Effects of L-carnitine and iron diet supplementations on growth performance, carcass characteristics and blood metabolites in fattening pigs

Pietruszka, A.; Jacyno, E.; Kołodziej, Anna

doi:10.2137/145960609788066816

Cited by 11 publications

(11 citation statements)

References 19 publications

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“…Results of the current studies showed similar improvement. Adding L-carnitine to finishing diets had no appreciable effects on dressing percentage, which is similar to the findings of Pietruszka et al (2009), who reported similar dressing percentages when 0 or 100 mg/kg L-carnitine were added to finishing pig diets.…”

Section: Carcass Measurementssupporting

confidence: 87%

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Interactive effects of dietary ractopamine HCl and L-carnitine on finishing pigs: II. Carcass characteristics and meat quality1,2

James¹,

Tokach²,

Goodband³

et al. 2013

Journal of Animal Science

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Three experiments using 1,356 pigs (C22 × 336 PIC) were conducted to determine the interactive effects of dietary L-carnitine and ractopamine hydrochloride (RAC) on carcass characteristics and meat quality of finishing pigs. Experiments were arranged as factorials with main effects of L-carnitine and RAC; L-carnitine levels were 0, 25, or 50 mg/kg in Exp. 1 and 2 and 0 or 50 mg/kg in Exp. 3, and RAC levels of 0, 5, or 10 mg/kg in Exp. 1 and 0 or 10 mg/kg in Exp. 2 and 3. Dietary L-carnitine was fed from 38 kg to slaughter (109 and 118 kg in Exp. 1 and 3, respectively) or for 4 wk before slaughter (109 kg in Exp. 2). Ractopamine HCl was fed for 4 wk in all experiments. Exp. 1 and 2 were conducted at university research facilities (2 pigs per pen), and Exp. 3 was conducted in a commercial research barn (23 pigs per pen). In Exp. 1, an L-carnitine × RAC interaction (P < 0.02) was observed for LM visual color, L*, and a*/b*. In pigs fed RAC, increasing L-carnitine decreased L* and increased visual color scores and a*/b* compared with pigs not fed RAC. Ultimate pH tended to increase (linear, P < 0.07) with increasing L-carnitine. Drip loss decreased (linear, P < 0.04) in pigs fed increasing L-carnitine. In Exp. 2, firmness scores decreased in pigs fed increasing L-carnitine when not fed RAC, but firmness scores increased and drip losses decreased with increasing L-carnitine when RAC was added to the diet (L-carnitine × RAC interaction, P < 0.04). Percentage lean was greater (P < 0.01) for pigs fed RAC in Exp. 2. In Exp. 3, fat thickness decreased and lean percentage increased in pigs fed L-carnitine or RAC, but the responses were not additive (L-carnitine × RAC interaction, P < 0.03). Furthermore, pigs fed L-carnitine tended (P < 0.06) to have decreased LM drip loss percentage whereas pigs fed RAC had decreased (P < 0.05) 10th rib and average backfat and decreased drip loss than pigs fed diets without RAC. These results suggest that dietary RAC increased carcass leanness and supplemental L-carnitine reduced LM drip loss when fed in combination with RAC.

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Section: Carcass Measurementssupporting

confidence: 87%

“…Heo et al (2000b) reported that adding 500 mg/kg L-carnitine reduced lipid accretion. However, Pietruszka et al (2009) failed to detect an effect of 100 mg/kg of dietary L-carnitine on LM weight or area and the percentage lean.…”

Section: Carcass Measurementsmentioning

confidence: 92%

Interactive effects of dietary ractopamine HCl and L-carnitine on finishing pigs: II. Carcass characteristics and meat quality1,2

James¹,

Tokach²,

Goodband³

et al. 2013

Journal of Animal Science

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“…In accordance with previous works in pigs (Bunter et al, 2005;Estany et al, 2007), the concentration of plasma IGF-I was found to be not neutral with respect to fatness. However, contrarily to results here, IGF-I, as well as FE (Pietruszka et al, 2009), has been found to be primarily related to increased growth and lean content. Because circulating IGF-I displayed a marked nonlinear trend from shortly after weaning to peripuberty, and it is also easily influenced by recent feeding events (Therkildsen et al, 2004), its effect on fat content and composition may change across genetic types and measurement timepoints.…”

Section: Tablesupporting

confidence: 49%

Relationship between blood lipid indicators and fat content and composition in Duroc pigs

2012

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“…Studies in chickens (Seo et al, 2008;Petrovič et al 2010) and pigs (Novotny et al, 2003;Pietruszka et al, 2009) did not show a consistent increase of iron concentrations in meat as a result of organic iron supplementation. The greatest increases, reported by Seo et al (2008), were as +34.5, +18.4 and +34.6 %, in breast, thigh and wing muscle, respectively.…”

Section: Iron Deposition In Tissues and Products Of Animal Originmentioning

confidence: 94%

Scientific opinion on the safety and efficacy of iron compounds (E1) as feed additives for all species: iron chelate of amino acids, hydrate, based on a dossier submitted by Zinpro Animal Nutrition Inc.

Feed¹

2013

EFS2

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The use of iron chelate of amino acids, hydrate, as source of iron is considered safe for all animal species/categories when used up to the currently authorised maximum content of total iron in complete feed, with the exception of bovines and poultry for which the maximum tolerated level is 450 mg/kg complete feed, and pets, for which the maximum tolerated level is 600 mg/kg complete feed. The FEEDAP Panel is not in the position to derive a maximum safe iron concentration in feed for horses or fish. Consumption surveys include iron-containing foodstuffs of animal origin. Since the supplementation of animal feed with iron-containing compounds has not essentially changed during the last decades, it is reasonable to assume that the iron levels in food of animal origin used in exposure scenarios originated from animals fed iron-supplemented diets. Since iron chelate of amino acids, hydrate, will be used as a substitute for other iron compounds, its use in animal nutrition would not modify consumer exposure to iron. The additive should be considered as a skin, eye and respiratory irritant and, owing to its residual peptide component, as a skin/respiratory sensitiser. Considering the high background concentration of iron in soil and water, the supplementation of feed with iron chelate of amino acids, hydrate, is not expected to pose an environmental risk. Iron chelate of amino acids, hydrate, is an effective source of iron for all animal species and categories. The FEEDAP Panel recommends that the maximum iron contents in complete feed be reduced as follows: bovines and poultry, 450 mg Fe/kg; and pets, 600 mg Fe/kg. © European Food Safety Authority, 2013 KEY WORDSnutritional additive, compounds of trace elements, iron, ‗iron chelate of amino acids, hydrate', safety, environment, efficacy

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Effects of L-carnitine and iron diet supplementations on growth performance, carcass characteristics and blood metabolites in fattening pigs

Cited by 11 publications

References 19 publications

Interactive effects of dietary ractopamine HCl and L-carnitine on finishing pigs: II. Carcass characteristics and meat quality1,2

Interactive effects of dietary ractopamine HCl and L-carnitine on finishing pigs: II. Carcass characteristics and meat quality1,2

Relationship between blood lipid indicators and fat content and composition in Duroc pigs

Scientific opinion on the safety and efficacy of iron compounds (E1) as feed additives for all species: iron chelate of amino acids, hydrate, based on a dossier submitted by Zinpro Animal Nutrition Inc.

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