Association of ractopamine and antioxidants vitamins for finishing pigs

作者：Monteiro Silva Roberta Abrami; Pacheco Graziela Drociunas^*; Vinokurovas Sylvia Luiza; de Oliveira Eduardo Raele; Gavioli David Fernandes; Lozano Arturo Pardo; Agostini Piero da Silva; Bridi Ana Maria; da Silva Caio Abercio

来源：Ciencia Rural, 2015, 45(2): 311-316.

DOI：10.1590/0103-8478cr20140048

• ascorbic acid
• b-adrenergic agonist
• adipose tissue
• tocoferol

The objective of the study was to evaluate the inclusion of ractopamine and its association with the antioxidant vitamins C and E in finishing pig diets during 28 days prior to slaughter on the performance, carcass traits and meat quality. Forty-eight Agroceres PIC line swine (24 barrows and 24 females) distributed in a randomized blocks factorial design in 3x2 (3 diets: control; control+10ppm of ractopamine; control + complex (0.05%) ractopamine with antioxidant vitamins (10ppm of ractopamine + 200mg of vitamin E+100mg of vitamin C kg(-1) of feed) and 2 sex (barrows and females). The feed intake, body weight gain and feed conversion were evaluated. When pigs reached 100.81 +/- 7.81kg body weight, they were slaughtered and carcasses were evaluated. Samples of Longissimus dorsi muscle were taken to evaluate the meat quality. Diets with ractopamine improved (P < 0.05) feed conversion in pigs, carcass conformation and final pH. The lipid oxidation decreased with the diet (ractopamine+vitamin) in relation to the control diet (0.10mg kg(-1) vs 0.13mg kg(-1) TBARS). The marbling was higher (P < 0.05) in the diet (control + ractopamine) in relation to the control diet. The levels of vitamin E in the muscle were higher in pigs that were fed with antioxidant vitamins (0.23 vs 0.08mg kg(-1) vit. E). It was concluded that the inclusion of ractopamine associated or not to antioxidant vitamins improved feed conversion ratio of animals and reduces the lipid oxidation in meat.

• 出版日期2015-2