Resumo

LEAL, R.S. et al. Meat quality of finishing pigs fed with different ractopamine levels. Arch. zootec. [online]. 2014, vol.63, n.243, pp.507-518. ISSN 1885-4494.  https://dx.doi.org/10.4321/S0004-05922014000300011.

The experiment was conducted in the Department of Animal Science of the Federal University of Lavras. The objectives were to obtain chemical, physical and sensory characteristics of pork meat receiving different levels of ractopamine in the diet, in the period of 28 days. Sixty hybrids pigs were used, being 30 castrated males and 30 females, selected for high deposition of lean meat, with initial weight of 84,27±2,26 kg. The experimental design was a completely randomized block design with six treatments (0, 3, 6, 9, 12 and 15 ppm of ractopamine) and 6 repetitions with the experimental plot represented by a male and a female. The addition of ractopamine in the diets of the pigs at the levels tested improved the chemical composition both for the loin as for the cup, contributing to greater protein deposition and a lower percentage of lipids in the cuts. In physical characteristics the highest levels of ractopamine agreed to texture and changed the color, in addition to the acceptance by consumers. Already in relation to oxidative stability, both for the loins stored under refrigeration as under freezing, the addition of ractopamine diets for pigs in the finishing phase helped in the prevention of lipid oxidation.

Palavras-chave : Boston butt; Lipid oxidation; Pork loin.

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