Effects of Dietary Dried Whey and Corn Oil on Weanling Pig Performance, Fat Digestibility and Nitrogen Utilization

R., K.; Mahan, D. C.; Reinhart, Gregory A.

doi:10.2527/jas1988.6661438x

Cited by 43 publications

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“…In many other reports, the addition of fat at the diet was known to improve feed efficiency during the post-weaning period (Cera et al, 1988; 1990; Howard et al, 1990; Li et al, 1990; Overland et al, 1993; Tokach et al, 1995). However, initial stage (from 0 to 14 d after weaning) was also no difference of feed efficiency.…”

Section: Resultsmentioning

confidence: 99%

Effects of Dietary Fat Types on Growth Performance, Pork Quality, and Gene Expression in Growing-finishing Pigs

Park

Kim

Lee

et al. 2012

Asian Australas. J. Anim. Sci

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This study was performed to determine the effects of dietary fat sources, i.e., beef tallow, soybean oil, olive oil and coconut oil (each 3% in feed), on the growth performance, meat quality and gene expression in growing-finishing pigs. A total of 72 crossbred pigs (Landrace×Large White×Duroc) were used at 71±1 kg body weight (about 130 d of age) in 24 pens (320×150 cm) in a confined pig house (three pigs per pen) with six replicate pens per treatment. The growing diet was given for periods of 14±3 d and the finishing diet was given for periods of 28±3 d. The fat type had no significant effect either on growth performance or on chemical composition or on meat quality in growing-finishing pigs. Dietary fat type affected fatty acid composition, with higher levels of unsaturated fatty acids (UFAs) and monounsaturated fatty acids (MUFAs) in the olive oil group. Microarray analysis in the Longissimus dorsi identified 6 genes, related to insulin signaling pathway, that were differentially expressed among the different feed groups. Real time-PCR was conducted on the six genes in the longissimus dorsi muscle (LM). In particular, the genes encoding the protein kinase, cAMP-dependent, regulatory, type II, alpha (PRKAR2A) and the catalytic subunit of protein phosphatase 1, beta isoform (PPP1CB) showed the highest expression level in the olive oil group (respectively, p<0.05, p<0.001). The results of this study indicate that the type of dietary fat affects fatty acid composition and insulin signaling-related gene expression in the LM of pigs.

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Section: Resultsmentioning

confidence: 99%

Effects of Dietary Fat Types on Growth Performance, Pork Quality, and Gene Expression in Growing-finishing Pigs

Park

Kim

Lee

et al. 2012

Asian Australas. J. Anim. Sci

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“…Many studies have demonstrated that unsaturated lipids are more digestible than saturated lipids (Sewell and Miller, 1965;Carlson and Bayley, 1968;Hamilton and McDonald, 1969;Stahly, 1984;Cera et al, 1988b;Wiseman et al, 1990;Jørgensen et al, 1992;Øverland et al, 1994;NRC, 2012). We propose that this observation may be primarily related to the oxidative stability of SO.…”

Section: Methodsmentioning

confidence: 97%

Effects of dietary lipid sources on performance and apparent total tract digestibility of lipids and energy when fed to nursery pigs1

Mendoza

Heugten

2014

Journal of Animal Science

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Acidulated fats and oils are by-products of the fat-refining industry. They contain high levels of FFA and are 10% to 20% less expensive than refined fats and oils. Two studies were designed to measure the effects of dietary lipid sources low or high in FFA on growth performance and apparent total tract digestibility (ATTD) of lipids and GE in nursery pigs. In Exp. 1, 189 pigs at 14 d postweaning (BW of 9.32 ± 0.11 kg) were used for 21 d with 9 replicate pens per treatment and 3 pigs per pen. Dietary treatments consisted of a control diet without added lipids and 6 diets with 6% inclusion of lipids. Four lipid sources were combined to create the dietary treatments with 2 levels of FFA (0.40% or 54.0%) and 3 degrees of fat saturation (iodine value [IV] = 77, 100, or 123) in a 2 × 3 factorial arrangement. Lipid sources were soybean oil (0.3% FFA and IV = 129.4), soybean-cottonseed acid oil blend (70.5% FFA and IV = 112.9), choice white grease (0.6% FFA and IV = 74.8), and choice white acid grease (56.0% FFA and IV = 79.0). Addition of lipid sources decreased ADFI (810 vs. 872 g/d; P = 0.018) and improved G:F (716 vs. 646 g/kg; P < 0.001). Diets high in FFA tended (P = 0.08) to improve final BW (21.35 vs. 21.01 kg) and ADG (576 vs. 560 g/d). Lipid-supplemented diets had greater ATTD of lipids than control diets (67.4% vs. 29.7%; P < 0.001). Apparent total tract digestibility of lipids was greater in diets with low FFA (69.9% vs. 64.9%; P < 0.001) and decreased linearly with increasing IV (73.2%, 69.1%, and 67.2%). For GE, ATTD was greater in diets with low FFA (83.1% vs. 80.9%; P = 0.001). In Exp. 2, 252 pigs at 7 d postweaning (BW of 7.0 ± 0.2 kg) were used for 28 d with 9 replicate pens per treatment and 4 pigs per pen. Diets included a control diet without added lipids and 6 treatments with 2.5%, 5.0%, or 7.5% of lipids from either poultry fat (1.9% FFA) or acidulated poultry fat (37.8% FFA) in a 2 × 3 factorial arrangement. Addition of lipids increased (P < 0.001) final BW (19.9 vs. 18.4 kg) and ADG (460 vs. 405 g/d) regardless of source. Fat increased (P < 0.001) ADFI when added at 2.5% and then decreased ADFI with each further increment (663, 740, 681, and 653 g for 0%, 2.5%, 5.0%, and 7.5% fat, respectively). Inclusion of lipids linearly (P < 0.001) improved G:F (615, 615, 688, and 692 g/kg for 0%, 2.5%, 5.0%, and 7.5% fat, respectively) and ATTD of lipids (17.8%, 50.2%, 71.0%, and 77.3% for 0, 2.5, 5.0, and 7.5% fat, respectively) and GE (76.1%, 76.4%, 83.3%, and 84.4% for 0%, 2.5%, 5.0%, and 7.5% fat, respectively). Acidulated lipids resulted in similar performance compared with refined lipids and could be economical alternatives to more expensive lipid sources.

