The Effect of a Low Sodium Curing Solution on Further Processed Hams and Bellies from Purebred Berkshire Pigs Fed a Step-up Ractopamine Feeding Program

The objective of the first study was to summarize previous literature, using a meta-analysis approach, on the effects of ractopamine hydrochloride (RAC) when fed at doses of 5 to 10 mg/kg for up to 35 days prior to harvest on carcass cutability and belly quality of finishing pigs. The objective of the second study was to determine the effect of a lower sodium curing solution on processing characteristics of hams and bellies from purebred Berkshire pigs fed a step-up RAC feeding program or a negative control diet. The first study reported that RAC pigs when compared to control pigs had a carcass cutting yield advantage of 1.01 percentage units (74.70% vs. 73.69%, respectively; P= 0.02; SED = 0.33) and a bone in lean cutting yield advantage of 1.10 percentage units (61.43% vs. 60.33%, respectively; P = 0.03; SED = 0.40). When further evaluated, RAC pigs had a boneless shoulder (Boston butt + picnic) yield advantage of 0.32 percentage units (P < 0.01; SED = 0.11), a boneless loin (Canadian back + tenderloin + sirloin) yield advantage of 0.43 percentage units (P = 0.01; SED = 0.13), and a boneless ham (inside + outside + knuckle) yield advantage of 0.51 percentage units (P < 0.001; SED = 0.11). A boneless yield was calculated using a summation of the percentage of side weight from the boneless shoulder, boneless loin, and boneless ham, which resulted in a 1.08 percentage unit (36.28% vs. 35.20%, respectively; P = 0.002; SED = 0.25) advantage of RAC pigs when compared to control pigs. For fresh belly characteristics, RAC pigs (15.27 cm; 73.42) had narrower flop distances (P=0.02; SED=0.62) and greater iodine values (P=0.01; SED=0.33) respectively, when compared to control pigs (17.08 cm; 71.48). The second study compared hams and bellies derived from purebred Berkshire pigs fed RAC cured with a standard curing solution (1.98% NaCl; REG) or with a low sodium, potassium chloride substitute curing solution (0.67% NaCl and 1.29% KCl; LOW). Sixty pairs (n = 120) of hams and bellies were selected from 200 purebred Berkshire pigs. Pigs fed RAC had a 0.10 kg/d greater ADG (P < 0.01) and a 0.03 greater G:F (P < 0.01) over the 28 day finishing period and ended with 3.29 kg greater BW (P < 0.01). There were no differences (P > 0.05) in fresh loin quality or processing characteristics of hams and bellies between RAC and control pigs. Break strength (an indication of protein interaction) of LOW hams (5.97 kg) required less (P = 0.05) force to break than REG hams (6.99 kg). LOW hams had greater (P < 0.05) lightness (L*) and yellowness (b*), and had lesser (P < 0.05) redness (a*) values than REG hams. Pump uptake and cook yield was less (P < 0.01) in LOW bellies when compared to REG bellies. No differences (P < 0.05) between LOW and REG hams and bellies were detected by a trained sensory panelist for saltiness, flavor, or acceptability.

Name thesis:degree_name

Master of Science

Level thesis:degree_level

masters

Discipline thesis:degree_discipline

Animal Sciences

Grantor dc:publisher

The Ohio State University

Year dc:date

2013

Author dc:creator

• Bohrer, Benjamin M.

Contributors dc:contributor

• Boler, Dustin

• Animal Sciences
• pigs
• ractopamine
• hams
• bellies
• sodium

Statement dc:rights

• unrestricted
• This thesis or dissertation is protected by copyright: some rights reserved. It is licensed for use under a Creative Commons license. Specific terms and permissions are available from this document's record in the OhioLINK ETD Center.

Language dc:language

English

Repository record dc:identifier

http://rave.ohiolink.edu/etdc/view?acc_num=osu1365789168

OAI identifier oai:identifier

oai:etd.ohiolink.edu:osu1365789168