Carcass characteristics, meat quality
\ntraits, and sensory attributes were evaluated in latefinishing
\nbarrows and gilts, weighing between 100 to
\n130 kg of BW, fed 0, 5, or 7.4 mg\/kg of ractopamine
\nhydrochloride (RAC) for the final 21 to 28 d before
\nslaughter. Carcass data were collected from carcasses
\nfrom barrows and gilts (n = 168), and all primal cuts
\nfrom the right sides of these carcasses were fabricated
\nto calculate primal yields as a percentage of the HCW.
\nSubjective (National Pork Producers Council and Japanese)
\ncolor, firmness, and marbling scores were determined
\non the LM of each loin and the semimembranosus
\nmuscle (SM) of the ham, whereas the moisture,
\nextractable lipid, Warner-Bratzler shear force (WBSF),
\nand trained sensory evaluations (juiciness, tenderness,
\nand pork flavor) were measured on the LM samples
\nonly. Gilts produced heavier (P < 0.05) HCW than barrows,\nwhereas feeding RAC increased (P < 0.05) HCW\nover pigs fed diets devoid of RAC. Carcasses from gilts\nalso had greater (P < 0.02) primal cut and lean cut (P\n< 0.01) yields than barrows, and dietary inclusion of 5\nmg\/kg of RAC increased (P < 0.05) total boneless cut\nand lean cut yields when compared with carcass from\npigs fed 0 or 7.4 mg\/kg of RAC. Warner-Bratzler shear\nforces values were greater (P < 0.05) in the LM of gilts\nthan barrows, but only juiciness scores were greater\n(P < 0.03) in LM chops from barrows than gilts. The\nLM from barrows had greater intramuscular lipid (P\n< 0.001) than the LM from gilts, and even though the\nLM from pigs fed 5 mg\/kg of RAC had greater (P <\n0.04) WBSF values than the LM from pigs fed 0 or\n7.4 mg\/kg of RAC, including RAC in the late-finishing\ndiets for 21 or 28 d did not affect sensory panel rating\nor percentages of moisture and intramuscular lipid. In\nsummary, addition of RAC in the late-finishing diet\nimproved carcass and primal cut yields when it was fed\nat 5 and 7.4 mg\/kg without altering pork quality traits\nregardless of whether RAC was fed for 21 or 28 d.\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Carcass characteristics, meat quality traits, and sensory attributes were evaluated in latefinishing barrows and gilts, weighing between 100 to 130 kg of BW, fed 0, 5, or 7.4 mg\/kg of ractopamine hydrochloride (RAC) for the final 21 to 28 d before slaughter. Carcass data were collected from carcasses from barrows and gilts (n = 168), […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2102],"tags":[8882,10033,13816,7321,5117,6973,14847,6988,19644,577,1287,6904,46,108,124,20007,105,3322,16714,2878,6990,94,27284,10859,14784,13840,4258,14,33,16262,1324,17152,183,17743,95,3871,26796,76,20911,18011,6853,1301,2285],"class_list":["post-4818","post","type-post","status-publish","format-standard","hentry","category-meat-quality","tag-al","tag-arc","tag-ass","tag-barrows","tag-body-weight","tag-carcass-trait","tag-chloride","tag-color","tag-dd","tag-diet","tag-diets","tag-fee","tag-feed","tag-feeding","tag-finishing","tag-gh","tag-gilt","tag-gilts","tag-heavy-carcasses-pork-meat-quality","tag-japan","tag-late-finishing-pig","tag-meat","tag-meat-quality","tag-nat","tag-ness","tag-organoleptic-effects-of-ractopamine-in-meat","tag-paylean","tag-pig","tag-pigs","tag-pl","tag-pork","tag-pork-producers","tag-pork-quality","tag-prod","tag-quality","tag-ractopamine","tag-shea","tag-slaughter","tag-t","tag-tot","tag-weighing","tag-weight","tag-yield"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4818","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=4818"}],"version-history":[{"count":0,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4818\/revisions"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=4818"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=4818"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=4818"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}