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Budiño, F.E.L., Thomaz, M.C., Neme, R., Ruiz, U. dos S., Fraga, A.L., Huaynate, R.A.R., Neto, A.C. and Santos, V.M. dos (2005) Desempenho e características de carcaça de suínos em terminação recebendo diferentes níveis e marcas comerciais de cloridrato de ractopamina. Boletim de Indústria Animal, 62, 245-250.
http://www.iz.sp.gov.br/bia/index.php/bia/article/view/1294

has been cited by the following article:

• TITLE: Effect of Natural Bioactive Compounds versus Ractopamine: B) Characteristics of the Pig Carcass

  AUTHORS: Guadalupe Edgar Beltrán-Rosas, Néstor Méndez-Palacios, José Alfredo Galicia-Domínguez, Maximino Méndez-Mendoza

  KEYWORDS: Pigs, Productivity, Natural Bioactive Compounds, Ractopamine, Meat Quality

  JOURNAL NAME: Journal of Biosciences and Medicines, Vol.14 No.3, March 12, 2026

  ABSTRACT: Background: The withdrawal of ractopamine from swine production, demanded by both export and local markets, represents a challenge for the swine industry. This study evaluated the effect of AO NATURAL FIT PRO® as an alternative to ractopamine on the carcass characteristics of finishing pigs. Methods: Thirty-two castrated male pigs (62 ± 2.5 kg initial weight) were randomly assigned to four treatments: control, AO NATURAL FIT PRO® for 8 weeks, ractopamine 10 ppm for 5 weeks, and a combination of both additives. Carcass characteristics were evaluated in all groups. Results: The supplemented groups showed significant improvements (P Conclusions: AO NATURAL FIT PRO®, ractopamine, and their combination improved carcass characteristics without compromising the nutritional quality of the meat. The natural additive represents a viable alternative to ractopamine for optimizing pork quality.