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This study evaluated the effects that gradual ractopamine supplementation in diets with nutritional adjustments on pig meat. Were used 80 finishing crossbred barrows in a randomized block design with a 2×5 factorial arrangement (two diets: with and without nutritional adjustment; five levels of ractopamine supplementation: 5-5, 10-10, 20-20, 5-10 and 10-20 ppm) in the 14 initial and 14 final study days, four replicates with two animals by experimental unit. Higher shear force values (P<0.05) were obtained using the 5-5 and 10-20 ppm ractopamine supplementation plans in the diets without nutritional adjustment. With nutritionally adjusted diets, the 5-10 ppm of ractopamine supplementation plan yielded higher shear force values (P<0.05). Water retention capacity was higher (P<0.05) for animals fed adjusted diets and 5-5 and 10-20 ppm of ractopamine plans. In the 10-20 ppm of ractopamine supplementation plan, meat pH was higher (P<0.05) for diets without nutritional adjustment, whereas in the 20-20 ppm of supplementation plan, pH was higher for adjusted diets.

Meat quality in pigs fed diets with gradual ractopamine supplementation and nutritional adjustments