JOURNAL OF AGRICULTURE & SOCIAL SCIENCES ISSN Print: 18132235; ISSN Online: 1814960X 11042/ZIP/2012/812933 http://www.fspublishers.

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Full Length Article

Effect of Clenbuterol on Meat Quality of Growing Male Pig

W.S. DILAGA
Cattle Science Department, Faculty of Animal Agriculture, Diponegoro University, Jl. Prof. Soedarto, SH. Kampus Tembalang, Semarang, Indonesia, 50239 E-mail: sukaryadilaga@gmail.com

ABSTRACT
This study aims to determine the quality of boar meat growers who were given various levels of clenbuterol in the feed. The design used was RAL factorial 2 x 3 with 4 repetitions. The first factor is the nation's pig (L = local pigs & pig off spring K=imports) and the second factor is the level of clenbuterol (T0 = 0 mg/kg feed; T1 = 0.20 mg/kg feed & T2 = 0.40 mg/kg feed). The materials were 24 male grower pigs (12 local & 12 imported pigs) with 52.5 28.27 kg body weight. Pigs were reared in individual cages for 6 weeks consisting 2 weeks for adaptation and 4 weeks for data collection. The pigs were given the same feed consisting of rice bran 27.8%, 55.5% and 16.7% corn concentrate. Feeding pigs was given in appropriate growth phase as much as 2 times a day. Drink provided using ad-libitum method. At the end of the study, the pigs were slaughtered. The meat was then analyzed based on chemical properties (moisture, ash, fat & protein) as well as physical properties (pH, tenderness, cooking shrinkage & welted holding capacity). The data was analyzed in variety followed by various orthogonal polynomial tests. Results of the study concluded that clenbuterol can reduce water holding capacity and increasing tenderness, ash and fat content of meat. Local pork has higher ash and protein content, cooking losses and water holding capacity than that of imported pork. However, the local has lower fat, meat tenderness and lower pH. 2012 Friends Science Publishers Key Words: Clenbuterol; Meat quality; Chemical and physical analysis; Growing male pig

INTRODUCTION
Demand of meat for domestic consumption is increasing annually. This graph is not offset by increased productivity of livestock meat production. Meat consumption in Indonesia reached 3.39 g/capita/day, still far lower than the target of 4.5 g/capita/day equivalent to 7.6 kg of meat per capita per year (Soehadji, 1990). To increase the production of meat, other than through the cultivation of cattle and poultry, pigs also have a good future, given the favorable properties such as relatively short reproductive cycle, many children one birth, rapid growth rates, high feed efficiency and to utilize the remaining food is no longer used by humans (Pond & Maner, 1974). Buckle et al. (1987) states that in Indonesia, the pig has a contribution of 21% of the total meat production with a tendency to rise 7.7% annually. Application of science and technology are absolutely necessary in order to produce quality meat (Soeparno, 1994). Examples of compounds that can improve the quality and quantity of meat is -adrenergic agonist, which one of its kind is clenbuterol which chemical compounds that affect the -receptors. Adipose tissue of most species consists of -receptors, which when activated will stimulate lipolysis (Soeparno, 1994). -agonist was also effective in dividing the activity of certain agents, for example, alter or distort the available nutrients for the formation of fat toward protein accretion. If -agonist given

by mouth will show stimulants inanimal growth and carcass characteristics changes (Ricks et al., 1984). Sheep, pigs, cattle and poultry that received this compound will produce car asses with muscle size or total carcass protein that increases and decreases the amount of carcass fat (Judge et al., 1989). With the use of clenbuterol can be obtained from meat less fat (lean meat) which is the tendency of modern society consumption. Indonesian native pigs originating from pig-wild boar that has been tamed, for example, Nias pig, pigs in Bali, Sumba pigs, pigs Krawang etc. (Wahyu & Supandi, 1969). The good quality of pigs imported from Indonesia is ever brought landrace, Yorkshire, Tamworth, Berkshire and Poland China (Sihombing, 1997). Crosses between local pig and pork imports are common. Pigs have a growing body of cross breeding and the use of feed that is better than local pork. Meat is all animal tissue and all products are processed or made from animal tissue that deserve to be eaten (Soeparno, 1989). Forest et al. (1975) and Lowrie (1985) states that quality is determined by the tenderness of meat (tenderness), taste (flavor), texture, flavor, color, oil or juice of meat juice (juiciness), intra muscular fat (marbling), the loss of water during boiling or loss on cooking (cooking loss) and the binding of water by the proteins of meat or a water holding capacity (WHC) and pH of meat. The quality of meat is influenced by: (1). factors before cutting (genetic, species, nation, type, gender, age, level of stress, including

