Effects of ractopamine administration and castration method on muscle fibre characteristics and sensory quality of the longissimus muscle in two Piétrain genotypes.

Li, H.J., Gariépy, C., Jin, Y., Font-i-Furnols, M., Fortin, J., Rocha, L.M., and Faucitano, L. (2015). "Effects of ractopamine administration and castration method on muscle fibre characteristics and sensory quality of the longissimus muscle in two Piétrain genotypes.", Meat Science, 102, pp. 27-34. doi : 10.1016/j.meatsci.2014.10.027  Access to full text

Abstract

Single and combined effects of ractopamine supplementation (RAC, 7.5 vs. 0 ppm), castration method (surgical castration: SC vs. immuno-castration: IM) and genotype (genotype A: GA vs. GB containing 25% or 50% Piétrain) were determined on longissimus muscle (LM) fiber traits and quality of pork (n = 512). RAC increased fiber IIX cross-sectional area (P = 0.009) and decreased glycolytic potential (P = 0.02) and pork tenderness (P < 0.001). Fiber traits indicated that LM of IM pigs was more oxidative (P < 0.05) and meat had slightly higher (P= 0.04) off-flavor score and WBSF than SC. LM from GB pigs was paler (P< 0.05) and had greater (P< 0.05) glycolytic potential, IIX fiber cross sectional area and pork off-flavor than GA. RAC supplementation, castration method and genotype or their combination affected some fiber traits and some quality parameters but differences reported were small indicating these treatments or their combination could be used without major prejudice to meat quality.

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