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

Bibliographic Details
Main Author:	Stoller, Gabriel Mark
Language:	English
Published:	The Ohio State University / OhioLINK 2002
Subjects:	Animal Sciences
Online Access:	http://rave.ohiolink.edu/etdc/view?acc_num=osu1409833047

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spelling	ndltd-OhioLink-oai-etd.ohiolink.edu-osu14098330472021-08-03T06:27:26Z 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 Stoller, Gabriel Mark Animal Sciences <p>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 < .05), higher in 48 h pH (P < .05), lower percentage drip loss (P < .05), and had improved sensory tenderness scores (P < .05) when compared with loins from gilts. For IMF, genetic line x treatment and genetic line x gender interactions were detected. Berkshire pigs fed RAC had a lower (P < .05) percentage of IMF than control pigs. The purebred barrows (Berkshire and Duroc) had higher (P < .001 and P < .05, respectively) IMF compared with the respective purebred gilts, with no gender difference for IMF observed in the high-lean line. The results from this experiment indicate that feeding RAC does not affect muscle quality or palatability characteristics.</p> 2002 English text The Ohio State University / OhioLINK http://rave.ohiolink.edu/etdc/view?acc_num=osu1409833047 http://rave.ohiolink.edu/etdc/view?acc_num=osu1409833047 unrestricted This thesis or dissertation is protected by copyright: all rights reserved. It may not be copied or redistributed beyond the terms of applicable copyright laws.
collection	NDLTD
language	English
sources	NDLTD
topic	Animal Sciences
spellingShingle	Animal Sciences Stoller, Gabriel Mark 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
author	Stoller, Gabriel Mark
author_facet	Stoller, Gabriel Mark
author_sort	Stoller, Gabriel Mark
title	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
title_short	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
title_full	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
title_fullStr	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
title_full_unstemmed	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
title_sort	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
publisher	The Ohio State University / OhioLINK
publishDate	2002
url	http://rave.ohiolink.edu/etdc/view?acc_num=osu1409833047
work_keys_str_mv	AT stollergabrielmark theeffectsoffeedingractopaminepayleanonmusclequalityandpalatabilityattributesofloinsfromberkshiredurocandahighleancrossbredgeneticlineofswine AT stollergabrielmark effectsoffeedingractopaminepayleanonmusclequalityandpalatabilityattributesofloinsfromberkshiredurocandahighleancrossbredgeneticlineofswine
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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

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