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“…A soja integral macerada continha 20,41% de extrato etéreo (EE) e sua inclusão nas dietas permitiu níveis de EE superiores aos encontrados na literatura para as atividades enzimáticas no trato digestivo dos leitões nas fases de vida estudadas (Lindemann et al, 1986;Cera et al, 1988).…”

Section: Methodsunclassified

“…A inclusão da soja integral macerada correspondeu, aproximadamente, a 7% de óleo nas dietas. Cera et al (1988) também constataram que o aumento da suplementação de óleo, até 6%, em dietas para leitões desmamados aos 21 dias de idade, reduziu a retenção do N dietético. Os autores sugeriram que os efeitos negativos ocorreram, principalmente, nas duas semanas subseqüentes ao desmame, pela redução da área de absorção, quando o comprimento das vilosidades do jejuno permaneceu curto.…”

Section: Variáveisunclassified

Efeito do processamento e nível de proteína em dietas com milho e soja no desempenho de leitões desmamados

Neto

Barbosa

Petelincar

et al. 2003

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi avaliar o efeito de dietas à base de milho e soja, elaboradas sob diferentes processamentos e níveis de proteína, no desempenho de leitões desmamados. Foram realizados dois experimentos, cada um com 80 leitões, desmamados aos 20 e 18 dias de idade, no primeiro e no segundo experimento, respectivamente. O delineamento experimental foi o de blocos casualizados, em esquema fatorial 2x2, com cinco repetições e quatro animais por parcela. Determinações diárias de ganho de peso, ingestão de alimento e conversão alimentar foram realizadas nos leitões em três fases de desenvolvimento, de acordo com a idade, em ambos os experimentos. Os tratamentos do primeiro experimento consistiram em dois tipos de processamento de milho (comum e pré-gelatinizado) e de soja (farelo de soja e soja integral macerada); no segundo experimento, foram utilizadas dietas com milho pré-gelatinizado e soja integral macerada, contendo ou não produtos lácteos e com níveis protéicos de 18% e 15%. No primeiro experimento, o milho comum e o farelo de soja propiciaram maior desempenho dos leitões, em todas as fases. No segundo, os leitões apresentaram melhor desenvolvimento quando alimentados com a dieta com produtos lácteos, em todas as fases, e com o nível protéico de 18%, na primeira fase.Termos para indexação: nível de alimentação, digestibilidade, nutrição animal. Effect of manufacturing and protein level in diets with corn and soybean on performance of weaned pigletsAbstract -The objective of this study was to evaluate diets with corn and soybean manufactured with different processes and protein levels on weaned piglets performance. Two experiments were carried out, each one with 80 piglets weaned when they were 20 and 18 day-old, in the first and second experiments, respectively. The experiments were in a randomized block design in a 2x2 factorial scheme, with five replications and four animals per experimental unit. Daily records of weight gain, food ingestion and food conversion were made in piglets in three phases of development, according to piglets age, in both experiments. Treatments of the first experiment used two manufacturing processes in corn (common and pre-cooking) and in soybean (meal and macerated full fat); the second experiment consisted of diets with pre-cooking corn and macerated full fat soybean, containing or not milk by-products and 18% and 15% protein level. In the first experiment, common corn and soybean meal allowed better performance of piglets in all phases. In the second experiment, milk by-product diets showed the best results, in all phases, and the 18% crude protein allowed higher piglets performance on the first phase.Index terms: feeding level, digestibility, animal nutrition.(1) Aceito para publicação em 22 de novembro de 2002.

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Effects of Dietary Dried Whey and Corn Oil on Weanling Pig Performance, Fat Digestibility and Nitrogen Utilization

Cited by 43 publications

References 0 publications

Effects of Dietary Fat Types on Growth Performance, Pork Quality, and Gene Expression in Growing-finishing Pigs

Effects of Dietary Fat Types on Growth Performance, Pork Quality, and Gene Expression in Growing-finishing Pigs

Effects of dietary lipid sources on performance and apparent total tract digestibility of lipids and energy when fed to nursery pigs1

Efeito do processamento e nível de proteína em dietas com milho e soja no desempenho de leitões desmamados

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