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

• Published in: Meat science Vol. 102; pp. 27 - 34
• Main Authors: Li, Hui, Gariépy, Claude, Jin, Ye, Font i Furnols, Maria, Fortin, Jacinthe, Rocha, Luiene M., Faucitano, Luigi
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01-04-2015
• Subjects: Adrenergic beta-Agonists - administration & dosage; Animals; Animals, Inbred Strains; Castration; Chemical Phenomena; Contraception, Immunologic - adverse effects; Contraception, Immunologic - veterinary; Crosses, Genetic; Diet - veterinary; Food Quality; Genotype; Glycolysis; Growth Substances - administration & dosage; Humans; Male; Meat - analysis; Mechanical Phenomena; Muscle fiber; Muscle Fibers, Skeletal - chemistry; Muscle Fibers, Skeletal - metabolism; Orchiectomy - adverse effects; Orchiectomy - veterinary; Phenethylamines - administration & dosage; Pigments, Biological - analysis; Pigments, Biological - biosynthesis; Pork; Quebec; Ractopamine; Sensation; Sensory quality; Sus scrofa; Taste; Genotype; Muscle fiber; Ractopamine; Castration; Sensory quality; Pork
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2014.10.027

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.