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Carcass traits and cutting yields of entire and immunocastrated pigs fed increasing protein levels with and without ractopamine hydrochloride supplementation

dc.contributor.authorNeedham, T.en_ZA
dc.contributor.authorHoffman, L. C.en_ZA
dc.date.accessioned2016-10-14T06:56:50Z
dc.date.available2016-10-14T06:56:50Z
dc.date.issued2015
dc.identifier.citationNeedham, T. & Hoffman, L. C. 2015. Carcass traits and cutting yields of entire and immunocastrated pigs fed increasing protein levels with and without ractopamine hydrochloride supplementation. Journal of Animal Science, 93(9):4545-4556, doi:10.2527/jas.2015-9183en_ZA
dc.identifier.issn1525-3163 (online)
dc.identifier.issn0021-8812 (print)
dc.identifier.otherdoi:10.2527/jas.2015-9183
dc.identifier.urihttp://hdl.handle.net/10019.1/99720
dc.descriptionCITATION: Needham, T. & Hoffman, L. C. 2015. Carcass traits and cutting yields of entire and immunocastrated pigs fed increasing protein levels with and without ractopamine hydrochloride supplementation. Journal of Animal Science, 93(9):4545-4556, doi:10.2527/jas.2015-9183.en_ZA
dc.descriptionThe original publication is available at https://www.animalsciencepublications.orgen_ZA
dc.description.abstractThe objective of this study was to determine the effects of increasing balanced protein, with and without ractopamine hydrochloride (RAC), in the finisher diets of immunocastrates on their carcass cutting yields and respective muscle, fat, and bone proportions. Carcass traits and yields of 120 individually housed entire male pigs and immunocastrates were evaluated following a 2 × 2 × 3 factorial design. Vaccination occurred at 16 and 20 wk of age and slaughtering at 24 wk. Up until 20 wk of age, all pigs received a commercial grower diet. Low-, medium-, and high-protein (7.50, 9.79, and 12.07 g standardized ileal digestible [SID] lysine/kg, respectively) diets were then fed for the last 28 d with RAC supplemented at 0 or 10 mg/kg. Immunocastration and RAC supplementation increased (P = 0.003 and P = 0.017, respectively) the live weight at slaughter. The interaction between sex and protein (P = 0.039) for caliper backfat depths showed greater backfat depths in immunocastrates fed medium protein whereas RAC decreased (P = 0.027) the caliper backfat depth. Feeding RAC increased the trotters (P = 0.040), tenderloins (fillets; P < 0.001), shoulder (P = 0.002), hindquarter (P = 0.026), loin (P = 0.028), and belly (P = 0.044) percentages. The shoulder (P < 0.001), hindquarter (P < 0.001), and loin (P = 0.005) muscle percentages were increased and the hindquarter fat percentages were decreased (P = 0.032) with RAC supplementation. Immunocastration increased the belly cut (P = 0.006), loin fat (P < 0.001), and belly fat (P < 0.001) percentages. Therefore, carcass cutting and lean yields can be improved by RAC supplementation while decreasing the backfat depth, and the increase in backfat due to immunocastration could be avoided with the correct dietary protein level.en_ZA
dc.description.sponsorshipNational Research Foundation (NRF)en_ZA
dc.description.urihttps://www.animalsciencepublications.org/publications/jas/articles/93/9/4545en_ZA
dc.format.extent13 pages : illustrationsen_ZA
dc.language.isoen_ZAen_ZA
dc.publisherAmerican Society of Animal Scienceen_ZA
dc.subjectBoar taint -- Controlen_ZA
dc.subjectCarcass traits and cutting yieldsen_ZA
dc.subjectImmunocastrated pigsen_ZA
dc.subjectAnimal nutritionen_ZA
dc.subjectRactopamine hydrochloride supplementationen_ZA
dc.titleCarcass traits and cutting yields of entire and immunocastrated pigs fed increasing protein levels with and without ractopamine hydrochloride supplementationen_ZA
dc.typeArticleen_ZA
dc.description.versionPublisher's versionen_ZA
dc.rights.holderAmerican Society of Animal Scienceen_ZA


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