The effect of ractopamine supplementation at 5 ppm of swine finishing diets on growth performance, carcass composition and ultimate pork quality
JF Patience, P Shand, Z Pietrasik, J Merrill, G Vessie, KA Ross, and AD Beaulieu. 2009. Canadian Journal of Animal Science. 89:53-66.
11-Feb-2010 (16 years 3 months 28 days ago)The objective of this study was to determine if a diet containing 5 mg ractopamina/kg diet plus appropriately increased amino acids, vitamins and minerals and fed for an average of 26 d prior to slaughter would alter growth performance, carcass composition and the eating quality of pork, as compared with feeding a typical commercial finishing diet. It was our hypothesis that the dietary treatment would increase growth performance and improve carcass quality with little or no impact on the eating quality of pork.
Five hundred thirty-six finishing pigs were placed on experiment for an average of 26 d prior to slaughter, to determine the effects of 5 mg ractopamine hydrochloride (RAC) per kg of diet on growth performance, carcass composition and the eating quality of pork. Treatments included a control diet similar to a commercial finishing diet and a treatment diet containing 5 mg RAC/kg with elevated amino acids, vitamins and minerals. The experiment started when average animal weight was 86 kg; pigs were marketed at an average live weight of 118 kg. Two pigs were selected from each of 32 pens in week 4 of the experiment, for detailed carcass and meat quality evaluation, providing 16 pigs per gender per treatment.
RAC-fed pigs reached market weight 4 d sooner (P<0.05), grew 13% faster (P<0.05) and had 13% better feed efficiency (P<0.05) than the controls. RAC-fed pigs also had 1 mm less backfat and 2.5 mm thicker loins (P<0.05). Ultimate pH, purge loss and visual color scores were unaffected by treatment but RAC-fed pigs had lower CIE a* and b* measurements (P<0.05). RAC had no effect on juiciness, flavour, saltiness or overall acceptability (P>0.10), but increased Warner-Bratzler shear force and reduced taste panel tenderness slightly (P<0.05).
It is concluded that according to the present study, the inclusion of 5 mg RAC/kg in a commercial finishing diet will increase the rate and efficiency of gain and improve carcass composition. Minimal impact on pork quality can also be expected with the use of RAC fed at this level.
Five hundred thirty-six finishing pigs were placed on experiment for an average of 26 d prior to slaughter, to determine the effects of 5 mg ractopamine hydrochloride (RAC) per kg of diet on growth performance, carcass composition and the eating quality of pork. Treatments included a control diet similar to a commercial finishing diet and a treatment diet containing 5 mg RAC/kg with elevated amino acids, vitamins and minerals. The experiment started when average animal weight was 86 kg; pigs were marketed at an average live weight of 118 kg. Two pigs were selected from each of 32 pens in week 4 of the experiment, for detailed carcass and meat quality evaluation, providing 16 pigs per gender per treatment.
RAC-fed pigs reached market weight 4 d sooner (P<0.05), grew 13% faster (P<0.05) and had 13% better feed efficiency (P<0.05) than the controls. RAC-fed pigs also had 1 mm less backfat and 2.5 mm thicker loins (P<0.05). Ultimate pH, purge loss and visual color scores were unaffected by treatment but RAC-fed pigs had lower CIE a* and b* measurements (P<0.05). RAC had no effect on juiciness, flavour, saltiness or overall acceptability (P>0.10), but increased Warner-Bratzler shear force and reduced taste panel tenderness slightly (P<0.05).
It is concluded that according to the present study, the inclusion of 5 mg RAC/kg in a commercial finishing diet will increase the rate and efficiency of gain and improve carcass composition. Minimal impact on pork quality can also be expected with the use of RAC fed at this level.