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Therefore, the objective of this study was to determine the optimal dose of ractopamine for performance of

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Table 1 - Proximate composition of diets and calculated values 1
Table 2 - Performance and carcass traits of fattening pigs receiving different doses of ractopamine in the diet (0, 5, 10, 15, and 20 ppm)  for 28 days
Table 4 - Initial pH, final pH, color components (L*, a* and b*) and physical characteristics of longissimus dorsi muscle of fattening pigs  receiving different doses of ractopamine in the diet (0, 5, 10, 15, and 20 ppm) for 28 days
Table 5 - Lipid oxidation (malonic dialdehyde concentration in mg/kg) of longissimus dorsi muscle of fattening pigs receiving different  doses of ractopamine in the diet (0, 5, 10, 15, and 20 ppm) and stored under refrigeration for 0, 5, 8, and 12 days

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