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Zhang Q, Zhang H, Jiang Y, Wang J, Wu D, Wu C, Che L, Lin Y, Zhuo Y, Luo Z, Nie K, Li J. Chromium propionate supplementation to energy- and protein-reduced diets reduces feed consumption but improves feed conversion ratio of yellow-feathered male broilers in the early period and improves meat quality. Poult Sci 2024; 103:103260. [PMID: 38096665 PMCID: PMC10762463 DOI: 10.1016/j.psj.2023.103260] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 10/29/2023] [Accepted: 11/02/2023] [Indexed: 01/06/2024] Open
Abstract
Growth performance and carcass traits may be retarded by low nutrient density diets. Organic chromium propionate (CrProp) can improve growth, carcass traits, and meat quality in farmed lambs, white broilers, and fish. Limited data regarding CrProp's impacts on yellow-feathered broilers are available. Eight hundred yellow-feathered male broilers (1-day old) were randomly allocated to 4 dietary groups and reared for 56 d. The trial was a 2 (dietary nutrient density) ×2 (CrProp) factorial arrangement with 4 diets: regular nutrient diet and low nutrient density (LND, reduction in metabolizable energy by 81 kcal and crude protein by 0.43%) diet supplemented with or without 200 mg/kg CrProp. Broilers were euthanized at d 56 after blood collection. The results indicated that the LND diet led to greater average daily feed intake (ADFI) from d 1 to 42 and feed conversion ratio (FCR) from d 22 to 42 (P < 0.05). Supplementation of CrProp improved body weight (BW) from d 1 to 56, average daily gain (ADG), and FCR during d 1 to 42 but reduced ADFI during d 1 to 21, as well as lowered abdominal fat percentage (P < 0.05). Supplementation with CrProp to regular and LND diets reduced ADFI but improved FCR from d 1 to 21 (P < 0.05). The LND diet lowered total antioxidant capacity (T-AOC) concentration and total superoxide dismutase (T-SOD) activity in the jejunal mucosa. CrProp elevated T-AOC levels and glutathione peroxidase activity (GSH-Px, P < 0.05). Dietary CrProp upregulated (P < 0.05) the expression of fatty acid transporter (FABP1) gene and peptide transporter (Pept1) gene. CrProp administration increased jejunal FABP1 expression and lowered cooking loss of breast meat (P < 0.05) in the LND group while reducing shear force (P = 0.009) of broilers treated by regular diet. In summary, CrProp administration to the LND diet can improve growth performance in the starter period and meat quality on d 56, possibly through upregulated nutrient transporter gene expression in the jejunum and enhanced antioxidant capability.
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Affiliation(s)
- Qianqian Zhang
- Department of Animal Resources and Science, Dankook University, Cheonan 31116, South Korea; Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Hongtao Zhang
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Yukun Jiang
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Jianping Wang
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - De Wu
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Caimei Wu
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Lianqiang Che
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Yan Lin
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Yong Zhuo
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China
| | - Zheng Luo
- Kemin (China) Technologies Co., Ltd., Zhuhai, China
| | - Kangkang Nie
- Kemin (China) Technologies Co., Ltd., Zhuhai, China
| | - Jian Li
- Key Laboratory of Animal Disease-Resistant Nutrition of Sichuan Province, Institute of Animal Nutrition, Sichuan Agricultural University, Chengdu 611130, China.