To cite this paper: Dilaga, W.S., 2012. Effect of clenbuterol on meat quality of growing male pig. J. Agric. Soc. Sci., 8: 2933

DILAGA / J. Agric. Soc. Sci., Vol. 8, No. 1, 2012 feed additive materials such as hormones, antibiotics & minerals), (2) factors after cutting (carcass withering method, electrical stimulation, cooking method, carcass pH meat, the amount of intramuscular fat, the method of storage, processing methods, like muscle meat, the location on a muscle meat, organ meat types, additional ingredients such as meat tenderness enzymes, hormones & antibiotics) (Soeparno, 1989). According to Judge et al. (1989) consists of meat chemical composition of water (65-80%), protein (16-22%), fat (1.5-13%), the substance of non-protein nitrogen (1.5%) and inorganic constituents (1%). This study aims to determine the quality of boar meat growers who were given various levels of clenbuterol in the feed. From information obtained it can be seen great benefits and the role of growth driver for the development of people's livestock industry and commercial farms in our country, which is associated with enhancing the quality and quantity of meat production and consumption of animal protein to the people of Indonesia. holding capacity). Data were analyzed range test followed by orthogonal polynomials (Steel & Torrie, 1991).

RESULTS AND DISCUSSION

Meat proximate analysis: Chemical composition data on the four treatments of pork and pork nations such as moisture, protein, ash and fat are shown in Table I. The water content is lower local pork from pigs imported descent, while the water content at the level of clenbuterol from the highest row of T1, T2 and T0. Water content difference between the pig and clenbuterol treatment has the distinct potential to accumulation of fat marbling (intramuscular), but not statistically significantly different. The average water content in each of the nation's hogs and various levels of clenbuterol still be in the range of water content of meat in general is 65-80% (Judge et al., 1989). Local pork protein content higher than that of imported pig offspring is at the level of clenbuterol treatment starting from the highest row of T1, T0 and T2. The quantitative variation of protein content among pigs and among nations clenbuterol treatment is small. In general, meat contains proteins of a relatively constant and the possible existence of differences among nations and the treatment is small. Protein differences among nations pig meat can be caused by differences in the structure of meat, consisting mainly of protein and connective tissue myofibril (Kramlich et al., 1993). Water content is different among the nation's pork can also lead to differences in meat protein, because protein is closely related to the water content of meat, especially the hydrophilic nature of muscle protein in the binding of water molecules meat. Fat content of pork among nations and clenbuterol levels showed no significant difference (P> 0.05) and the ash content due to the level of clenbuterol, significantly different (P <0.05). While the effect of clenbuterol level linear pattern having a real impact both on the ash and fat content. The equation is: for ash content (Y = 0.0001 to 0.5098 X on pork imports descent & Y = 0.002 + 0.482 X on a local pig), for fat content (Y = 1.315 + 0.338 X on pork imports descent & Y = 1.334 + 2.060 X on a local swine). Fat content of meat varies and can be affected by the nation, age, species, location and feed muscles (Judge et al., 1989). The ash content is relatively constant and among the nation's pork and clenbuterol treatment has a small variation. According to Forest et al. (1975), ash content of meat is closely related to water and meat protein and fat-free tissue. Meat relatively little fat contains more minerals. Pig imports descent have a higher fat content of meat from a local pig, was from the treatment level of clenbuterol seen the highest followed T0, T2 and T1. This is in accordance with the opinion of Ricks et al. (1984) that increasing the level of clenbuterol in livestock rations will cause the occurrence of fatty adipose tissue lipolysis and increased accumulation of protein in muscle tissue, thereby gaining

