Qualidade da carcaça e rendimento de cortes suínos com o uso de ractopamina

Martins, Daniela de Souza; Soares, Mónica Alvarado; Steffens, Juliana

doi:10.1590/0103-8478cr20140625

Cited by 36 publications

(5 citation statements)

References 9 publications

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“…The modulation of energy metabolism by ractopamine, such as reduced lipogenesis and increased β-oxidation in muscle can improve the efficiency of energy use, increasing the energy available for muscle deposition. However, it can negatively impact IMF content (Reiter et al, 2007;Martins et al, 2015). However, in the present study ractopamine supplementation did not have a negative influence on IMF concentration.…”

Section: Discussioncontrasting

confidence: 66%

“…In skeletal muscle tissue, ractopamine stimulates protein synthesis (Adeola et al, 1992;Apple et al, 2007) and the increase in the proportion of glycolytic muscle fibers, allowing greater muscle hypertrophy (Gunawan et al, 2007;Almeida et al, 2015). However, ractopamine increases the use of fatty acids as energy source in muscle tissue, which may negatively impact pork IMF content (Reiter et al, 2007;Martins et al, 2015;.…”

Section: Introductionmentioning

confidence: 99%

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Betaine and ractopamine for pigs from 90 to 140 kg

Soares¹

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Two experiments were carried out with female pigs from 90 to 140 kg. In experiment I, the objective was to evaluate the supplementation of ractopamine and betaine, alone or in association, on performance, carcass traits, meat quality and expression of genes related to lipid metabolism in skeletal glycolytic and oxidative muscle tissue and in the subcutaneous adipose tissue. In experiment II, to evaluate performance, carcass traits, pork quality and expression of genes related to lipid metabolism in glycolytic and oxidative muscle tissues of two divergent genetic lines fed ractopamine. In experiment I, a total of 72 female pigs (Agroceres PIC) with initial body weight of 88.96 ± 3.44 kg were assigned to a completely randomized design in four diets with nine replicates and two pigs per experimental unit, represented by the pen. Diets consisted of a control (CTRL) diet (without ractopamine and betaine); CTRL + 2.5 g/kg betaine (BET); CTRL+ 20 ppm ractopamine (RAC); and RAC + 2.5 g/kg de betaine (RAC + BET). In experiment II, eighteen female pigs Agroceres PIC 337 (Large White x Landrace x Duroc x Pietrain) x Camborough (Large White x Landrace) (HYB), with initial body weight of 88.96 ± 3.44 kg and 12 female pigs DB LQ 1250 (Duroc) x DB 90 (Large White x Landrace) (DUR), with initial body weight of 85.63 ± 1.55 kg were used. Pigs were allotted in a completely randomized design in two groups: HYB and DUR with nine and six replicates, respectively, and two pigs per experimental unit, represented by the pen. In experiment I, pigs fed RAC and RAC+BET diets had higher daily weight gain, lower feed conversion compared to pigs fed the other diets and higher hot carcass weight and carcass yield, compared to CTRL diet. Pigs fed BET, RAC and RAC+BET diets had greater loin muscle area. The backfat thickness was lower in pigs fed RAC+BET diet, compared to the CTRL. The meat from pigs fed BET diet had lower Warner-Bratzler shear force and higher percentage of intramuscular fat compared to CTRL. BET diet increased the expression of lipogenic factors in Longissimus dorsi and Soleus muscles compared to CTRL. In adipose tissue, RAC and BET diets increased the expression of genes related to lipolysis and β-oxidation. The results indicate that performance and carcass traits can be improved with ractopamine and betaine promotes increase in loin muscle area and pork quality. In experiment II, the performance of pigs from both genetic groups was similar. However, DUR pigs had lower backfat thickness. The meat from DUR pigs had higher L* (brightness), lower a* (redness) and higher percentage of intramuscular fat. DUR pigs had higher expression of peroxisome proliferator-activated receptor gamma (PPARγ) and fatty acid protein translocase/cluster differentiation (FAT/CD36), in addition to higher abundance of hormone-sensitive lipase (HSL) and Adiponectin (ADIP) mRNA in the Longissimus dorsi. Greater abundance of PPARγ and FAT/CD36 mRNA was also observed in the Soleus muscle of DUR pigs with no change in the expression of enzymes related to lipid degradation compared to HYB pigs. DUR pigs had carcasses with lower backfat thickness and better meat quality, evidenced by the higher percentage of intramuscular fat compared to HYB pigs. Possibly the higher concentration of intramuscular fat is mainly due to the higher expression of transcription factors and enzymes related to adipogenesis and lipogenesis in glycolytic and oxidative skeletal muscle tissue in DUR pigs. Keywords: Lipid metabolism. mRNA expression. Performance. Pork quality.

