This study was conducted to evaluate the effect of ractopamine concentrations on swine fat and meat lipid profiles. Ninety finishing barrows, initially weighing 71.9±4.4kg, were distributed in a randomized block design in three ractopamine concentrations (0, 10 and 20ppm) with fifteen replicates of two animals in each. Gas chromatography was used to analyze the lipid profiles of backfat and meat. The inclusion of ractopamine in the diet changed (P<0.05) α-linolenic acid and eicosatrienoic acid concentrations in the backfat but did not affect (P>0.05) any of the other fatty acids or indexes evaluated. In the meat, a significant effect (P<0.05) was observed on nine fatty acids evaluated, with a decrease (P<0.05) in lauric, myristic, and palmitic fatty acids, and an increase (P<0.05) in linoleic, γ-linolenic, dihomo-γ-linolenic, and eicosapentaenoic acid. Ractopamine also affected (P<0.05) the concentration of α-linolenic and arachidonic acid in the meat (P<0.05). The indexes evaluated were also affected (P<0.05). Addition of 10ppm decreased the saturated fatty acid concentration, atherogenic index, thrombogenic index and omega 6: omega 3, while it increased unsaturated and polyunsaturated fatty acids concentrations. Ractopamine addition had less effect on the backfat than on the meat, and the 10ppm level improved the meat lipid profile.

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“…The effects of immunocastration and ractopamine feeding on pork have been studied showing positive results of these technologies on feed conversion efficiency and quantity of lean meat, which may result in economic benefits (Brumatti & Kiefer, 2010). 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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Simulação técnico-econômica da inclusão de ractopamina em dietas de suínos em terminação

Cited by 5 publications

References 18 publications

Ractopamine as a metabolic modifier feed additive for finishing pigs: a review

Ractopamine as a metabolic modifier feed additive for finishing pigs: a review

Ractopamine concentration on the lipid profile of swine fat and meat

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

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