Author : Gabriel Mark Stoller
Publisher :
ISBN 13 :
Total Pages : 182 pages
Book Rating : 4.:/5 (52 download)
Book Synopsis The Effects of Feeding Ractopamine (paylean) on Muscle Quality and Palatability Attributes of Loins from Berkshire, Duroc, and a High-lean Crossbred Genetic Line of Swine by : Gabriel Mark Stoller
Download or read book The Effects of Feeding Ractopamine (paylean) on Muscle Quality and Palatability Attributes of Loins from Berkshire, Duroc, and a High-lean Crossbred Genetic Line of Swine written by Gabriel Mark Stoller and published by . This book was released on 2002 with total page 182 pages. Available in PDF, EPUB and Kindle. Book excerpt: This experiment was designed to evaluate the effects of ractopamine hydrochloride (RAC) on muscle quality and sensory attributes of three genetic lines of swine. Berkshire (n = 76), Duroc (n = 81), and high-lean commercial crossbred (n = 75) barrows and gilts were fed either a standard commercial diet or a diet supplemented with RAC (10 ppm). The trial was conducted using a randomized complete block design, with animals blocked according to litter, gender, and starting weight. Pigs were started on the experimental diet at approximately 85.1 kg and remained on test for 28 d. Pigs were harvested at a commercial abattoir and muscle quality measurements taken at 24 and 48 h post-mortem. Quality traits measured were visual firmness and wetness (24 h), pH (24 h and 48 h), visual marbling and color (48 h), Minolta color scores (24 h and 48 h), and water-holding capacity (48 h). Sensory attributes of the loin were assessed by a three-person trained sensory panel to subjectively evaluate juiciness, tenderness, and chewiness (sustained tenderness). Objective measurements of tenderness (Instron), percentage cooking loss, and chemically separated loin lipid content (intramuscular fat, IMF) were also obtained. The inclusion of RAC in the diet had no significant effect on muscle quality assessments, sensory attributes, or objective measures of palatability. Differences were observed between genetic lines for most quality and sensory traits, with Berkshire pigs generally being superior. Loins from barrows were firmer (P