Department of Animal Sciences, University of Illinois, Urbana 61801, USA.
J Anim Sci. 2012 Dec;90(13):5122-34. doi: 10.2527/jas.2012-5438. Epub 2012 Sep 5.
Our objectives were to characterize the effects of ractopamine hydrochloride (RAC) on fresh meat and further processing characteristics of muscles (serratus ventralis and triceps brachii) from the shoulders of finishing pigs. Two hundred forty shoulders originating from 120 carcasses (60 barrows and 60 gilts) were selected from a commercial population of pigs. A 2 × 2 factorial in a completely randomized design was used, with factors of RAC inclusion in the diet (0 or 7.4 mg/kg, as-fed basis) and sex (barrow or gilt). Paired shoulders (120 rights and 120 lefts) were transported from a federally inspected slaughter facility under refrigeration to the University of Illinois Meat Science Laboratory for evaluation. Subsequently, right and left shoulders were separated and designated for 2 separate experiments. Shoulders from right side were used in Exp. 1 to determine further processing characteristics. Cellar trimmed (CT) butts from the Boston butt of the shoulders were cured and dried-cured to manufacture cottage bacon and coppa, respectively. Shoulders from left side were used in Exp. 2 to determine fresh meat characteristics. Pigs fed RAC had greater shoulder weights and increased yields of cuts from the shoulder. Feeding RAC decreased Boston butt fat content (P = 0.01) but had no effect on picnic fat content (P = 0.86). Pigs fed RAC had greater (P < 0.01) iodine values than controls (67.00 vs. 64.95, respectively). Inclusion of RAC in the diet had no effect on cottage bacon cooked yield (P = 0.33), but it decreased (P < 0.01) cottage bacon fat content without having an effect on protein content (P = 0.50). In addition, cottage bacon from RAC shoulders had greater slice total area (P = 0.01) and less seam fat (P = 0.01) than controls. Ractopamine hydrochloride had no detrimental effect on coppa processing characteristics and visual appearance. Cottage bacon and coppa from RAC pigs had sensory characteristics similar to controls. Shoulders from pigs fed RAC might be of benefit to the industry because they provide more pounds of sellable product with no detrimental effects on processing characteristics.
我们的目的是描述盐酸莱克多巴胺（RAC）对鲜肉的影响，并进一步研究来自育肥猪肩部的肌肉（腹侧锯肌和肱三头肌）的后续加工特性。从商业猪群中选择了 240 个肩部，来自 120 个胴体（60 个公猪和 60 个母猪）。采用完全随机设计的 2×2 因子设计，日粮中添加 RAC（0 或 7.4mg/kg，以实际进食量为基础）和性别（公猪或母猪）为两个因子。将 120 个右肩和 120 个左肩从联邦检查屠宰场冷藏运输到伊利诺伊大学肉品科学实验室进行评估。随后，将左右肩部分开，并用于两个独立的实验。右侧肩部用于实验 1 以确定后续加工特性。肩部的波士顿臀部（butt）的窖藏修剪（CT）臀部被腌制并干燥腌制，分别用于制作农家培根和意式干香肠。左侧肩部用于实验 2 以确定鲜肉特性。饲喂 RAC 的猪肩部重量更大，肩部切块的产量增加。饲喂 RAC 降低了波士顿臀部脂肪含量（P=0.01），但对野餐脂肪含量没有影响（P=0.86）。饲喂 RAC 的猪碘值高于对照组（分别为 67.00 和 64.95）（P<0.01）。日粮中添加 RAC 对农家培根煮熟的产率没有影响（P=0.33），但降低了农家培根的脂肪含量（P<0.01），而对蛋白质含量没有影响（P=0.50）。此外，来自 RAC 肩部的农家培根的总切片面积更大（P=0.01），接缝脂肪更少（P=0.01）。盐酸莱克多巴胺对意式干香肠加工特性和外观没有不利影响。来自饲喂 RAC 的猪的农家培根和意式干香肠具有与对照组相似的感官特性。饲喂 RAC 的猪的肩部可能对行业有益，因为它们提供了更多的可销售产品，而对加工特性没有不利影响。
