Effect of dietary ractopamine on tenderness and postmortem protein degradation of pork muscle |
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Authors: | Xiong Y L Gower M J Li C Elmore C A Cromwell G L Lindemann M D |
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Affiliation: | aFood Science Section, Department of Animal and Food Sciences, University of Kentucky, 206 Garrigus Building, Lexington, KY 40546-0215, USA bDepartment of Food Science, Sichuan Agricultural University, Yaan, Sichuan, China |
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Abstract: | Twenty-four finishing pigs with a mean starting weight of 82 kg were assigned to two dietary regimens: (1) a corn–soybean meal basal diet (control; n = 12), and (2) the basal diet supplemented with 20 ppm ractopamine HCl (RAC; n = 12). After 28–30 days on the feeding trial, pigs were slaughtered, and the growth and carcass characteristics were measured. Furthermore, the 3rd–13th rib section of longissimus muscle was excised at 48 h postmortem, sliced into 19-mm thick chops, vacuum packaged, stored at 2 °C, and subjected to Warner–Bratzler shear force (WBSF) and electrophoretic tests after 2, 4, 7, 10, 14, and 21 days (postmortem). RAC feeding increased (P < 0.01) pig carcass weight and percent lean, but it also increased the day-2 muscle WBSF by 20% (P < 0.01). The shear force difference between control and RAC pig muscles gradually decreased and vanished by day 10 (P > 0.05) when both muscle groups became more tender. The muscle from RAC-fed pigs exhibited a slower protein degradation rate than muscle from the control animals, notably for proteins in the 15–45 kDa range. The results suggested that the tenderness difference between ractopamine-treated and control pig muscles was related to the proteolysis rate, and could be diminished with adequate postmortem ageing. |
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Keywords: | Ractopamine Pork Proteolysis Tenderness Electrophoresis |
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