ORIGINAL PAPER
Effect of a chromium yeast supplement
in growing-finishing pig diets on performance,
carcass traits and fatty acid composition
of adipose tissue
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1
Institute of Animal Nutrition, Lublin Agricultural University,
Akademicka 13, 20-932 Lublin, Poland
2
Department of Animal Physiology, Lublin Agricultural University,
Akademicka 12, 20-934 Lublin, Poland
3
Experimental Station, Centre of Agricultural Advisory,
26-203 Modliszewice, Poland
Publication date: 1997-02-06
J. Anim. Feed Sci. 1997;6(1):87-100
KEYWORDS
ABSTRACT
Ninety-six Pulavian x Pietrain crossbreed pigs (48 gilts and 48 barrows) were allotted to three
treatments: 1. control with the basal diets for growing (25-65 kg body weight) and finishing period
(65-105 kg BW ); 2. 1 kg of basal diets supplemented with 0.2 mg kg-1 Cr from chromium yeast, and 3.
1 kg of basal diets supplemented with 0.5 mg kg-1 Cr from chromium yeast. The pigs were housed in
pens (4 gilts or 4 barrows per pen). Feed and water were available ad libitum and individual
live weights and pen feed consumption were recorded on days 30, 60,90 and 110 (at slaughter) of the
trial.
Average daily gains and feed utilization were not significantly affected by Cr supplementation.
Backfat thickness over the shoulder as well as subcutaneous fat of ham were reduced significantly in
pigs supplemented with Cr. Lean of ham increased significantly in both experimental groups.
A significant reduction in saturated fatty acid (SFA) content and an increase in the polyunsaturated
fatty acid (PUFA) level of backfat and of leaf fat was noticed in the experimental groups. These
results indicate that dietary supplementation of organic chromium may increase muscle and decrease
fat deposition with lower content of SFA and higher content of PUFA in adipose tissues of backfat
and leaf fat.
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