Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs

The aim of the study was to evaluate the effects of adding ractopamine (RAC) and amino acids (AA) to the diet on growth performance, carcass characteristics, commercial cuts yield, meat quality and residues in liver and muscle. Ninety-two crossbred castrated pigs (97.96 ± 2.32 kg) were randomly assi...

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Autores principales:	Elmes,Claudia A, Bustamante,Ociel H, González,Fernando G, Larraín,Rafael E, Gandarillas,Mónica
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2014
Materias:	Carcass measurements finishing pigs meat cuts meat quality ractopamine residues
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300002
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spelling	oai:scielo:S0718-162020140003000022015-02-25Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigsElmes,Claudia ABustamante,Ociel HGonzález,Fernando GLarraín,Rafael EGandarillas,Mónica Carcass measurements finishing pigs meat cuts meat quality ractopamine residues The aim of the study was to evaluate the effects of adding ractopamine (RAC) and amino acids (AA) to the diet on growth performance, carcass characteristics, commercial cuts yield, meat quality and residues in liver and muscle. Ninety-two crossbred castrated pigs (97.96 ± 2.32 kg) were randomly assigned to one of two dietary treatments: a Control diet with 0 mg kg-1 of RAC and a RAC+AA diet with 10 mg RAC kg-1, for the last 27 days. Pigs of RAC+AA group had greater average daily gain (ADG), gain to feed ratio (G:F) and final bodyweight (P≤0.05) and tended to have lower average daily feed intake (ADFI) (p=0.084) than Control pigs. Carcasses from RAC+AA animals were heavier than controls (P≤0.05). Dressing percentage and backfat depth were not affected (P>0.05) by diet. Weights of head and skin were not different between treatments, but RAC+AA pigs had greater weights of boneless center loin, ribs, boneless ham and shoulders, tenderloin, neck, rear shank and trimmings (P≤0.05). The addition of RAC+AA did not affect crude protein and water content of loins but tended to reduce ether extract (P=0.08). Drip loss, pH, and cooking loss in pork were not different. Shear force tended (P=0.092) to be higher in RAC+AA. No differences in L* and b* color coordinates were found but a* values were lower in RAC+AA. Hue angle and chroma did not differ. Confidence limits at 90% were determined for residues in muscle and liver, obtaining values from -2.7 to 3.4 μg kg-1 and -6.7 to 10.6 μg kg-1, respectively, both below the limits established by Codex Alimentarius. Dietary inclusion of RAC+AA at 10 mg RAC kg-1 in the diet of finishing pigs improved growth performance and produced heavier carcasses and commercial cuts, had minimal effects in pork characteristics and produced pork and liver with RAC residues below limits from Codex Alimentarius.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.41 n.3 20142014-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300002en10.4067/S0718-16202014000300002
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Carcass measurements finishing pigs meat cuts meat quality ractopamine residues
spellingShingle	Carcass measurements finishing pigs meat cuts meat quality ractopamine residues Elmes,Claudia A Bustamante,Ociel H González,Fernando G Larraín,Rafael E Gandarillas,Mónica Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs
description	The aim of the study was to evaluate the effects of adding ractopamine (RAC) and amino acids (AA) to the diet on growth performance, carcass characteristics, commercial cuts yield, meat quality and residues in liver and muscle. Ninety-two crossbred castrated pigs (97.96 ± 2.32 kg) were randomly assigned to one of two dietary treatments: a Control diet with 0 mg kg-1 of RAC and a RAC+AA diet with 10 mg RAC kg-1, for the last 27 days. Pigs of RAC+AA group had greater average daily gain (ADG), gain to feed ratio (G:F) and final bodyweight (P≤0.05) and tended to have lower average daily feed intake (ADFI) (p=0.084) than Control pigs. Carcasses from RAC+AA animals were heavier than controls (P≤0.05). Dressing percentage and backfat depth were not affected (P>0.05) by diet. Weights of head and skin were not different between treatments, but RAC+AA pigs had greater weights of boneless center loin, ribs, boneless ham and shoulders, tenderloin, neck, rear shank and trimmings (P≤0.05). The addition of RAC+AA did not affect crude protein and water content of loins but tended to reduce ether extract (P=0.08). Drip loss, pH, and cooking loss in pork were not different. Shear force tended (P=0.092) to be higher in RAC+AA. No differences in L* and b* color coordinates were found but a* values were lower in RAC+AA. Hue angle and chroma did not differ. Confidence limits at 90% were determined for residues in muscle and liver, obtaining values from -2.7 to 3.4 μg kg-1 and -6.7 to 10.6 μg kg-1, respectively, both below the limits established by Codex Alimentarius. Dietary inclusion of RAC+AA at 10 mg RAC kg-1 in the diet of finishing pigs improved growth performance and produced heavier carcasses and commercial cuts, had minimal effects in pork characteristics and produced pork and liver with RAC residues below limits from Codex Alimentarius.
author	Elmes,Claudia A Bustamante,Ociel H González,Fernando G Larraín,Rafael E Gandarillas,Mónica
author_facet	Elmes,Claudia A Bustamante,Ociel H González,Fernando G Larraín,Rafael E Gandarillas,Mónica
author_sort	Elmes,Claudia A
title	Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs
title_short	Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs
title_full	Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs
title_fullStr	Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs
title_full_unstemmed	Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs
title_sort	effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2014
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000300002
work_keys_str_mv	AT elmesclaudiaa effectsofractopamineplusaminoacidsongrowthperformancecarcasscharacteristicsmeatqualityandractopamineresiduesoffinishingpigs AT bustamanteocielh effectsofractopamineplusaminoacidsongrowthperformancecarcasscharacteristicsmeatqualityandractopamineresiduesoffinishingpigs AT gonzalezfernandog effectsofractopamineplusaminoacidsongrowthperformancecarcasscharacteristicsmeatqualityandractopamineresiduesoffinishingpigs AT larrainrafaele effectsofractopamineplusaminoacidsongrowthperformancecarcasscharacteristicsmeatqualityandractopamineresiduesoffinishingpigs AT gandarillasmonica effectsofractopamineplusaminoacidsongrowthperformancecarcasscharacteristicsmeatqualityandractopamineresiduesoffinishingpigs
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Effects of ractopamine plus amino acids on growth performance, carcass characteristics, meat quality, and ractopamine residues of finishing pigs

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