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Section: Discussioncontrasting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

Betaine and ractopamine for pigs from 90 to 140 kg

Soares¹

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“…Unexpectedly, Piau breed did not differ from the other genetic groups evaluated and demonstrated a good carcass yield despite presenting lower carcass quality. It is noteworthy that the carcass yield is given in terms of the relationship between the hot and cold carcass weight and body weight (Martins et al, 2015). Contrasting this result, Bertol et al (2013) reported higher hot carcass yields in Duroc pigs compared with a line composed mostly of Pietrain and naturalized Brazilian breeds being examined in a univariate way.…”

Section: Effects Of Genetic Group Nutritional Plan and Sex On Latent ...mentioning

confidence: 84%

“…Carcass yield involves not only the muscle quantity in carcass, as observed in most commercial cuts, but also fat, skin, and bones (Martins et al, 2015). Therefore, the factor carcass yield provides an evaluation of all these tissues simultaneously, and not only muscle tissue, although meat has the greatest market value.…”

Section: Multivariate Factor Analysismentioning

confidence: 99%

Depicting latent variables considering different pig genetics and nutritional plans in crossbred pigs

Henriques¹,

Silva²,

Veroneze³

et al. 2022

Revista Brasileira De Zootecnia

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Breeding and geneticsFull-length research article Depicting latent variables considering different pig genetics and nutritional plans in crossbred pigsABSTRACT -We aimed to reduce the dimensionality of quantitative traits in pigs applying factor analysis. Quantitative variables were collected, and the factor analysis extracted five factors with biological meaning related to performance, carcass quality, carcass yield, meat quality, and initial pH. These factors were posteriorly used as dependent variable to evaluate the effects of genetic groups (Piau, Duroc, and Pietrain crossbreds), nutritional plans (low, medium and high lysine levels) and sex. An interaction effect between genetic group and sex was observed in performance, in which Duroc crossbred showed the greatest scores. The Pietrain genetic group showed greater values of carcass quality compared with Duroc and Piau, while Piau crossbred pigs had greater values for meat quality compared with Pietrain and Duroc. A greater carcass yield was observed in Pietrain crossbred compared with Duroc pigs. Pigs fed under low lysine level had the lowest performance values. Carcass yield was affected by nutritional plans, in which the medium lysine level showed the greatest values. Meat quality was improved by the nutritional plan with high lysine level compared with the low lysine level. Initial pH showed increased means when using nutritional plans with low and medium lysine levels in diet composition. With regard to sex effects, a greater carcass quality was found for gilts compared with barrows. The reduction of the data dimensionality allowed the joint evaluation of genetic group, nutritional plan, and sex based on new latent variables that represented the original dataset under easier framework based on factors' biological interpretation.

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“…Entretanto, o consumo de carne in natura, seria maior caso fosse feita uma maior divulgação das propriedades nutricionais dos cortes. Os principais cortes suínos comercializados no mercado externo são pernil, paleta, lombo e sobrepaleta suínos (Martins et al, 2015). Mas apesar da grande demanda pelo produto brasileiro no exterior, a carne suína é ainda pouco consumida no Brasil, quando comparada à carne bovina e à carne de frango.…”

Section: Introductionunclassified

Avaliação De Ocorrências No Abate De Bovinos E Suínos: Um Estudo Em Um Abatedouro Frigorífico Sob Serviço De Inspeção Federal Em Minas Gerais

Machado,

Mateus,

Nascimento

et al. 2024

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Qualidade da carcaça e rendimento de cortes suínos com o uso de ractopamina

Abstract: RESUMO O objetivo deste trabalho foi avaliar a influência do uso do aditivo ractopamina sobre os rendimentos dos cortes e a qualidade da carne suína (pH, cor, marmoreio e capacidade de retenção de água). Para os testes, foram utilizados

Cited by 36 publications

References 9 publications

Betaine and ractopamine for pigs from 90 to 140 kg

Betaine and ractopamine for pigs from 90 to 140 kg

Depicting latent variables considering different pig genetics and nutritional plans in crossbred pigs

Avaliação De Ocorrências No Abate De Bovinos E Suínos: Um Estudo Em Um Abatedouro Frigorífico Sob Serviço De Inspeção Federal Em Minas Gerais

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