The effect of breed and dietary level of avocado fat on the N and energy balance in young pigs

Abstract

The effect of breed and dietary avocado level on the total apparent digestibility (RAD) and balance of nitrogen (N) energy, in young pigs, was studied. Four Pelón Mexicano (PM) and four Yorkshire × Landrace (Y×L) barrow male pigs (39.2 kg average inital liveweight) distributed in two groups according to a change over design in a 2×2 factorial arrangement (breed and diet) were used. The pigs received on a pair feeding basis (0.10 kg DM/kg W 0.75 per day), the experimental diets. The diets were formulated to contain 30 or 150 g crude fat by partial replacement of the maize/soyabean meal diet by avocado (Persea americana Mill.) fresh pulp. The RAD of crude fat was 73.8 and 71.5% and that of N was 83.4 and 82.8 % in PM and Y×L pigs, respectively. There was no significant effect (P>0.10) of crude fat level on RAD of N and energy. N and energy balance significantly (P<0.05) favoured Y×L as compared with PM pigs. In conclusion, the poor N retention of PM pigs could be related to body composition of this local, non improved genotype. The use of avocado for feeding pigs, PM included, should determine a high digestibility of the crude fat fraction and at the same time a considerable deterioration of N retention, probably due to an unbalanced composition of amino acids. The level of avocado pulp inclusion in the diet of the pig should be involved in these circumstances.

Efecto de dietas con harina de aguacate sobre lípidos en músculo, antioxidantes y expresión de genes en cerdos finalizados

“…ab Diferentes literales superindicados por fila indican diferencias entre dietas con p < valor. (Grageola et al, 2010), y es una fruta que puedes modular la calidad de la carne, de acuerdo Percentages of protein, ash and moisture were similar in all three diets. There was a significant increase (p < 0.01 a p < 0.001) in γ-tocopherol, TPC and antioxidant DPPH and ABTS activity in the Longissimus dorsi muscle including AM in the diets (Table 3); with a lineal effect in these variables (p < 0.01 a p < 0.001), for which the content increases with a higher AM inclusion (Table 4).…”

“…Avocado (Persea americana Mill) is a fruit that gathers important nutritional characteristics, with the contribution of liposoluble vitamins (vitamin E) that serve as antioxidants, phenolic compounds, lacks cholesterol, with a low percentage of saturated fatty acids, and in contrast a high content of unsaturated fatty acids (Méndez-Zúñiga et al, 2019). Furthermore, in avocadoformulated diets, the rectal digestibility of nutrients is relatively high (Grageola et al, 2010;Hernández-López et al, 2016 a ;Franquez et al, 2017 AM0, AM5 y AM10 que corresponden al 0 (control), 5 y 10 % de la materia seca (Tabla 1).…”

“…El aguacate (Persea americana Mill) es un fruto que reúne características nutricionales importantes, con el aporte de las vitaminas liposolubles (vitamina E) que fungen como antioxidantes, compuestos fenólicos, sin colesterol, con un bajo porcentaje de ácidos grasos saturados y en contraste un alto contenido de ácidos grasos insaturados (Méndez-Zúñiga et al, 2019). Además, en dietas formuladas con aguacate, la digestibilidad rectal de los nutrientes es relativamente alta (Grageola et al, 2010;Hernández-López et al, 2016ª;Franquez et al, 2017). Alimentar con harina de aguacate entero a los cerdos, puede influir para incrementar el contenido de ácidos grasos poliinsaturados y en la expresión de genes involucrados en el metabolismo de lípidos.…”

Phytochemical Benefits of Agroresidues as Alternative Nutritive Dietary Resource for Pig and Poultry Farming

“…however, due to lack of adherence to certain commercial standards and industrial processes, the seeds and skin are discarded. Avocados are rich in unsaturated fatty acids, tocopherols, and other important phytochemical compounds that are responsible for initiating positive biological responses in animals, including pigs [34]. According to Grageola et al [34], dietary avocado is responsible for maintaining the equilibrium between nitrogen and energy balance in young pigs.…”

“…Avocados are rich in unsaturated fatty acids, tocopherols, and other important phytochemical compounds that are responsible for initiating positive biological responses in animals, including pigs [34]. According to Grageola et al [34], dietary avocado is responsible for maintaining the equilibrium between nitrogen and energy balance in young pigs. Furthermore, Wood et al [35] reported that the juiciness and flavour of avocados are considered as sensory traits that can influence the composition of meat, the intramuscular fat (IMF), and fatty acid composition.…”