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He T, Wei C, Lin X, Wang B, Yin G. Meta-Analysis of the Effects of Organic Chromium Supplementation on the Growth Performance and Carcass Quality of Weaned and Growing-Finishing Pigs. Animals (Basel) 2023; 13:2014. [PMID: 37370524 DOI: 10.3390/ani13122014] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/12/2023] [Accepted: 06/14/2023] [Indexed: 06/29/2023] Open
Abstract
Many factors influence the effects of exogenous organic chromium (EO-Cr) on the growth performance and carcass qualities of weaned and growing-finishing pigs, such as pig growth stages, types of EO-Cr, period of supplementation, and farm management. However, it is challenging to comprehensively consider all factors in one study. To solve this problem, we searched all relative literature published from 1 January 2000 to 1 January 2023, to systematically analyze and review the effects of EO-Cr on pig growth performance and carcass qualities via meta-analysis. Thirty-five papers were filtered and analyzed, which involved 4366 pigs. The results showed that, for weaned piglets, EO-Cr diets significantly increased the average daily gain (ADG, p < 0.001) and average daily feed intake (ADFI, p = 0.022) but reduced the feed-gain ratio (p = 0.004). In addition, for growing-finishing pigs, EO-Cr supplementation significantly increased the ADG (p < 0.001), carcass lean ratio (p = 0.020), and loin muscle area (p < 0.001), but had no significant effect on the ADFI (p = 0.071), feed-gain ratio (p = 0.692), dressing percent (p = 0.989), or back fat thickness (p = 0.142). Moreover, the effect of EO-Cr was greater in weaned piglets than in growing-finishing pigs. In terms of the dose effect of the supplement, chromium nicotinate is the most suitable EO-Cr type for weaned piglets with an optimal dosage range of 0.125-0.150 mg/kg. On the other hand, chromium picolinate is the most suitable EO-Cr type for growing-finishing pigs with an optimal dosage range of 0.250-0.300 mg/kg. In conclusion, EO-Cr supplementation is beneficial for enhancing the growth performance and carcass qualities of both weaned and growing-finishing pigs.
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Affiliation(s)
- Tao He
- Key Laboratory of Low-Carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Chunbo Wei
- Key Laboratory of Low-Carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Xiuwei Lin
- Branch of Animal Husbandry and Veterinary of Heilongjiang Academy of Agricultural Sciences, Qiqihar 161000, China
| | - Baoyin Wang
- Key Laboratory of Low-Carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
| | - Guoan Yin
- Key Laboratory of Low-Carbon Green Agriculture in Northeastern China, Ministry of Agriculture and Rural Affairs P. R. China, Department of Animal Science, College of Animal Science and Veterinary Medicine, Heilongjiang Bayi Agricultural University, Daqing 163319, China
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Ferreira EV, João Júnior GC, Corrêa GSS, Kiefer C, Alencar SAS, Viana LH, Cavalheiro LF. Effects of organic Selenium- and Chromium-Enriched Diets on performance, carcass characteristics, lipid profile and fat quality of finishing pigs in different weight ranges. AN ACAD BRAS CIENC 2022; 94:e20200509. [PMID: 35946643 DOI: 10.1590/0001-3765202220200509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Accepted: 05/11/2021] [Indexed: 11/21/2022] Open
Abstract
An experiment was conducted to evaluate the fatty acid profile of subcutaneous fat from barrowS of same genetic lineage supplemented with organic chromium and selenium initiated in different weight ranges in the finishing phase using 24 carcasses. Three different diets were used that represent the time when supplementation starts: control - without the inclusion of organic Cr and Se; CrSe70 - control with 500 g ton-1 of organic Cr and Se of 70 to 130 kg in body weight; and CrSe100 - control with inclusion of 500 g ton-1 of organic Cr and Se from 100 kg to 130 kg body weight. Performance, carcass characteristics, and lipid profile were evaluated. The data were submitted to analysis of variance, and with significant differences (p<0.05), the means were compared using the Tukey test. From 70 to 100 kg, control and CrSe70 animals consumed less feed than CrSe100. From 100 kg body weight, it reduced the C20:5n3 and C24:1n9 acids and increased the activity of the Δ-6 desaturase, elongase, Δ-5 desaturase enzymes in the supplemented animals. The moment when supplementation starts of organic chromium and selenium does not improve the performance and carcass characteristics, does not change the fatty acid profile, and does not improve the quality of the fat.
