Effect of ractopamine on carcass characteristics and joint-cartilage soundness in finishing pigs

Authors :: J. R. Thompson
J. K. Merrill
F. X. Aherne
P. He
Allan L. Schaefer
Source :: Canadian Journal of Animal Science. 73:169-176
Publication Year :: 1993
Publisher :: Canadian Science Publishing, 1993.
Abstract: One hundred and fifty crossbred pigs (Camborough × Canabrid, equal numbers of gilts and barrows) at an average live weight of 64.2 kg were randomly assigned to diets containing 17 or 20% crude protein (with 0.8 or 1.1% lysine, respectively) and 0 or 20 ppm ractopamine. Pigs were slaughtered at an average live weight of 102.2 kg. Supplementation of ractopamine in pig diets significantly increased average daily gain (P

Subjects :: medicine.medical_specialty
Fat content
Cartilage
Live weight
Biology
Crossbreed
Subcutaneous fat
Surgery
Ractopamine
chemistry.chemical_compound
medicine.anatomical_structure
Animal science
Food Animals
chemistry
medicine
Joint cartilage
Animal Science and Zoology
Total fat

Tools