Effect of adding macro and micro minerals in pig feces fed diets with different levels of probiotic

Huaynate, Rizal Alcides Robles; Thomaz, Maria Cristina; Kronka, Rodolfo Nascimento; Fraga, Alessandro Luís; Scandolera, Antônio João; Budiño, Fábio Enrique Lemos

doi:10.1590/s1516-89132006000400005

Cited by 9 publications

(5 citation statements)

References 7 publications

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“…The concentration of the macro-minerals in the faeces of lactating sows was without significant differences between the four collections ( Table 4) Table 3). Faecal output of phosphorus varied between 1566.93 and 2483.2 mg.kg -1 (Table 4), but these values were lower than the excretion of P in the category of growing piglets (2600 mg.kg -1 ) [15]. The highest faecal excretion was recorded on the 7th day of lactation for Ca, Mg; on the 14th day of lactation for P; and on the 28th day of lactation for Na.…”

Section: Sixmentioning

confidence: 93%

Excretion of Calcium, Phosphorus, Magnesium and Sodium in Lactating Sows

et al. 2016

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The aim of this study was to evaluate the excretion of calcium (Ca), phosphorus (P), magnesium (Mg) and sodium (Na) via milk, urine and faeces during the lactation period of sows. Six clinically healthy lactating sows (crossbreed Large White × Landrace) were selected for these experiments and were housed in standard conditions and fed with commercially prepared dry mixture for this category of sows. The blood serum, milk, urine and faecal samples were collected on the 7th, 14th, 21st, and 28th day of lactation. During four weeks of lactation, we recorded the relatively stable and physiological concentrations of Ca, P, Mg and Na in blood serum. The analysis of the sow’s milk showed the highest concentration of Ca and P at the end of lactation, while the highest concentration of Mg and Na was observed on the 7th lactation day. The following macro-mineral excretion was recorded in urine: 98.83-194.00 mg.l-1 for Ca; 11.88- 53.09 mg.l-1 for P; 171.67-344.05 mg.l-1 for Mg; and 56.50-74.83 mg.l-1 for Na; and in the faeces, 1824.5- 3045.5 mg.kg-1 for Ca; 1566.93-2483.2 mg.kg-1 for P; 1916.2-2505.2 mg.kg-1 for Mg; and 516.8-748.2 mg. kg-1 for Na.

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Section: Sixmentioning

confidence: 93%

Excretion of Calcium, Phosphorus, Magnesium and Sodium in Lactating Sows

et al. 2016

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“…No entanto, no caso da matéria mineral absorvida a melhoria foi de apenas 1,70%, o que discordou dos dados obtidos no presente estudo, cuja diferença foi de 7,83%, em favor dos animais suplementados com probiótico. Estes resultados concordaram com os obtidos anteriormente por Huaynate et al (2006), os quais observaram menores excreções de minerais nas fezes de suínos nas fases inicial e de crescimento, quando receberam probiótico nas rações.…”

Section: Digestibilidade Das Raçõesunclassified

Probiótico em dietas de suínos sobre os parâmetros sanguíneos e digestibilidade de rações

et al. 2014

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ResumoRealizou-se dois ensaios, ambos utilizando delineamento em blocos casualizados, sendo o primeiro com o objetivo de avaliar os parâmetros sanguíneos de leitões recém desmamados, recebendo rações com e sem probiótico. Foram utilizados 20 leitões, com peso corporal de 6,99±0,42kg, sendo colhidas amostras de sangue, aos 0, 7, 14, 21 e 28 dias pós-desmame, para as determinações das concentrações de hemácias, hemoglobina, hematócrito, leucócitos, eosinófilos, neutrófilos bastonetes e segmentados, linfócitos, monócitos, plaquetas, proteínas séricas totais, albumina, globulina e alfa e beta+gama globulinas. No segundo ensaio determinou-se os coeficientes de digestibilidade, os nutrientes digestíveis e as energias digestível e metabolizável de rações, contendo ou não probióticos, para suínos na fase de crescimento. Observou-se que as rações e as idades dos animais influenciaram a maioria das variáveis sanguíneas e o probiótico não alterou a digestibilidade das rações, com exceção da disponibilidade da matéria mineral. Conclui-se que os parâmetros sanguíneos são alterados pelo uso do probiótico e pela idade dos animais, ambos ressaltados pelos desafios ocorridos após o desmame e a matéria mineral é melhor aproveitada com o uso do probiótico. Palavras-chave: Bacillus spp., células sanguíneas, estresse, matéria mineral, suíno AbstractTwo assays were accomplished being, both using a randomized block design: Assay 1 the aimed was to evaluate the blood parameters of weaned recently pigs and receiving rations with and without probiotic. Twenty pigs with body weight of 6.99 ± 0.42 kg were used and were collected samples of blood to the 0, 7, 14, 21 and 28 days after wean, for determinations of the bool parameters. Assay 2 the objective was to determine the rations digestibility for growth swine supplemented or not with probiotic in the rations. The rations and the ages of the animals influenced most of the variables of the blood parameters.

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“…Meat is an important part of the human diet. The main nutritional characteristics of meat are its richness in proteins, vitamins B complex, minerals (calcium, phosphate, and iron) (Chowdhury et al., 2011; Huaynate et al., 2006; Ortigues‐Marty et al., 2005; Tizioto et al., 2014; Tomovic et al., 2015). Therefore, meat products play a key role in ensuring dietary balance.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains

Chou

2020

J. Food Process. Preserv.

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This study examined how the quality of emulsified pork sausages is affected by the amount of sorghum distillers grains (SDG) the sausages contain. Sausages containing SDG instead of potato flour had significantly higher levels of hardness, gumminess, and chewiness; however, the SDG addition ratio (percentage of potato flour replaced with SDG) had no significant effect on springiness or cohesiveness. The sausage pH ranged between 6.21 and 6.43 and decreased significantly as the SDG addition ratio increased. The cooking loss rate decreased significantly at high SDG addition ratios (80% and 100%). Regarding sausage emulsification stability, water and fat loss rates were significantly lower at high SDG addition ratios, but no significant difference in water-holding capacity compared with the control group was observed. The control sausages had the highest L, a, and b; these values decreased significantly as the SDG addition ratio increased. Practical applications The results of this study demonstrate a valuable application of sorghum distillers grains (SDG), a waste product generated during the brewing process. It can replace potato starch in the production of emulsified meat products, such as emulsified pork sausages, to create products with favorable quality characteristics (such as texture profile, pH value, cooking loss rate, emulsification stability, and color). Ultimately, the results of the current study can serve as a reference for exploring the diverse roles that SDG can play in derivative food processing, investigating the added value of SDG, and reducing wastage and environmental problems caused by leftover distillers grains generated during the brewing process. How to cite this article: Chou CF. Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains.

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Effect of adding macro and micro minerals in pig feces fed diets with different levels of probiotic

Abstract: This study aimed to verify the effect of diets with different doses (0, 100, 200 and 300 ppm)

Cited by 9 publications

References 7 publications

Excretion of Calcium, Phosphorus, Magnesium and Sodium in Lactating Sows

Excretion of Calcium, Phosphorus, Magnesium and Sodium in Lactating Sows

Probiótico em dietas de suínos sobre os parâmetros sanguíneos e digestibilidade de rações

Evaluation of quality properties of emulsified pork sausages containing sorghum distillers grains

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