The effect of ractopamine hydrochloride (Paylean®) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets

S. N. Carr; D. N. Hamilton; K. D. Miller; A. L. Schroeder; D. Fernández-Dueñas; J. Killefer; M. Ellis; F. K. McKeith

doi:10.1016/j.meatsci.2008.10.007

The effect of ractopamine hydrochloride (Paylean^®) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets

S. N. Carr, D. N. Hamilton, K. D. Miller, A. L. Schroeder, D. Fernández-Dueñas, J. Killefer, M. Ellis, F. K. McKeith

Animal Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

Effects of ractopamine hydrochloride (RAC) on carcass parameters in heavy weight (133.24 ± 8.07 kg) finishing pigs (n = 278) given amino acid fortified (AA) or 16% crude protein (CP) diets were evaluated. A total of seven experimental diets were formulated; RAC was added at 0, 5 and 20 ppm to the 16% CP diets (CP0, CP5 and CP20, respectively) and at 0, 5, 10 and 20 ppm to the AA fortified diets (AA0, AA5, AA10 and AA20, respectively). Carcass, tenderloin, and ham weights were heavier (P < 0.05) for RAC AA diets vs. AA0. Loin weight was heavier (P < 0.05) for AA20 vs. AA0 and CP20 vs. CP0. No differences (P > 0.05) were observed for color or firmness scores. Carcass muscle score, ham weight and protein% were greater (P < 0.05) for RAC diets. Moisture was greater (P < 0.05) and fat was lower (P < 0.05) for AA5 and AA20 vs. AA0 and CP5 and CP20 vs. CP0. Feeding RAC to late finishing swine increases carcass yields and protein% with lower fat% for pigs weighing up to 136 kg.

Original language	English (US)
Pages (from-to)	533-539
Number of pages	7
Journal	Meat Science
Volume	81
Issue number	3
DOIs	https://doi.org/10.1016/j.meatsci.2008.10.007
State	Published - Mar 2009

Keywords

Carcass yield
Heavy weight
Pork quality
Ractopamine hydrochloride
Swine

ASJC Scopus subject areas

Food Science

Online availability

10.1016/j.meatsci.2008.10.007

Library availability

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Cite this

Carr, S. N., Hamilton, D. N., Miller, K. D., Schroeder, A. L., Fernández-Dueñas, D., Killefer, J., Ellis, M., & McKeith, F. K. (2009). The effect of ractopamine hydrochloride (Paylean^®) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets. Meat Science, 81(3), 533-539. https://doi.org/10.1016/j.meatsci.2008.10.007

Carr, SN, Hamilton, DN, Miller, KD, Schroeder, AL, Fernández-Dueñas, D, Killefer, J, Ellis, M & McKeith, FK 2009, 'The effect of ractopamine hydrochloride (Paylean^®) on lean carcass yields and pork quality characteristics of heavy pigs fed normal and amino acid fortified diets', Meat Science, vol. 81, no. 3, pp. 533-539. https://doi.org/10.1016/j.meatsci.2008.10.007

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abstract = "Effects of ractopamine hydrochloride (RAC) on carcass parameters in heavy weight (133.24 ± 8.07 kg) finishing pigs (n = 278) given amino acid fortified (AA) or 16% crude protein (CP) diets were evaluated. A total of seven experimental diets were formulated; RAC was added at 0, 5 and 20 ppm to the 16% CP diets (CP0, CP5 and CP20, respectively) and at 0, 5, 10 and 20 ppm to the AA fortified diets (AA0, AA5, AA10 and AA20, respectively). Carcass, tenderloin, and ham weights were heavier (P < 0.05) for RAC AA diets vs. AA0. Loin weight was heavier (P < 0.05) for AA20 vs. AA0 and CP20 vs. CP0. No differences (P > 0.05) were observed for color or firmness scores. Carcass muscle score, ham weight and protein% were greater (P < 0.05) for RAC diets. Moisture was greater (P < 0.05) and fat was lower (P < 0.05) for AA5 and AA20 vs. AA0 and CP5 and CP20 vs. CP0. Feeding RAC to late finishing swine increases carcass yields and protein% with lower fat% for pigs weighing up to 136 kg.",

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