Resumo

TRUJILLO, Luis G.; RINCON, Juan C.; CAIVIO, Sindy L.  e  GONZALEZ, Juan C.. Chromium-yeast and ractopamine affect the profile of fatty acids and quality of meat in pigs. rev.udcaactual.divulg.cient. [online]. 2020, vol.23, n.1, e1178.  Epub 30-Jun-2020. ISSN 0123-4226.  https://doi.org/10.31910/rudca.v23.n1.2020.1178.

The consumers of pork demand products low in fat and free of additives that affect the human health. The objective of this study was to evaluate the effect of chromium-yeast or ractopamine added to the diet of pigs on the performance, characteristics of the carcass and meat quality. Twenty pigs were randomized to four treatments: without the addition of chromium-yeast or ractopamine (T1); 10ppm of ractopamine (T2); 0.2ppm of chromium-yeast (T3) and 0.4ppm of chromium-yeast (T4). The backfat thickness was evaluated at the beginning, at the intermediate and at the end of the experiment. Hot carcass yield and cold carcass yield was evaluated in the slaughter house. Loin samples were taken to evaluate pH, shear force, drip loss, temperature, water retention and fatty acid composition. A descriptive analysis of the data and Kruskal-Wallis was carried out to determine the effect of the treatment on the measured variables. Any supplementation affected significantly weight gain, final weight, feed conversion, feed intake, hot carcass yield, cold carcass yield and backfat thinkness (P>0,05). Shear force increased with ractopamine, but decreased with chrome-yeast. Drip losses were significant at 0.2ppm chromium-yeast, but were not significant at 0.4ppm chromium-yeast or ractopamine. There was no effect of ractopamine on fatty acids, but with chromium-yeast was significant. Both chrome-yeast and ractopamine modify meat characteristics such as hardness and fatty acid profile.

Palavras-chave : backfat; carcass; drip loss; shear force; water holding capacity.

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