Fresh meat and further processing characteristics of ham muscles from finishing pigs fed Ractopamine hydrochloride (Paylean(R)).
Summary of "Fresh meat and further processing characteristics of ham muscles from finishing pigs fed Ractopamine hydrochloride (Paylean(R))."
Ractopamine hydrochloride (RAC) has consistently led to an advantage in carcass cutting yields of finishing pigs and remains a common feed additive in U.S. finishing pig diets. Less is known about the effect of RAC on further processing characteristics. Some researchers have reported advantages in ultimate pH of the longissimus muscle in pigs fed RAC. If a higher ultimate pH was also observed in hams, the increased pH could affect further processing characteristics and lead to better protein interaction and improved textural properties. The objective of this experiment was to determine if RAC fed pigs yielded hams with a higher ultimate pH; and if so, does that advantage improve textural properties and water retention of further processed hams. Two hundred hams from barrows and gilts fed RAC or control diets were selected based on hot carcass weight. Hams were fabricated into 5 separate pieces to determine cutting yields and 6 muscles were evaluated for ultimate pH. Hams were processed to make cured and smoked hams. RAC increased cutting yields of the whole ham (P < 0.0001), inside (P < 0.01), outside (P < 0.01) and knuckle (P < 0.01) when expressed as percent of chilled side weight. Ultimate pH of the rectus femoris, vastus lateralis, and semitendenosus were all 0.06 pH units higher (P < 0.05), the biceps femoris was 0.04 pH units higher (P = 0.02) and the semimembranosus and adductor muscles were 0.03 pH units higher in 7.4 mg/kg RAC pigs when compared with control pigs. Cured hams from RAC fed pigs were heavier at all stages of production. No differences were detected in binding strengths (P = 0.88) or protein fat free values (P = 0.13) between RAC (9.06 kg and 20.37) and control hams (9.01 kg and 20.13). RAC increased cutting yields, total weight of cured hams, and ultimate muscle pH. RAC can be fed to pigs to achieve the desired growth characteristic advantages and cutting yields without impacting further processed ham characteristics.
Department of Animal Sciences, University of Illinois, Urbana, IL 61801, USA.
This article was published in the following journal.
Name: Journal of animal science
- PubMed Source: http://www.ncbi.nlm.nih.gov/pubmed/20817858
- DOI: http://dx.doi.org/10.2527/jas.2010-3041
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