Níveis de cromo-ácido nicotínico em dietas de suínos em crescimento e terminação

Lima, G. J. M. M. de; Guidoni, A. L.

doi:10.1590/s0100-204x1999000300015

Cited by 5 publications

(5 citation statements)

References 12 publications

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“…Consequently, the carcass yield followed the same behavior (Table 4). Lindemann et al (1995), Lien et al (2001), Xi et al (2001), and Ohh and Lee (2005) found positive effects of chromium supplementation on pig carcass traits, unlike Mooney and Cromwell (1995), Mooney and Cromwell (1997), Lima and Guidoni (1999), and Almeida et al (2010), who demonstrated that there is no effect of chromium-methionine on the carcass traits of pigs.…”

Section: Resultsmentioning

confidence: 98%

Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

et al. 2014

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-The objective was to evaluate the dietary supplementation of different sources of chromium (inorganic: chromium sulfate and chelated: chromium-methionine) during the finishing period of pigs to obtain improvements in the animal performance, and carcass and meat quality. The statistical design was randomized blocks, where 44 barrows, with an initial weight 60.49±5.12 kg, were divided into four blocks (heavier, heavy, light and lighter) according to initial weight. The experimental diets were isoenergetic and isonutrient, except for the chromium level. The treatments were divided as follows: control (without chromium), control + 200 ppb of inorganic chromium (chromium sulfate), and control + 200 ppb of chelated chromium (chromium-methionine). In the performance measures, the stall was considered the experimental unit and in the blood parameters, carcass and meat evaluations each animal constituted the experimental unit. Animals were slaughtered when they reached the final average weight of 107.23±5.23 kg. Blood samples were collected and tested for blood parameters (cholesterol, triglycerides and glucose) as well as carcass quality (hot and cold weights, yield, loin-eye area, muscle depth and backfat thickness) and meat quality (initial and final pH, drip loss, color, chemical composition and lipid oxidation) parameters. Chromium-methionine supplementation provides a greater daily weight gain only compared with the animals that are not supplemented with chromium, because feed conversion is better as compared with the other treatments. After 24 hours of storage, the meat from pigs supplemented either with chromium-methionine or with chromium sulfate presents lower lipid oxidation than that from non-supplemented animals. However, after three days of storage, only chromim-methionine is effective in reducing lipid oxidation.

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Section: Resultsmentioning

confidence: 98%

Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

et al. 2014

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“…The bioeconomic indices were assessed by calculating the cost of feed per kg of weight gain, according to Bellaver et al (1985), and the economic efficiency index (EEI) and cost index (CI) were determined as proposed by Fialho et al (1992). The price quotation of the ingredients of the diet (Table 3) was made during the trial period (beginning of 2019) using specialized portals and websites of companies selling products for animal feed to obtain the cost per kg of each diet.…”

Section: Methodsmentioning

confidence: 99%

Energy-reduced diets supplemented with xylanase, Bacillus sp., and yeast wall maintain bone parameters, gut morphometry, economic indices, and performance of pigs

Justino,

Souza,

Vasconcelos

et al. 2024

Revista Brasileira De Zootecnia

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Non-ruminantsFull-length research article Energy-reduced diets supplemented with xylanase, Bacillus sp., and yeast wall maintain bone parameters, gut morphometry, economic indices, and performance of pigs ABSTRACT -This study aimed to investigate the effects of xylanase (Xyl) individually or in combination with B. subtilis and B. licheniformis associated or not with yeast cell wall in pig diets with a reduction of 100 kcal/kg of metabolizable energy (ME) content. Pig performance, bone parameters, intestinal morphometry, and bioeconomic indices were evaluated. A total of 75 pigs (25 females and 50 barrows; 25.02±3.21 kg) obtained from crossing Large White × Landrace were used. The experimental design consisted of randomized blocks, with five treatments and five blocks, totaling 25 experimental units subjected to treatments: basal diet (B); basal diet with reduction of 100 kcal/kg of ME (BEM); BEM with supplementation of xylanase (0.01%; BX); BX with supplementation of direct-fed microbials (composed of B. subtilis and B. licheniformis; 0.02%; BXM); and BX supplemented with 0.10% of symbiotic (which includes B. subtilis, B. licheniformis, and yeast cell wall; BXS). There were no differences in bone parameters. The BEM diet resulted in a lower villus height:crypt depth ratio in the jejunum than that seen upon using the BXS diet as feed. In the first period, pigs fed BEM diet had a 12% higher average daily feed intake than those fed the BXM diet. There were no differences in the pig performance during the second period. Over the total period, pigs fed BEM diet had greater FCR compared with pigs fed BXM diet. The inclusion of feed additives in diets with reduced ME content contributes to the maintenance of performance and characteristics of the metacarpus and jejunum of growing pigs and provides better bioeconomic indices.

