Effects of ractopamine on the growth and carcass quality of entire male and female pigs fed ad libitum or at a restricted level

Abstract

The efficacy of ractopamine (Rac) at 0, 5, 12.5, or 20 mg/kg of the diet for entire male and female pigs of a lean genotype was assessed in two experiments. In Experiment 1 (n ‐ 56) pigs were fed a diet containing 16.5% crude protein ad libitum for 40 days from an initial weight of c. 50 kg, whereas in Experiment 2 (n = 80) the same diet was fed at a restricted level (c. 87% ad libitum) according to liveweight from 50 kg to a final weight of 87 kg. For Experiment 1 (ad libitum) Rac had no effect on growth rate of either sex and no effect on carcass composition for males, but for females the carcass lean content increased and carcass fatness decreased. For Experiment 2 with pigs fed at a restricted level, Rac increased the rate and efficiency of growth, the killing‐out percentage, and the carcass lean percentage for both sexes, but levels of fatness were not affected. Rac had no effect on Warner‐Bratzler shear force values for either experiment, but for Experiment 1, the longissimus muscles from females receiving Rac had higher ultimate pH values, lower cooking losses, and darker colour. Entire males in contrast showed no effect of Rac on pH, but drip loss values were higher and the meat was a lighter colour for pigs fed Rac. It is concluded that the response of pigs to Rac under pig production systems in use in New Zealand may depend on the sex of the pig and on whether or not they are fed at a restricted level.

Keywords:

• finishing pig
• ractopamine
• carcass composition
• meat quality

Notes

Deceased