Abstract
The objective was to determine belly and bacon quality traits in pigs fed ractopamine (RAC) for various durations during finishing. A 2 × 3 × 2 factorial arrangement was used with barrows and gilts, fed RAC levels of 0.0, 5.0, or 7.4 ppm, for 21 or 28 d prior to harvest. Bellies were fabricated and measured for length, thickness, firmness, and processing yields. Once processed, 1.27 cm slices were removed at 25%, 50%, and 75% the distance from the blade end, packaged and digitally imaged using a Chem1 Genius 2 Bio Imaging System. Total slice area (TA), total slice length (TL), secondary lean length (SL), secondary lean area (SA), and percent lean area (TA – all lean components = LA) were determined by tracing images in Adobe Photoshop Elements. A composite sample from the three slices was used for proximate analysis to determine moisture and fat composition for each belly. Feeding RAC increased belly yield, TA, TL, SA, and LA ( P < 0.05), but did not alter moisture or fat composition ( P > 0.05). Gilts had decreased firmness and higher pump uptakes compared to barrows ( P < 0.05). Additionally gilts had increased TL, SL, and LA with lower fat and higher moisture content ( P < 0.05). RAC feeding duration had no significant effect on belly or bacon quality traits ( P > 0.05), furthermore, no interactions were found to be significant ( P > 0.05). RAC administration during finishing resulted in improved belly and bacon yields with no negative effects on the quality traits evaluated.
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