TITLE:
Effect of Natural Bioactive Compounds versus Ractopamine: C) Quality of Pork Meat
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 removal of ractopamine from pork production, demanded by both export and local markets, represents a challenge for the pork industry. This study evaluated the effect of AO NATURAL FIT PRO® as an alternative to ractopamine on meat quality in finished 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, meat quality, and fatty acid profile were evaluated. Results: Color parameters were affected, especially in the Longissimus dorsi muscle, where group T4 showed a lower intensity of red color. No significant differences were observed in water-holding capacity, tenderness, or fatty acid profile. 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.