Effects of organic Selenium- and Chromium-Enriched Diets on performance, carcass characteristics, lipid profile and fat quality of finishing pigs in different weight ranges

Abstract

An experiment was conducted to evaluate the fatty acid profi le of subcutaneous fat from barrowS of same genetic lineage supplemented with organic chromium and selenium initiated in different weight ranges in the fi nishing phase using 24 carcasses. Three different diets were used that represent the time when supplementation starts: control -without the inclusion of organic Cr and Se; CrSe70 -control with 500 g ton -1 of organic Cr and Se of 70 to 130 kg in body weight; and CrSe100 -control with inclusion of 500 g ton -1 of organic Cr and Se from 100 kg to 130 kg body weight. Performance, carcass characteristics, and lipid profi le were evaluated. The data were submitted to analysis of variance, and with signifi cant differences (p<0.05), the means were compared using the Tukey test. From 70 to 100 kg, control and CrSe70 animals consumed less feed than CrSe100. From 100 kg body weight, it reduced the C20:5n3 and C24:1n9 acids and increased the activity of the Δ-6 desaturase, elongase, Δ-5 desaturase enzymes in the supplemented animals. The moment when supplementation starts of organic chromium and selenium does not improve the performance and carcass characteristics, does not change the fatty acid profi le, and does not improve the quality of the fat.