Effect of supplementation of methionine chelated trace minerals on growth, nutrient utilization and blood profiles in crossbred (Hampshire X Ghungroo) finisher pigs

Barman, Keshab; Konwar, Dipanjali; Sarma, D.K.; Thomas, R.; Naskar, S.; Pegu, S.R.; Banik, S.; Mohan, N.H.; Tamuli, M.K.; Kaushik, Purabi; Rajkhowa, S.

doi:10.5958/0974-181x.2022.00003.8

Cited by 1 publication

(1 citation statement)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Studies on ADG and FCR changes after SBP inclusion in pig diets have obtained inconsistent results. It was reported that the inclusion of SBP in pigs’ diet led to lower ADG [ 18 , 51 ]. However, Bruininx et al [ 52 ] reported that including 10% of SBP into the diet increased the FCR during the growing period.…”

Section: Resultsmentioning

confidence: 99%

Influence of Sugar Beet Pulp Supplementation on Pigs’ Health and Production Quality

Badaras

Klupšaitė

Ružauskas

et al. 2022

Animals

View full text Add to dashboard Cite

Fibrous feedstuffs can have a variable effect on pig growth, health and meat quality. The effect of sugar beet pulp (SBP) supplementation in the diet on pork quality has not been widely reported. This study examines the effect of an SBP-supplemented (3%) diet (TG-I group) on 300 Large White/Norwegian Landrace pigs in terms of growth performance, blood parameters, microbial profiling of faeces, carcass parameters and meat quality, including the profiles of biogenic amines (BAs), fatty acids (FAs) and volatile compounds (VCs). After 163 days of the experiment, TG-I pigs had a significantly lower average daily gain and feed conversion ratio than pigs in the control group, as well as a significantly higher percentage of carcasses in the S and KN classes and a lower percentage in the E and U classes (p ≤ 0.05). Faeces of TG-I contained significantly more bacteria that are considered probiotic. Significant differences (p ≤ 0.05) were found in most of the blood parameters, FA, VC profile and emotional responses between the two groups. Higher drip loss, protein content and redness, as well as lower cooking loss, intramuscular fat content and lightness were observed in the meat of TG-I. Most of the sensory properties, as well as overall acceptability, were rated higher for the meat of TG-I. Based on the results, a diet containing 3% of SBP could be beneficial for the improvement of pigs’ gut health and pork quality. However, further studies are needed to indicate which compounds of the SBP dietary fiber are responsible for these desirable changes.

show abstract

Section: Resultsmentioning

confidence: 99%