Resumen

MARIEZCURRENA-BERASAIN, María Antonia et al. Effect of ractopamine and different lysine concentrations in pig diets on pork chemical and sensory characteristics. Rev. mex. de cienc. pecuarias [online]. 2012, vol.3, n.4, pp.427-438. ISSN 2448-6698.

Pork chemical and sensory characteristics of 48 barrows were used to evaluate the effect of ractopamine (5 PPM, Paylean, Elanco México) in diets formulated to three standardized ileal digestible-lysine (SID-Lys) levels. All diets had 3.3 Mcal EM/kg, and 14.5 % crude protein (CP), this represent a 10 % lower CP content than that recommended by the laboratory and the literature. Pigs (initial BW 77.2±3.42 and final BW 110.0±3.0 kg) were randomly alloted to one of four treatments: C) Control diet, 0.65 % SID-Lys; RHL) ractopamine, high lysine level, 1 % SID-Lys; RNL) ractopamine, normal lysine level, 0.8 % SID-Lys; RLL) ractopamine, low lysine level, 05 % SID-Lys. After 28 d of ad libitum intake, pigs were killed; from each pig, four 2.5 cm thick chops were used for chemical and sensory analyses. Adding RAC in diets with 14.5 % CP increases (P<0.01) intramuscular fat in 25 %. A higher increase (until 50 %) was achieved when RAC was used in a diet with a low SID-Lys. Pork chop consumer acceptance was evaluated using a panel that consisted of 60 consumers. They were not able to detect differences in texture, flavor and aroma (P>0.17), but they detected a higher juiciness (P<0.02) in chops from pigs fed the RLL diet. By improving marbling and juiciness, RAC-containing diets supplemented with low levels of crude protein and low SID-Lys can improve pork quality.

Palabras llave : Pork; B-adrenergic; Chemical composition; Sensory analysis.

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