A multivariate approach to determine the factors affecting response level of growth, carcass, and meat quality traits in finishing pigs fed ractopamine1

Abstract

The effect of ractopamine (RAC) supplementation on growth, carcass, and meat quality traits of finishing pigs was studied using a meta-analytical approach. The database was composed of 57 studies published from 2004 to 2016. The dependent variables extracted for the meta-analysis included final BW, ADG, ADFI, feed:gain ratio, HCW, dressing percentage, carcass length, lean yield, back fat thickness, loin muscle area, loin depth, postmortem pH, meat brightness, redness, and yellowness. The studies were grouped by similarity in 3 clusters (C1, C2, and C3) by hierarchical clustering on principle components. The main differences observed between clusters were those of animal initial weight, which increased from C1 through C3. Linear mixed models were used to analyze the data, where studies were assumed as random effect, whereas the total amount of RAC in the diet, cluster, and sex category were considered fixed effects. The interactions between cluster and sex category (barrows, gilts, and mixed sex) and RAC level were also evaluated. Dietary RAC was effective in improving final weight ( < 0.0001), ADG ( < 0.0001), and feed:gain ratio ( < 0.0001) and had a positive effect on HCW ( < 0.0001), lean yield ( = 0.0081), loin muscle area ( = 0.0190), and loin depth ( < 0.0001). In addition, a relatively limited effect on pork quality was observed in the current study. The RAC supplementation was more effective, mainly when pigs started supplementation with higher initial weight, although different responses were observed according to sex category ( < 0.05). There is ample indication that growth and carcass traits could be improved by dietary RAC supplementation. Ractopamine supplementation did not influence the pork quality.

Chromium and feed restriction as alternative strategies to ractopamine in finishing pigs

“…Ciência Rural, v.54, n.5, 2024. the animals in the present study, increased weight gain is one of the effects frequently observed in studies that evaluate ractopamine supplementation (POMPEU et al, 2017).…”

“…The effects of ractopamine on carcass traits are well documented. Studies evaluating the use of ractopamine in the diet of finishing pigs generally indicate positive effects on the loin eye area, reduced backfat thickness, and increased amounts of lean meat (POMPEU et al, 2017). Ractopamine inhibits the binding of insulin to the β-adrenergic receptor, antagonizing its action, and reducing fat synthesis and deposition (ARMSTRONG et al, 2004).…”

“…In swine nutrition, chromium has shown positive effects on performance, including reduced feed intake, increased weight gain, increased carcass muscle depth (ZHANG et al, 2011), and reduced backfat thickness . Ractopamine has been widely used in the diets of finishing pigs in recent decades, resulting in increased weight gain, improved feed conversion, and reduced carcass fatness (ARMSTRONG et al, 2004;POMPEU et al, 2017). However, several countries have restricted the dietary use of ractopamine (NIÑO et al, 2017), which has stimulated the search for alternatives.…”

Lipid profile of subcutaneous fat, growth performance, and carcass characteristics of gilts fed with diets supplemented with ractopamine, organic chromium or subjected to energetic feed restriction

“…Feeding ractopamine-supplemented diets for finishing pigs increases carcass lean mass and reduces the amount of carcass fat (POMPEU et al, 2017). The use of ractopamine in the diets for pigs is still allowed in Brazil; however, its use is banned in the European Union countries, China, and Russia (NIÑO et al, 2017).…”