INFLUENCE OF RACTOPAMINE IN MEAT QUALITY OF PIGS

Abstract

Ractopamine is a -adrenergic agonists widely used in diets for finishing pigs by providing a redirection of nutrients, reducing fat and increasing lean meat deposition in the carcass. It has been shown that ractopamine promotes improved in performance and carcass characteristics of pigs. Some older studies demonstrate that the agonist does not have significant impact on the quality of the meat, but recent studies show the influence of agonist in the colorand fatty acid composition.In this review, the objective is to analyze of the most recent studies in this area, demonstrating the influence of agonist on quality of pork meat. The main parameters of meat quality are usually evaluated: pH, water retention capacity, fat marbling, color, tenderness, juiciness and flavor. Methodologically up that review theses and national and international articles, related to the theme.It is concluded that, according to the studies evaluated the ractopamine has been shown to influence the quality of the meat, increasing the shear force and the amount of unsaturated fatty acids and change in color of the meat. However there has not been observed changes in the organoleptic characteristics such as texture and flavor.