Fatty Acid and Cholesterol Changes in Pork Longissimus Muscle and Fat due to Ractopamine

E. G. PERKINS, F. K. McKEITH, D. J. JONES, D. H. MOWREY, S. E. HILL, J. NOVAKOFSKI, P. L. O'CONNOR

Research output: Contribution to journalArticlepeer-review

Abstract

Fatty acid (FA) composition and cholesterol (CHL) content from control and Ractopamine (Rac) treated pigs were evaluated. Lipids were extracted from the longissimus (LD) and subcutaneous fat (SC) and methyl esters of the FA were formed for gas chromatography. CHL content of the LD was determined using direct saponification. Pigs were fed 0, 5, 10 or 20 ppm Rac for about 40 kg of grain prior to slaughter. Rac had no consistent effect on the FA composition of SC or muscle (neutral or polar) lipids. CHL content in the LD of treated animals was about 9% lower (P < 0.01) than controls. Rac reduced the CHL content of the LD and had limited effect on the FA profile of muscle or SC fat.

Original languageEnglish (US)
Pages (from-to)1266-1268
Number of pages3
JournalJournal of food science
Volume57
Issue number5
DOIs
StatePublished - Sep 1992

Keywords

  • cholesterol
  • fatty acids
  • lipids
  • pork
  • ractopamine

ASJC Scopus subject areas

  • Food Science

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