Ractopamine Safety Proven Through Brazilian Research

Brazilian animal scientists reported in the latest issue of Journal of Animal Science that a small dose of ractopamine increased muscle mass and feed efficiency in pork - yet had no noticeable effect on marbling, fat content, toughness or color. These results come from testing 340 pigs raised under commercial conditions and split into three groups giving them 0, 5 or 10 mg/kg of ractopamine during the last 28 days before slaughter. Once the pigs were slaughtered - they tested the pork pH, temperature, color, drip loss, marbling, intramuscular fat, cooking loss and tenderness. Sao Paulo State University Animal Scientist Natalia Bortoleto Athayde says pork is the most common animal protein consumed in the world - and it's important to know the quality of meat offered to the world. She recommends further studies on how ractopamine affects animal behavior, consumer health and the environment.

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