Effect of clenbuterol on meat quality of growing male pig
2012
Dilaga, W.S. (Diponegoro Univ., Semarang (Indonesia). Cattle Science Dept.)
This study aims to determine the quality of boar meat growers who were given various levels of clenbuterol in the feed. The design used was RAL factorial 2 x 3 with 4 repetitions. The first factor is the nation's pig (L = local pigs & pig off spring K = imports) and the second factor is the level of clenbuterol (T0 = 0 mg/kg feed; T1 = 0.20 mg/kg feed & T2 = 0.40 mg/kg feed). The materials were 24 male grower pigs (12 local & 12 imported pigs) with 52.5 plus minus 28.27 kg body weight. Pigs were reared in individual cages for 6 weeks consisting 2 weeks for adaptation and 4 weeks for data collection. The pigs were given the same feed consisting of rice bran 27.8%, 55.5% and 16.7% corn concentrate. Feeding pigs was given in appropriate growth phase as much as 2 times a day. Drink provided using ad-libitum method. At the end of the study, the pigs were slaughtered. The meat was then analyzed based on chemical properties (moisture, ash, fat & protein) as well as physical properties (pH, tenderness, cooking shrinkage & welted holding capacity). The data was analyzed in variety followed by various orthogonal polynomial tests. Results of the study concluded that clenbuterol can reduce water holding capacity and increasing tenderness, ash and fat content of meat. Local pork has higher ash and protein content, cooking losses and water holding capacity than that of imported pork. However, the local has lower fat, meat tenderness and lower pH.
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