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Affiliation(s)
- Eduardo V Ferreira
- Universidade Federal de Mato Grosso, Faculdade de Agronomia e Zootecnia, Av. Fernando Corrêa da Costa, 2367, Boa Esperança, 78060-900 Cuiabá, MT, Brazil
| | - G C João Júnior
- Universidade Federal de Mato Grosso, Faculdade de Agronomia e Zootecnia, Av. Fernando Corrêa da Costa, 2367, Boa Esperança, 78060-900 Cuiabá, MT, Brazil
| | - Gerusa S S Corrêa
- Universidade Federal de Mato Grosso, Faculdade de Agronomia e Zootecnia, Av. Fernando Corrêa da Costa, 2367, Boa Esperança, 78060-900 Cuiabá, MT, Brazil
| | - Charles Kiefer
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Stephan A S Alencar
- Universidade Federal de Mato Grosso do Sul, Instituto de Química, Av. Senador Filinto Müller, 1555, 79070-900 Campo Grande, MS, Brazil
| | - Luiz H Viana
- Universidade Federal de Mato Grosso do Sul, Instituto de Química, Av. Senador Filinto Müller, 1555, 79070-900 Campo Grande, MS, Brazil
| | - Leandro F Cavalheiro
- Universidade Federal de Mato Grosso do Sul, Instituto de Química, Av. Senador Filinto Müller, 1555, 79070-900 Campo Grande, MS, Brazil
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Alencar SAS, Kiefer C, Nascimento KMRS, Viana LH, Corassa A, Rodrigues GP, Silva CM, Cavalheiro LF. Effect of chromium yeast supplementation on lipid profile of swine fat. AN ACAD BRAS CIENC 2021; 93:e20190619. [PMID: 34406282 DOI: 10.1590/0001-3765202120190619] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2019] [Accepted: 10/21/2019] [Indexed: 11/22/2022] Open
Abstract
This study was conducted to evaluate the period of chromium yeast supplementation on lipid profile of backfat and Longissimus lumborum muscle of barrows. It was evaluated carcass samples from forty barrows, genetically similar. Pigs diets were supplemented with 0.4 mg kg-1 of chromium yeast in four periods (0, 38, 62 and 94 days before slaughter). The experimental design was completely randomized with four treatments, ten replicates, and each experimental unit consisting of one animal. Lipid profiles of backfat and Longissimus lumborum muscle were analyzed by gas chromatography. The increase in the period of chromium yeast use had a quadratic effect (P<0.05) for stearic and oleic fatty acids, and total saturated, monounsaturated and unsaturated fatty acids in backfat. DH-γ-linolenic and arachidonic fatty acids reduced when the period of chromium yeast use increased. In the meat, there was a quadratic effect (P<0.05) only in the γ-linoleic fatty acid. The use of chromium yeast for different periods influences the lipid profile of the backfat and the Longissimus lumborum muscle, with less effect in the meat.
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Affiliation(s)
- Stephan A S Alencar
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Charles Kiefer
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Karina M R S Nascimento
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Luiz Henrique Viana
- Universidade Federal de Mato Grosso do Sul, Instituto de Química, Av. Senador Filinto Müller, 1555, 79070-900 Campo Grande, MS, Brazil
| | - Anderson Corassa
- Universidade Federal de Mato Grosso, Campus Universitário de Sinop, Av. Alexandre Ferronato, 1200, 78550-000 Sinop, MT, Brazil
| | - Gabriela P Rodrigues
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Camilla M Silva
- Universidade Federal de Mato Grosso do Sul, Faculdade de Medicina Veterinária e Zootecnia, Av. Senador Filinto Müller, 2443, 79070-900 Campo Grande, MS, Brazil
| | - Leandro F Cavalheiro
- Universidade Federal de Mato Grosso do Sul, Instituto de Química, Av. Senador Filinto Müller, 1555, 79070-900 Campo Grande, MS, Brazil
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Hashemian K, Norouzian MA, Mohammadi-Sangcheshmeh A. Dietary supplemental chromium and niacin influence the growth performance and fat deposition in lambs. ANIMAL PRODUCTION SCIENCE 2020. [DOI: 10.1071/an18717] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Context
Nowadays fat is an unpopular constituent of meat for consumers and therefore, a decrease in fat-tail size is often desirable for producers. Feed additives like chromium (Cr) and niacin (B3) have been reported to improve meat quality in beef and dairy cattle. However, their effect on meat quality and performance of fat-tail breeds of finishing lambs is unknown.