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“…To perform economic feasibility analysis, the cost of each diet per kg of BW gain was determined as previously reported by Bellaver et al (1985). Then, the economic efficiency index (EEI) was calculated as previously reported by Fialho et al (1992).…”

Section: Economic Feasibility Analysismentioning

confidence: 99%

Efeitos de dietas com baixo e alto teor de proteína bruta suplementadas até o quarto aminoácido limitante para dois cruzamentos comerciais de leitões iniciantes

Souza,

Genova,

Azevedo

et al. 2024

Sem. Ci. Agr.

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Este estudo foi composto por dois experimentos conduzidos para avaliar os efeitos de dietas com baixo e alto teor de proteína bruta suplementadas até o quarto aminoácido limitante e dois cruzamentos comerciais sobre o desempenho zootécnico, concentração de ureia plasmática (CUP), viabilidade econômica, digestibilidade aparente de nutrientes, e balanço de nitrogênio em leitões iniciantes. No Exp. I, um total de 128 leitões (14,02 ± 1,96 kg de peso corporal inicial e 48 dias de idade) foram distribuídos baseado no peso corporal inicial em um delineamento de blocos casualizados com arranjo fatorial 2 × 2. Foram avaliados dois cruzamentos comerciais (DB e PIC) e duas dietas de proteína bruta (baixa proteína bruta, BPB, e alta proteína bruta, APB). Foram utilizados quatro tratamentos, oito repetições e quatro leitões por unidade experimental. Exp. II foi conduzido utilizando 24 leitões machos inteiros (20,00 ± 1,41 kg de peso corporal inicial) alojados em gaiolas metabólicas por 12 dias e distribuídos no mesmo desenho experimental do Expt. I (seis repetições). Os resultados do Exp. I sugerem que os leitões alimentados com APB apresentaram melhor desempenho zootécnico. Foi observado um aumento de 25,2% na CUP em leitões alimentados com APB. Houve aumento de 18,2% no índice de eficiência econômica quando os leitões foram alimentados com APB, e também foi observada redução no custo por kg de ganho de peso corporal. No Exp. II, os leitões alimentados com APB apresentaram maiores coeficientes de digestibilidade aparente dos nutrientes, proteína e energia digestíveis, consumo e absorção de N. Não houve efeito dos cruzamentos comerciais sobre as variáveis de desempenho e metabolismo. Conclui-se que as dietas APB, independente da genética, promoveram melhorias no desempenho e no índice de viabilidade econômica, mas aumentaram a CUP nos leitões. Além disso, as dietas APB influenciaram positivamente a digestibilidade aparente dos nutrientes e a ingestão e absorção de N.

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Níveis de cromo-ácido nicotínico em dietas de suínos em crescimento e terminação

Cited by 5 publications

References 12 publications

Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

Effect of supplementing finishing pigs with different sources of chromium on performance and meat quality

Energy-reduced diets supplemented with xylanase, Bacillus sp., and yeast wall maintain bone parameters, gut morphometry, economic indices, and performance of pigs

Efeitos de dietas com baixo e alto teor de proteína bruta suplementadas até o quarto aminoácido limitante para dois cruzamentos comerciais de leitões iniciantes

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