MATERIALS AND METHODS

This research was conducted at the village of fattening Langensari Ungaran, Semarang regency. The research used 24 male pigs grower pigs (12 local & 12 imported pigs) with body weight 52.528.27 kg and 1415 weeks old. Local pig breeders obtained from Kopeng, Salatiga, Indonesia, pork import off spring obtained from the company of the nation's commercial pig farm Landrace descent. Cage used a permanent individual cages made of cement concrete for floors and walls, a roof of tiles. The floor is made at a slight angle and each plot was given ditch enclosure for easy cleaning urine and feces. Concentrate feed given coded K-52 made by PT Central Proteinaprima Semarang. The composition consisted of rice bran 27.8%, corn 55.5% and 16.7% concentrate with content of nutrients: water 8.61%, protein 14.96%, ash 7.62%, 5.48% fat, crude fiber 5.97%, 1.62% calcium, phosphorus 1.09% and energy metabolism of 2400 kcal/kg. Preliminary stage for 2 weeks was done to get used to the treatment of pigs and the environment, and eliminate stress from transportation. A week before the experiment started, all pigs were given de-worming. Implementation phase of treatment lasts for 4 weeks. Feed given 2 times a day in the morning and evening, according to the needs of pigs based on the phase of his life. Drinking water supplied in ad-libitum. At the end of the study the pig was slaughtered in Semarang Municipality. This research was use experimental design models RAL 2 x 3 factorials with 4 repetitions. There are 2 factors, namely: (1) the pig (L = local pork & K = pork imports descent), (2) the level of clenbuterol (T0 = 0 mg/kg feed; T1=0.20 mg/kg feed and T2 = 0, 40 mg/kg feed). Parameters measured were quality of meat include chemical testing of meat (moisture, ash, fat & protein) as well as physical testing of meat (pH, tenderness, cooking shrinkage, water

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CLENBUTEROL EFFECT ON MEAT QUALITY OF MALE PIG / J. Agric. Soc. Sci., Vol. 8, No. 1, 2012 Table I: Chemical composition of pig meat
Level clenbuterol Water (CL) (mg/kg feed) (%) Local (L) 65.1 Imported (K) 65.5 63.2 0 mg (T0) 65.9 0.20 mg (T1) 63.8 0.40 mg (T2) Local (L) 0 mg 63.5 0.20 mg 67.4 0.40 mg 64.4 Imported (K) 0 mg 62.8 0.20 mg 64.5 0.40 mg 63.3 Coefficient of 0.14 variation Lin (CL) NS Quad (CL) NS NS Lin (CL v B) Quad (CL v B) NS Kind of Pig Protein (%) 21.6 20.5 21.1 21.4 20.7 21.6 21.8 21.5 20.6 20.9 20.0 1.02 NS NS NS NS Dust (%) 1.3 1.1 1.0 b 1.1 ab 1.4 a 1.0 1.2 1.5 1.0 0.9 1.3 58.04 * NS NS NS Fat (%) 17.2 18.3 21.1 15.8 16.3 21.6 11.8 18.2 20.7 19.8 14.4 1.21 * NS NS NS

Table III: Physical Analysis for Muscles Biceps Femoris (BF)

Kind of Pig Level clenbuterol Water Protein Dust Fat (CL) (mg/kg feed) (%) (%) (%) (%) Local (L) 5.7 1.2 30.6 36.4 Imported (K) 5.8 1.3 30.3 366 5.7 1.3 30.4 34.4 0 mg (T0) 5.8 1.2 33.2 38.0 0.20 mg (T1) 5.8 1.3 27.6 37.1 0.40 mg (T2) Local (L) 0 mg 5.6 1.3 33.5 36.9 0.20 mg 5.8 1.2 31.4 37.6 0.40 mg 5.8 1.3 26.8 34.8 Imported (K) 0 mg 5.7 1.3 27.3 31.9 0.20 mg 5.9 1.2 35.1 38.6 0.40 mg 5.8 1.3 28.5 39.4 Coefficient of 1.60 40.74 3.97 4.25 variation Lin (CL) NS NS NS NS Quad (CL) NS NS NS NS NS NS * NS Lin (CL v B) Quad (CL v B) NS NS * NS Note: Lin. (Cl) is linear effect of clenbuterol, Quad. (Cl) is quadratic effect of clenbuterol, Lin. (Cl v B) is linear effect of (Cl v B), Quad. (Cl v B) is quadratic effect of (Cl v B), NS is no significant effect at test ( = 5%), * is significantly different at (P<0,05)

Table II: Physical Analysis for Muscles Longissimus Dorsi (UDMR)

