Effect of ractopamine on growth performance, carcass composition, and cutting yields of pigs slaughtered at 107 and 125 kilograms.

Abstract

At approximately 68 kg live weight, crossbred barrows and gilts (n = 144) were allocated to be fed to one of two weight end points (107 kg and 125 kg). Pigs from each weight group were treated with Ractopamine (RAC) (0, 10, or 20 ppm; n = 24/ treatment for the last 40 kg of gain. Feed consumption and weight gain were measured. Pigs were slaughtered and carcass measurements made at 24 h postmortem. Carcasses were fabricated into wholesale, trimmed wholesale, and boneless wholesale cuts for cutting yields. Hams were separated into muscle, fat, and bone. The RAC improved growth characteristics and carcass characteristics. Pigs fed RAC had increased (P < .01) average daily gain and improved (P < .01) feed:gain ratio over controls in each weight group. Carcasses from pigs treated with RAC had larger (P < .01) longissimus muscle area and reduced (P < .01) fat at the 10th rib. Cuts from 125-kg pigs were generally heavier than those from 107-kg pigs. The RAC increased (P < .05) the boneless cut weights of both weight groups. Percentage of dissected lean from the hams of RAC-treated pigs was (P < .05) higher than that of controls. Few consistent differences were observed between the 10 and 20 ppm of RAC treatments. Results from this study indicate that RAC had positive effects on the growth characteristics, carcass characteristics, and carcass cutting yields of pigs representative of the broad spectrum of market weights.

The effect of ractopamine supplementation at 5 ppm of swine finishing diets on growth performance, carcass composition and ultimate pork quality

“…These results are consistent with the findings of past studies (Stites et al 1991;Crome et al 1996;Carr et al, 2005b;Stahl et al, 2007) and suggest that feeding RAC at the 5 ppm level should not affect a consumer's subjective assessment of fresh loin quality.…”

Ractopamina em dietas para suínos machos imunocastrados, castrados e fêmeas

“…A inclusão de ractopamina nas dietas de suínos na fase de terminação melhora significativamente o ganho de peso e a conversão alimentar e reduz o consumo de ração (CROME et al, 1996). O consumo de ractopamina melhora a qualidade da carcaça de suínos, pois reduz a espessura de toucinho, aumenta a profundidade de lombo e a deposição de carne magra (MARINHO et al, 2007).…”

Características químicas y sensoriales de la carne de cerdo, en función del consumo de dietas con ractopamina y diferentes concentraciones de lisina

“…This agrees with studies in which IMF increased in pigs fed RAC (10 ppm) and had CP (16 %) levels higher than those used here (16,35) . However, in other studies no changes in pork chemical composition were observed in pigs fed diets higher RAC and CP levels: 20 ppm RAC, 17 % CP (36) ; 10 ppm RAC, 16 % CP (37) ; 10 ppm RAC, 17 % CP (38) .…”

“…A certain amount of IMF is considered essential for cooking and maintaining good meat quality (45) . Fat RAC y 16 % de PC) (37) ; (dieta con 10 ppm RAC y 17 % de PC) (38) .…”