Ractopamine concentration on the lipid profile of swine fat and meat

Ractopamine concentration on the lipid profile of swine fat and meat

This study was conducted to evaluate the effect of ractopamine concentrations on swine fat and meat lipid profiles. Ninety finishing barrows, initially weighing 71.9±4.4kg, were distributed in a randomized block design in three ractopamine concentrations (0, 10 and 20ppm) with fifteen replicates of...

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Veröffentlicht in:Ciência rural 2018-01, Vol.48 (8)
Hauptverfasser: Alencar, Stephan Alexander da Silva, Kiefer, Charles, Nascimento, Karina Márcia Ribeiro de Souza, Viana, Luiz Henrique, Gonçalves, Liliane Maria Piano, Rocha, Gabriel Cipriano, Corassa, Anderson, Abreu, Rodrigo Caetano de
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Sprache:eng ; por
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AGRONOMY
Arachidonic acid
backfat
Eicosapentaenoic acid
Fatty acids
Gas chromatography
Gases
Hogs
Linolenic acid
Lipids
Meat
Polyunsaturated fatty acids
pork
Soybeans
Swine
Vertebrae
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Zusammenfassung:This study was conducted to evaluate the effect of ractopamine concentrations on swine fat and meat lipid profiles. Ninety finishing barrows, initially weighing 71.9±4.4kg, were distributed in a randomized block design in three ractopamine concentrations (0, 10 and 20ppm) with fifteen replicates of two animals in each. Gas chromatography was used to analyze the lipid profiles of backfat and meat. The inclusion of ractopamine in the diet changed (P0.05) any of the other fatty acids or indexes evaluated. In the meat, a significant effect (P
ISSN:0103-8478
1678-4596
1678-4596
DOI:10.1590/0103-8478cr20170844