Kind of Pig Level clenbuterol Water Protein Dust Fat (CL) (mg/kg feed) (%) (%) (%) (%) Local (L) 5.6 1.2 31.4 36.1 Imported (K) 5.7 1.2 28.4 35.9 5.6 1.1 27.9 37.5 0 mg (T0) 5.7 1.2 34.1 37.1 0.20 mg (T1) 5.7 1.2 27.8 33.2 0.40 mg (T2) Local (L) 0 mg 5.6 1.1 30.5 39.5 0.20 mg 5.7 1.1 35.1 36.9 0.40 mg 5.7 1.2 28.5 31.9 Imported (K) 0 mg 5.7 1.2 25.0 35.4 0.20 mg 5.8 1.1 33.0 37.4 0.40 mg 5.7 1.2 27.2 34.6 Coefficient of 1.35 6.89 7.56 7.39 variation Lin (CL) NS NS NS NS Quad (CL) NS NS NS NS NS NS NS NS Lin (CL v B) Quad (CL v B) NS NS NS NS Note: Lin. (Cl) is linear effect of clenbuterol, Quad. (Cl) is quadratic effect of clenbuterol, Lin. (Cl v B) is linear effect of (Cl v B), Quad. (Cl v B) is quadratic effect of (Cl v B), NS is no significant effect at test ( = 5%), * is significantly different at (P<0.05)

the meat with a little fat (lean meat). Meat physical analysis: In the physical analysis of the meat using two types of muscle meat that is relatively passive muscle represented longissimus dorsi muscle or tendon rib eye (UDMR) and a relatively active muscle biceps femoris muscle was represented (BF). Results of analysis of meat can be seen in Table II and III. Cooking lost (shrinkage cook) among the nation's best pork longissimus dorsi muscle and the biceps femoris (BF) showed that local pigs are higher than imported pig offspring, whereas at the level of clenbuterol look the same order of highest T1, followed by T0 and T2. However, statistical tests showed no significant differences, except the biceps femoris muscle levels of clenbuterol visible interaction with the pig quadratic pattern showed significant differences (P <0.05).All cooking shrinkage

results obtained in both longissimus dorsi muscle and biceps femoris was still in normal range 15-40% (Soeparno, 1994). Cooking shrinkage occurs due to reduced water holding capacity of muscle proteins (Romans & Ziegler, 1974). Cooking shrinkage is affected by intramuscular fat of meat, water holding capacity, the length of the muscle fibers, or a long cooking time, size and cross section of meat (Forest et al., 1975; Bouton et al., 1976; Lowrie, 1985). Table II and III shows visible shrinkage biceps femoris muscle cook relatively higher than the longissimus dorsi. Differences among the nation's hog cooking shrinkage presumably, because the variation of intramuscular fat. The higher intra muscular fat will reduce the shrinkage of meat cooking. Meat quality has a low shrinkage cook. In biceps femoris muscle, the level of clenbuterol and nations interact pig quadratic pattern of shrinkage cook with the equation: Y= 1.419 + 1.164 X 2.708 X2 (R2 = 0.6271) in pigs imported off spring and Y=1.517 + 0.093 X - 0.794 X2 (R2 = 0.032) in the local pig. The degree of acidity (pH) good pork longissimus dorsi muscle and the biceps femoris was still within the normal range is 5.4 to 5.8. Statistical analysis showed no significant difference. From Table II and III shows, the use of clenbuterol tended to increase the pH. This indicates that the rate of glycogenolysis increases with increasing level of clenbuterol that result in decreased muscle and liver glycogen reserves. The decrease of pH samples - individual muscle samples in this study due to the low muscle and liver glycogen reserves due to the influence of clenbuterol that spurred reform of muscle and liver glycogen that is simultaneously also inhibit the synthesis of glycogen in the liver. Saka (1997) reported that the SM muscle lambs fed 5