Aim
The aim of this study was to investigate the effect of supplemental chromium (Cr) and niacin (B3) on performance and fat deposition of carcass of finishing lambs.
Methods
Twenty male Zandi lambs (23.7 ± 0.73 kg) were allocated into one of four treatments: (1) control; (2) 300 µg/ kg DM Cr as chromium methionine; (3) 200 mg/kg DM B3 as rumen-protected niacin; and (4) 300 µg/ kg DM Cr as chromium methionine + 200 mg/kg DM B3 as rumen-protected niacin.
Key results
Chromium and B3 supplementation decreased blood glucose, insulin, triglycerides and low-density lipoprotein levels (P < 0.05). Lambs fed diet supplemented with B3 consumed more feed with a higher growth (P < 0.05) compared with other groups. There were no significant differences in feed efficiency, hot carcass weight, and dressing percentage among experimental groups. However, there was a decrease in the subcutaneous, abdominal, tail and total carcass fat in Cr supplemented lambs (P < 0.01) compared with other experimental groups. The expression level of acetyl CoA carboxylase 1 (ACC1) and diglyceride acyltransferase 2 (DGAT2) genes was lower in Cr groups of lambs compared with other groups (P < 0.05).
Conclusions
These results indicated that organic Cr supplementation improved meat quality by reducing fat accumulation, whereas B3 supplementation resulted in higher growth rate and feed intake.
Implications
Results showed that chromium supplementation reduces expression level of acetyl CoA carboxylase 1 and diglyceride acyltransferase 2 genes resulting in lower level of subcutaneous, abdominal, tail and total carcass fat of finishing lambs.
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Biswas A, Sharma D, Tyagi PK, Mandal A. Physio-biochemical, antioxidant and oxidative stability of Turkey meat-fed diet incorporated with different level of organic chromium. Anim Biotechnol 2019; 32:106-112. [PMID: 31516069 DOI: 10.1080/10495398.2019.1661255] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The aim of this study was to evaluate the effects of organic chromium (Cr) on physico-biochemical and oxidative stability of turkey meat. Ninety-six (16th weeks) male turkeys were distributed into 16 groups (4 diet × 4 replicates × 6 birds each). Four dietary treatments (T1, T2, T3 and T4) were formulated with supplementation of 0.0, 250, 500 and 750 µg Cr/kg diets, respectively. Cholesterol and fat contents in meat reduced (p < 0.05) in T4 (750 µg Cr/kg) but no difference was observed in pH and drip loss. No significant effect was recorded on water holding capacity (WHC) and extract release volume (ERV) of fresh meat but the effect (p < 0.05) was observed on WHC and ERV in refrigerated meat. No significant difference was observed in DPPH (1, 1-diphenyl-2-picrylhydrazy) and ABTS (2, 2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid) of fresh breast and thigh meat but effect (p < 0.05) was noticed in refrigerated meat of turkey fed T4. Lipid oxidation (free fatty acids and Thio-barbituric acid reactive substances-TBARS) were improved in fresh as well as refrigerated meat from birds fed diet supplemented with 750 µg Cr/kg (T4). Whereas, peroxide value was improved (p < 0.05) only in refrigerated meat. Thus, it may be concluded that inclusion of Cr at 750 µg/kg diet with basal diet improved in desirable physio-biochemical properties, antioxidant and oxidative stability of male turkey meat under cold chain.
