科研之友
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摘要
Avaliou-se a suplementa o de ractopamina associada 角 restri o alimentar em ra es com elevado teor de lisina sobre a composi o de cortes su赤nos. Foram utilizados 30 su赤nos machos castrados (peso 107,2 ㊣ 6,2 kg), recebendo as dietas experimentais durante28 dias pr谷-abate. Foi utilizado um delineamento em blocos casualizados em fatorial 2 x 2 + 1 (dois n赤veis de ractopamina 每 0 ou 5 ppm 每 em ra es com 1,03% de lisina total; fornecidas 角 vontade ou 15% de restri o, e um tratamento controle, ad libitum, semractopamina, contendo 0,8% de lisina total) com seis repeti es. Os cortes foram obtidos da carca a esquerda resfriada. Foram avaliados o rendimento do filezinho (RFIL), as porcentagens de carne no pernil (PCPER), a paleta (PCPAL), a sobrepaleta (PCSOP) e o carr谷 (PCCAR) e a espessura (EB), a flexibilidade (FB), a quantidade de carne (QCB), agordura (QGB) e a rela o carne:gordura (RCGB) da barriga. A ractopamina aumentou o RFIL, PCPER, PCPAL, PCSOP, PCCAR e RCGB quando comparada com ra es sem ractopamina e 1,03% de lisina. Comparado ao controle, a ractopamina aumentou o PCCAR e a RCGB; diminuiu o QGB e, quando associada 角 restri o, aumentou a PCPER. A restri o diminuiu a FB. O uso de ractopamina aumenta a porcentagem de carne nos cortessu赤nos e a restri o alimentar diminui a FB. This study evaluated the supplementation of ractopamine associated with feeding restriction in diets with high lysine content on the composition of pork cuts. Thirty barrows (107.2 ㊣ 6.2 kg) were utilized, receiving the experimental diets during 28 days before slaughter. The randomized block design was applied in a 2 x 2 + 1factorial (two levels of ractopamine 每 0 or 5 ppm 每 in rations with 1.03% of total lysine; ad libitum or 15% feed restriction; and a control treatment, ad libitum, without ractopamine, with 0.8% of total lysine) with six replicates. The cuts were obtained from the left chilled carcass. The tenderloin percentage (RFIL), the ham (PCPER), shoulder (PCPAL), boneless shoulder (PCSOP) and bone-in loin (PCCAR) meat percentage, the average thickness (EB), flexibility (FB), amount of meat (QCB), fat (QGB) and meat:fat ratio of the belly (RCGB) were evaluated. The ractopamine increased RFIL, PCPER, PCPAL, PCSOP, PCCAR and RCGB when compared to diets without ractopamine and 1.03% of lysine. Compared to the control, ractopamine increased PCCAR and RCGB; decreased QGB; and when associated with the feed restriction, increased PCPER. Feed restriction decreased FB. The use of ractopamine increases the meat percentage in pork cuts and feed restriction decreases FB.
