Effects of feed treatment and gender on the flavour and texture profiles of cured and uncured pork cuts. II. Ractopamine treatment and dietary protein source

Abstract

A total of 128 barrows and 128 gilts were equally and randomly allocated to two separate barley-based diets containing two distinct protein sources (soybean meal and canola meal). Subsequently, the pigs within each gender/ diet treatment subgroup were equally and randomly assigned to two ractopamine treatment groups (0 or 20 ppm). The feeding trial lasted an average of 42 days. The pigs went on trial at an average weight of 67·9 kg and were slaughtered at an average weight of 101·9 kg. Ten pigs selected at random from each gender/diet/ractopamine subgroup were utilized for detailed palatability evaluation. These comprehensive palatability evaluations were conducted on both cured and uncured pork cuts. Results revealed no differences of practical importance in flavour, texture, or cooking properties attributable to dietary protein source or to administration of ractopamine, despite the fact a few statistically significant differences were observed. Thus, ractopamine can be administered with different dietary protein sources to improve production efficiency and improve carcass composition, without influencing palatability and cooking properties, or consumer acceptance. Gender effects have been reported elsewhere (Jeremiah et al., 1994b).