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DILAGA / J. Agric. Soc. Sci., Vol. 8, No. 1, 2012 ppm cimaterol for 7 weeks were significantly (P <0.01) had a lower glycogen content than control. Pig imports descents have a higher pH meat than the local pigs. This is consistent opinion Soeparno (1994), which states that the pH of meat is also influenced by factors of livestock species, individual animals, like muscle, injection of hormones (drugs) and stress. Potential accumulation of glycogen between nations pigs suspected to be different, so the pH of meat was not significantly different among nations. PH difference between the muscles can be caused by muscle activity lifetime. Active muscle glycogen reserves have a lower than on the less active muscles (Lowrie, 1985). Biceps femoris muscle is more active than the longissimus dorsi muscle, so that the biceps femoris muscle stores of glycogen is lower than the longissimus dorsi muscle. Another Possible cause of high pH in pig muscle research is due to stress (stress) experienced before the time of slaughter and during slaughter process, which seems to have spent muscle glycogen. Tenderness and texture of meat is the most important determinant of quality of flesh. Higher imports of pig offspring have a higher tenderness than local pork. This is consistent opinion Soeparno (1994), which states that tenderness can vary between species, people, pieces of carcass and between the muscle and at the same muscle. The highest level of clenbuterol placed on T2 followed by T1 and T0. This is according to the opinion of Jones et al. (1985); and Kim et al. (1988), which states that the granting of -agonist (including clenbuterol) will increase muscle protein and lower carcass fat deposition. Therefore, it can give an indication of the increased water holding capacity of protein meat and meat juices (Soeparno, 1994), which would increase the tenderness of meat. Tenderness differences between the pig and also between the muscle biceps femoris and longissimus dorsi muscle, presumably because the difference between muscle and collagen content of the pig. Meat with high levels of collagen will be tougher. Rusman (1997) states that the content of connective tissue, collagen content, crosslinking rate, muscle activity, nation, age and thickness of the muscle affects the tenderness of meat. The higher the fat marbling will make the meat more tender. Water holding capacity (WHC) or the Water Binding Capacity (WBC) is the ability of meat to bind water or water added during any influence from outside forces. Local pork WHC value is higher than imported pig offspring. However, statistical analysis did not differ significantly. This is presumably, because the pH value of pig meat among the nations in this study is also not real. pH between 5.4 to 5.8 has not resulted in significant differences on water holding capacity (HE), meat (Soeparno, 1989). Increasing the pH will increase HE meat, although small (Bouton et al., 1976). The increased intramuscular fat content also increases the water holding capacity of meat (Soeparno, 1989). In addition, SHE of meat also influenced by species, age, muscle function, nutrition, stress, processing and gender (Swatland, 1984; Lowrie, 1985). Effect of clenbuterol on muscle longissimus dorsi lower percentage of WHC, but the biceps femoris muscle increased levels of clenbuterol actually increase the percentage of WHC. But in general the biceps femoris muscle WHC is higher than the longissimus dorsi muscle. This was allegedly due to higher pH biceps femoris muscle (> 5.8) is obtained from this study compared to longissimus dorsi muscle. In accordance opinion Lowrie (1985) that injection of adrenalin produces a high pH muscle because muscle glycogen depletion due to glycogenolysis.

CONCLUSION
From the research, it can be noted that the clenbuterol can reduce water holding capacity and increasing tenderness, ash and fat content of meat. Local pigs have higher ash and protein content, cooking shrinkage and water holding capacity than that of imported pork. However, local pork has lower fat, meat tenderness and pH.

REFERENCES
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CLENBUTEROL EFFECT ON MEAT QUALITY OF MALE PIG / J. Agric. Soc. Sci., Vol. 8, No. 1, 2012
Soehadji, 1990. Effort to Build the Development of Cattle in Advance National Development VI. Presented in The Forum of Civitas Academica, Fakultas Peternakan, Undip Soeparno, 1989. Production and Quality of Meat. Graduate Program, Fakultas Peternakan, UGM Yogyakarta Soeparno, 1994. Scince and Technolgy for Meat, 1st edition. Gadjah Mada University Press, Yogyakarta Steel, R.G.D. and J.H. Torrie, 1991. Principle and Procedure of Statistic: An Biometric Approach, 2nd edition. PT. Granedia Pustaka Utama, Jakarta (translated from Indonesian version) Swatland, H.J., 1984. Structure and Development of Meat Animals. Prentice Hall Inc., Englewood Cliffs New Jersey, USA Wahyu, J. and D. Supandi, 1969. Guideline for Pig Cattle. Fakultas Peternakan Institut Pertanian Bogor. Diterbitkan oleh Direktorat Jenderal Peternakan, Departemen Pertanian, Jakarta (translated from Indonesian version) (Received 12 September 2011; Accepted 05 December 2011)

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