Meat quality in pigs fed diets with gradual ractopamine supplementation and nutritional adjustments

  • M. Amin Universidade Federal de Mato Grosso do Sul, Campo Grande, MS
  • C. Kiefer Universidade Federal de Mato Grosso do Sul, Campo Grande, MS
  • G. L. D. Feijó EMBRAPA Gado de Corte, Campo Grande, MS
  • S. A. S. Alencar Universidade Federal de Mato Grosso do Sul, Campo Grande, MS
  • G. P. Rodrigues Universidade Federal de Mato Grosso do Sul, Campo Grande, MS
  • D. A. Marçal Universidade Federal de Mato Grosso do Sul, Campo Grande, MS
  • R. C. Abreu Universidade Federal de Mato Grosso do Sul, Campo Grande, MS
Palavras-chave: agonist, amino acids, β-adrenergic, nutrition, protein.

Resumo

This study evaluated the effects that gradual ractopamine supplementation in diets with nutritional adjustments on pig meat. Were used 80 finishing crossbred barrows in a randomized block design with a 2×5 factorial arrangement (two diets: with and without nutritional adjustment; five levels of ractopamine supplementation: 5-5, 10-10, 20-20, 5-10 and 10-20 ppm) in the 14 initial and 14 final study days, four replicates with two animals by experimental unit. Higher shear force values (P<0.05) were obtained using the 5-5 and 10-20 ppm ractopamine supplementation plans in the diets without nutritional adjustment. With nutritionally adjusted diets, the 5-10 ppm of ractopamine supplementation plan yielded higher shear force values (P<0.05). Water retention capacity was higher (P<0.05) for animals fed adjusted diets and 5-5 and 10-20 ppm of actopamine plans. In the 10-20 ppm of ractopamine supplementation plan, meat pH was higher (P<0.05) for diets without nutritional adjustment, whereas in the 20-20 ppm of supplementation plan, pH was higher for adjusted diets.
Publicado
01-11-2017
Como Citar
Amin, M., Kiefer, C., Feijó, G., Alencar, S., Rodrigues, G., Marçal, D., & Abreu, R. (2017). Meat quality in pigs fed diets with gradual ractopamine supplementation and nutritional adjustments. Boletim De Indústria Animal, 74(3), 280-287. https://doi.org/10.17523/bia.v74n3p280
Seção
QUALIDADE DE PRODUTOS DE ORIGEM ANIMAL