Effect of ractopamine on growth, carcass traits, and fasting heat production of U.S. contemporary crossbred and Chinese Meishan pure- and crossbred pigs1

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Abstract
Twenty-four U.S. crossbred (Duroc × White composite; D × Wc; 83.9 kg), 24 purebred Meishan (M; 59.4 kg), and 24 Meishan × White composite crossbred (M × Wc; 83.4 kg) barrows were allotted within genotype to a 16% CP corn-soybean meal diet or this basal diet + 20 ppm of ractopamine and allowed ad libitum access to feed for 52 d. No genotype × ractopamine interactions were detected (P > .05) in pigs for growth, lean cuts, ham and loin characteristics, leaf fat and visceral organ weights, fasting whole-animal heat production, and carcass traits except longissimus muscle area (LMA). The LMA was increased by ractopamine in D × Wc and M × Wc pigs (P < .05) but not in M pigs. Compared with D × Wc and M × Wc pigs, M pigs had lower ADG, ADFI, and gain to feed ratio (G/F), shorter carcasses, and lower dressing percentage, LMA, predicted amount of muscle, weights of trimmed picnic, loin, and ham cuts, percentage of ham lean, and CP in ham lean, but heavier liver, kidneys, pancreas, and entire gastrointestinal tract with greater percentage of ham fat and ham bone (P < .05). The M × Wc pigs had lower ADG, G/F, dressing percentage, LMA, amount of muscle, weights of trimmed cuts, and percentage of ham lean but heavier lungs, pancreas, stomach, and large intestine than did D × Wc pigs (P < .05). Supplemental ractopamine increased ADG, G/F, dressing percentage, amount of muscle, trimmed loin weight, percentage of ham lean, and CP in ham lean and decreased weights of heart, lungs, kidneys, and pancreas in pigs (P < .05). Neither genotype nor ractopamine had any effect on 4- to 24-h postprandial whole-animal heat production of pigs (P > .05). These results indicate that ractopamine will improve growth performance and carcass leanness in pure- and crossbred Meishan pigs.

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