TY - JOUR
T1 - Association of ractopamine and antioxidants vitamins for finishing pigs
AU - Silva, Roberta Abrami Monteiro
AU - Pacheco, Graziela Drociunas
AU - Vinokurovas, Sylvia Luiza
AU - de Oliveira, Eduardo Raele
AU - Gavioli, David Fernandes
AU - Lozano, Arturo Pardo
AU - Agostini, Piero da Silva
AU - Bridi, Ana Maria
AU - da Silva, Caio Abércio
PY - 2015/1/1
Y1 - 2015/1/1
N2 - © 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.
AB - © 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.
KW - Adipose tissue
KW - Ascorbic acid
KW - B-adrenergic agonist
KW - Tocoferol
U2 - 10.1590/0103-8478cr20140048
DO - 10.1590/0103-8478cr20140048
M3 - Article
VL - 45
SP - 311
EP - 316
JO - Ciencia Rural
JF - Ciencia Rural
SN - 0103-8478
IS - 2
ER -