Feeding Paylean to Market Hogs
Pork producers have the goal to efficiently produce lean, quality pork to compete with alternative animal products, such as chicken. The addition of lean value carcass pricing systems has led to the selection of pigs with increased lean growth rates, increased carcass lean percentages and improved lean feed conversion. The industry introduced of the feed additive Paylean, was to further increase the rate and efficiency of muscle growth.
Paylean is the trade name for ractopamine hydrochloride, a small molecule that increases muscle protein growth and improves feed efficiency. Ractopamine is a member of a class of compounds called phenethanolamines. Paylean is neither a hormone, steroid, antibiotic or a product of biotechnology. 1 To put it simply, the beta receptors, located on the surface of the muscle cells, bind with ractopamine to alter the ratio of muscle to fat which creates the lean meat. Over a period of time, these receptors begin to lose their ability to be stimulated, which is why growth rate characteristics start to decline after four weeks. The step-up program endorsed by scientists attempts to avoid desensitization of these receptors by giving pigs a boost of ractopamine two weeks
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In Table 1 it summarizes the ractopamine response in pigs. Ractopamine has a positive effect on average daily gain, which will help decrease the amount of feed per a pound gain. This also has a positive correlation with feed intake which decrease as average daily gain increases. This helps decrease feed prices for the farmer. Another bug advantage is that ractopamine increases the dressing percentage at the slaughter house, this increase meat value and profitably of the carcass. Another advantage of feeding Paylean is that is can narrow the time frame between the first and last group by helping the lightweight pigs catch up.2 This will help farmers avoid discounts on light weight
... flesh are then ground into a paste-like matter, which is cleansed with the previously mentioned ammonia to rid it of E. coli. The meat filler product is purchased by many fast food restaurants, such as McDonald’s. The Beef Products executive predicts that his product will be in 100% of hamburgers within the next five years.
Kellems, Richard O., and D. C. Church. Livestock Feeds and Feeding. 6th ed. Boston: Prentice Hall, 2010. Print.
Meats -- both canned and processed such as luncheon meat, cold cuts, hot dogs and sausages
N. Fiala. (2010). “The Value of Cultured Meat:An Estimate of the Externality Costs of Meat Consumption”New Harvest.
Murphy, Suzanne P., and Lindsay H. Allen. "Nutritional Importance of Animal Source Foods." The Journal of Nutrition 133.11 (2003): 39325-9355. Web.
Humans throughout history and even dating up to today have relied on meat consumption for the simplest daily activities and bodily functions. In fact, Harvard University anthropology professor and researcher claims, “The story of evolution is one that is intimately tied to meat." From the earliest stages of life, people relied on meat to get energy, which allowed them “to become physically, anatomically, human” (R. Wrangham). Humans evolved so that meat has basically become an essential in every day life. However, with such a huge growing population, feeding the world has become a big problem in and of itself. In order to maintain a population of millions many resources are needed and used every day. Each year, more and more resources are becoming scarce for the never-ending need for food. “We’re emptying the oceans, turning the rainforest into ranches, and raising animals factory-style to satisfy our appetites”(NextNature). As the human race continues to rapidly increase to close to 9 billion, there needs to be an alternative to the resources we are using to acquire food, especially meat. There has been an abundance of research on what the next step is to creating a more sustainable food source. Since animals are being exhausted and there is more production of meat than reproduction of animals, scientists have turned to the petri dishes and have started producing in-vitro meat, which could be the stepping-stone towards a more sustainable society in the future. In-vitro meat is going to be a transformative solution that will work to combat the problems of food production and food scarcity worldwide due to the rapidly increasing population that is going to shock our society around 2050 if precaut...
In today’s age, performance enhancing drugs have become more advanced than just some special herbs and spices. Scientists today have found ways to manipulate elements to help provide muscle mass and stamina. Some types of performance enhancing drugs are human growth hormones (HGH), testosterone boosters, anabolic steroids etc. When taking HGH, a person might experience results such as an increase in muscle mass, an increase in bone density, and a reduced fat content in the body (Freudenrich). The same results could be found when you take anabolic steroids. Anabolic steroids have been sought after to athletes and bodybuilders because they increase the size and strength of muscles. They also increase aggressiveness and competitiveness, which can be desirable traits in sports (Helmenstine). On different occasions such as a cyclist or a long distance runner, these athletes will store some of their red blood cells when their hemoglobin is high. The athlete will then train and work as usual, but right before the athlete competes they will transfuse the blood they took out back into their body therefore creating more red blood cells to ...
