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Ractopamine does not rescue Halothane and Rendement Napole metabolism postmortem.

Q Guo1, C-N Yen2, T L Scheffler1

  • 1Department of Animal Sciences, Purdue University, W. Lafayette, IN 47907, United States of America.

Meat Science
|January 15, 2023
PubMed
Summary
This summary is machine-generated.

Ractopamine (RAC) affects postmortem muscle energy metabolism in pigs. However, RAC does not alter the pH and pork quality associated with Halothane (HAL) and Rendement Napole (RN) mutations.

Keywords:
GlycogenHalothaneLactatePorkRendement NapolepH glycolysis

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Area of Science:

  • Animal Science
  • Meat Science
  • Biochemistry

Background:

  • Ractopamine (RAC) is a feed additive used to improve leanness in livestock.
  • Halothane (HAL) and Rendement Napole (RN) are genetic mutations affecting pig muscle metabolism and pork quality.
  • Understanding RAC's impact on these specific genetic backgrounds is crucial for optimizing pork production.

Purpose of the Study:

  • To investigate the effects of ractopamine (RAC) on postmortem muscle metabolism.
  • To assess RAC's influence on pork quality in Halothane (HAL) and Rendement Napole (RN) mutant pigs.
  • To determine if RAC modifies the characteristic meat quality traits associated with HAL and RN mutations.

Main Methods:

  • Pigs with HAL and RN mutations and wild-type (WT) pigs were fed ractopamine (RAC).
  • Postmortem muscle metabolism, including pH, temperature, glycogen, and lactate levels, was analyzed.
  • Pork quality traits, such as L* values, were measured.

Main Results:

  • Ractopamine (RAC) feeding increased L* values in all pigs.
  • Muscle pH was lower in HAL and RN mutants, with no effect from RAC.
  • RN mutants exhibited altered initial glycogen and lactate levels, with RAC reducing glycogen specifically in RN mutants.

Conclusions:

  • Ractopamine (RAC) influences postmortem energy metabolism but does not alter the pH and pork quality hallmarks of HAL and RN mutations.
  • The biochemical drivers of meat quality traits are complex and may not be solely explained by major gene mutations.
  • Further research is needed to fully elucidate the intricate relationship between feed additives, genetics, and meat quality.