Association of ractopamine and antioxidants vitamins for finishing pigs

Roberta Abrami Monteiro Silva, Graziela Drociunas Pacheco, Sylvia Luiza Vinokurovas, Eduardo Raele de Oliveira, David Fernandes Gavioli, Arturo Pardo Lozano, Piero da Silva Agostini, Ana Maria Bridi, Caio Abércio da Silva

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    © 2015, Universidade Federal de Santa Maria. All rights reserved. The objective of the study was to evaluate the inclusion of ractopamine and its association with the antioxidant vitamins C and E in finishing pig diets during 28 days prior to slaughter on the performance, carcass traits and meat quality. Forty-eight Agroceres PIC line swine (24 barrows and 24 females) distributed in a randomized blocks factorial design in 3x2 (3 diets: control; control+10ppm of ractopamine; control + complex (0.05%) ractopamine with antioxidant vitamins (10ppm of ractopamine + 200mg of vitamin E+100mg of vitamin C kg−1 of feed) and 2 sex (barrows and females). The feed intake, body weight gain and feed conversion were evaluated. When pigs reached 100.81±7.81kg body weight, they were slaughtered and carcasses were evaluated. Samples ofLongissimus dorsi muscle were taken to evaluate the meat quality. Diets with ractopamine improved (P<0.05) feed conversion in pigs, carcass conformation and final pH. The lipid oxidation decreased with the diet (ractopamine+vitamin) in relation to the control diet (0.10mg kg−1 vs 0.13mg kg−1 TBARS). The marbling was higher (P<0.05) in the diet (control + ractopamine) in relation to the control diet. The levels of vitamin E in the muscle were higher in pigs that were fed with antioxidant vitamins (0.23 vs 0.08mg kg−1 vit. E). It was concluded that the inclusion of ractopamine associated or not to antioxidant vitamins improved feed conversion ratio of animals and reduces the lipid oxidation in meat.
    Original languageEnglish
    Pages (from-to)311-316
    JournalCiencia Rural
    Issue number2
    Publication statusPublished - 1 Jan 2015


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