There has recently been a growing interest in outdoor pig production due to potential niche markets that include nature, free range, antibiotic-free, and sustainable products from pigs. Outdoor pig production can have benefits such as having a cost that is 40-70% lower to conventional indoor systems and can achieve similar grow margins with less capital investment, but it can also have its downfalls (Gentry & McGlone, 2003). Sows used to be housed in groups with outdoor access. In United States in 2001, 64% of the gestated sows were moved inside confinement building and given an individual stall (Peter J. Lammers, 2008). Consumers are concerned about sows being housed in gestation stalls and pigs being finished in confinement because they do not think that pigs are able to live their natural lives. This paper is written to show the pros and cons of indoor and outdoor housing for gestation and finishing pigs.
The idea of growing artificial meat is no longer only in the movies, journalist jones interviewed many researchers who are the current primary researchers in this line of work regarding lab grown meat which one day might be added to the people’s menus. Post, an employee at the University
In April 2008 the In Vitro Consortium first met at the Norwegian Food Research Institute. The consortium is “an international alliance of environmentally concerned scientists striving to facilitate the establishment of a large scale process industry for the production of muscle tissue for human consumption through concerted R&D efforts and attraction of funding fuels to these efforts.”Meat in both its production and its consumption has a number of destructive effects on not only the environment and humans but also live stock. Some of these effects are antibiotic resistant bacteria due to the overuse of antibiotics in livestock, meat-borne pathogens (e. coli), and diseases associated with diets rich in animal fats (diabetes). Meat consumption all over the world is increasing making meat a global issue. As a result many researchers have been trying to create meat substitutes to minimize the impact of consumption. Substitutes, to date, have been made from soybeans, peas, or even from animal tissues grown in a culture.
Ensminger, M. E. Beef Cattle Science. Sixth ed. Danville, Illinois: Interstate, 1987. 53. Print. Animal Agriculture.
Throughout the years the process and make up of sausages has evolved. Now there are many ways to make sausages with a variety of ingredients. According to I.V. Savic, Food and Agriculture Organization of the United Nations (FAO) consultant, the variety of meats in a sausage include, “tripe, tongues, livers, blood or blood plasma, brains, lungs, udders (nonlactating), spleens, suet and cod and brisket fat, pig stomachs, gelatinous skins, pig back fat and caul fat, ears, snouts, and ox lips” (Savic). Developments such as the refrigerator and Food Administration over the past few decades have made it possible for a wide range of meats to be used in sausages. Before only a handful of meats could be used, mostly the undesired pieces, but now many other parts of the animal can be used if cleaned properly. Parts like the livers, the gall bladder and the kidneys (Savic). This is possible because of the sausage process is carefully inspected by federal officials and has to pass the strict federal guidelines and standards of quality and sanitation (Savic). The different meat is blended together, s...
help better the taste of the meat. As a result, the animals build up a resistance
Meat is highly nutritious food for human beings since endlessness. It provides high quality protein, important minerals, vitamins etc. and is generally considered as nutrient rich food. The meat and meat products consumption has been increased globally with an increase in the urbanization and industrialization (Nam et al., 2010). But in parallel, Consumers increasingly demand safe and high quality meat products in terms of nutritional value, palatability and convenience. In the area of meat processing, manufactures are adding value to their products to meet the current consumer demand for healthier and safe products (Hsieh and Ofori, 2007). Curing is a preservative technique widely used since antiquity to prolong the shelf-life of meat products.
Animal feed is a formulated mixture created to provide the animal with the necessary balanced nutrients for proper growth, development and maintenance. There are two feeding objectives taken into consideration when feeding animals, which are the physiology and the economy. The physiological aspect is feed is given to animals for body maintenance and for growth, production and reproduction. The nutrients given above the normal daily physiological needs will be stored as animal fat. The economical aspect is feed is conversion of the less nutritious plant into high quality animal protein. Feedstuffs used should be from by products for human use and they must have no value to human being. Animal feed plays an important part in the food chain and