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Ractopamine concentration on the lipid profile of swine fat and meat
2018
Ciência Rural
ABSTRACT: This study was conducted to evaluate the effect of ractopamine concentrations on swine fat and meat lipid profiles. Ninety finishing barrows, initially weighing 71.9±4.4kg, were distributed in a randomized block design in three ractopamine concentrations (0, 10 and 20ppm) with fifteen replicates of two animals in each. Gas chromatography was used to analyze the lipid profiles of backfat and meat. The inclusion of ractopamine in the diet changed (P<0.05) α-linolenic acid and
doi:10.1590/0103-8478cr20170844
fatcat:ywsz5moi7vdgrets6lojoa7iza