Effect of ractopamine hydrochloride (Paylean®) on fresh meat and further processing characteristics of muscles from the shoulders of finishing pigs

Tavarez, Marcos

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https://hdl.handle.net/2142/24021 Copy

Description

Title

Effect of ractopamine hydrochloride (Paylean®) on fresh meat and further processing characteristics of muscles from the shoulders of finishing pigs

Author(s)

Tavarez, Marcos

Issue Date

2011-05-25T15:02:19Z

Director of Research (if dissertation) or Advisor (if thesis)

Killefer, John

Department of Study

Animal Sciences

Discipline

Animal Sciences

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

M.S.

Degree Level

Thesis

Date of Ingest

2011-05-25T15:02:19Z

Keyword(s)

• Ractopamine
• Pork shoulder
• meat quality and processing

Abstract

Ractopamine hydrochloride (RAC), a β-adrenergic agonist, increases muscle mass and decreases fat deposition in the pig. Though RAC has been extensively studied, to date no experiments have quantified its effect on the pork shoulder. Therefore, the objectives of this study were to characterize the effects of RAC on fresh meat and further processing characteristics of muscle from the shoulder of finishing pigs. Two hundred and forty shoulders originating from 120 carcasses (60 barrows and 60 gilts) were selected from a commercial population of pigs. This study was designed as a 2 x 2 factorial in a randomized complete design. Factors were RAC inclusion in the diet (0 mg/kg or 7.4 mg/kg) and sex (barrow or gilt). Paired shoulders (120 right sides and 120 left sides) were transported from a federally inspected harvest facility under refrigeration to the University of Illinois Meat Science Laboratory for evaluation. Subsequently, right and left shoulders were separated and designated for 2 separate experiments. Experiment 1 used the right shoulder to determine further processing characteristics. Cottage bacon was manufactured from cured and smoked CT Boston butts. Experiment 2 used the left shoulder to determine fresh meat characteristics. Due to the lack of interactions (P > 0.05) during both experiments, data were reported as main effect means. Pigs fed RAC had greater carcass weight (P = 0.09) and loin depth (P = 0.03) than controls. Inclusion of RAC increased shoulder cutability. Feeding RAC decreased Boston butt fat content (P = 0.01). In contrast, RAC inclusion had no effect on picnic fat content (P = 0.86). Inclusion of RAC also increased Boston butt salt soluble proteins (SSP) extractability (P = 0.03) at 0.5 % salt concentration. Surprisingly, RAC inclusion also improved (P = 0.03) picnic SSP extractability at 1.5% salt concentration. Feeding RAC had no effect on cottage bacon percent cooked yield (P = 0.33). However, RAC inclusion reduced (P < 0.01) cottage bacon fat content, and had no effect on protein content (P = 0.50). In addition, RAC improved loin end (P = 0.07), middle end (P = 0.07), and blade end (P < 0.01) slice lean area. Cottage bacon from RAC-treated pigs had sensory characteristics similar to controls. Shoulders from pigs fed RAC might be of benefit to the industry because they provide more pounds of sellable products with decreased fat content and greater lean area in cured Boston butt. At the same time, no detrimental effects on processing characteristics and sensory attributes of cottage bacon were observed. These results are in agreement with most of the literature that RAC supplementation produces heavier and leaner carcasses with little to no impact on pork meat quality.

Graduation Semester

2011-05

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http://hdl.handle.net/2142/24021

Copyright and License Information

Copyright 2011 Marcos A. Tavarez

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