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Affiliation(s)
- Avishek Biswas
- Avian Nutrition and Feed Technology Division, ICAR-Central Avian Research Institute, Izatnagar, India
| | - Divya Sharma
- Avian Nutrition and Feed Technology Division, ICAR-Central Avian Research Institute, Izatnagar, India
| | - Pramod K Tyagi
- Avian Nutrition and Feed Technology Division, ICAR-Central Avian Research Institute, Izatnagar, India
| | - Asitbaran Mandal
- Avian Nutrition and Feed Technology Division, ICAR-Central Avian Research Institute, Izatnagar, India
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Spears JW. Boron, Chromium, Manganese, and Nickel in Agricultural Animal Production. Biol Trace Elem Res 2019; 188:35-44. [PMID: 30259263 DOI: 10.1007/s12011-018-1529-1] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/02/2018] [Accepted: 09/17/2018] [Indexed: 02/06/2023]
Abstract
This paper provides an overview of research that has been conducted with manganese (Mn), chromium (Cr), nickel (Ni), and boron (B) in poultry, swine, and ruminants. Manganese is an essential trace mineral that functions as an enzyme component and enzyme activator. A deficiency of Mn results in a variety of bone abnormalities, and Mn deficiency signs have been observed under practical conditions in poultry and cattle. Chromium can potentiate the action of insulin, but whether Cr is an essential trace mineral is controversial. Insulin sensitivity has been enhanced by Cr in cattle, swine, and broilers. Responses to Cr supplementation have been variable. Production responses to Cr supplementation have been most consistent in animals exposed to various stressors (heat, cold, weaning, etc). The legality of supplementing Cr to animal diets varies among countries, Cr sources, and animal species. A specific biochemical function for Ni and B has not been identified in mammals. Signs of Ni deficiency have been produced experimentally in a number of animal species. Nickel may affect rumen microbial fermentation in ruminants, as Ni is a component of bacterial urease and cofactor F430 in methanogenic bacteria. There is little evidence that dietary Ni limits animal production under practical conditions. Beneficial effects of B supplementation on growth and bone strength have been seen in poultry and swine, but results have been variable.
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Affiliation(s)
- Jerry W Spears
- Department of Animal Science, North Carolina State University, Raleigh, NC, 27695-7621, USA.
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Gebhardt JT, Woodworth JC, Tokach MD, DeRouchey JM, Goodband RD, Loughmiller JA, de Souza ALP, Dritz SS. Influence of chromium propionate dose and feeding regimen on growth performance and carcass composition of pigs housed in a commercial environment . Transl Anim Sci 2018; 3:384-392. [PMID: 32704809 PMCID: PMC7200528 DOI: 10.1093/tas/txy104] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Indexed: 12/01/2022] Open
Abstract
Although chromium (Cr) feeding study results have been variable, our hypothesis was feeding a regimen that changed dosage over time would result in a larger positive response in growth performance and carcass characteristics. In Exp. 1, a total of 1,206 pigs (PIC 337 × 1050, initial BW 28.7 kg) were used with 27 pigs per pen and 9 pens per treatment. Diets were corn–soybean meal-dried distillers grains with solubles based and were fed in a five-phase feeding program. Treatments were arranged as a 2 × 2 + 1 factorial with a control diet containing no added Cr propionate (Kemin Industries Inc., Des Moines, IA), or diets with either 100 or 200 µg/kg added Cr during the grower (dietary phases 1 and 2) and/or finisher (dietary phases 3, 4, and 5) periods. During the grower period, ADG and G:F were similar among pigs fed the control or 100 µg/kg added Cr diets, but decreased in pigs fed 200 µg/kg Cr (quadratic, P ≤ 0.001). During the finisher period, pigs supplemented with 200 µg/kg added Cr had the greatest ADG and G:F (quadratic, P ≤ 0.019). Overall, increasing Cr had no effect on ADG or ADFI; but G:F was greatest (quadratic, P = 0.020) when pigs were fed 100 µg/kg of added Cr throughout. Carcass characteristics were not influenced by Cr dosage or feeding regimen. In Exp. 2, a total of 1,206 pigs (PIC 359 × 1050, initial BW 48.9 kg) were used with 27 pigs per pen and 15 pens per treatment. Diets were corn–soybean meal, dried distillers grains with solubles based and were fed in four phases. There were three dietary treatments: a diet with no added Cr for both grower (dietary phase 1 and 2) and finisher (dietary phase 3 and 4) periods, a diet with 200 µg/kg added Cr during the grower and 100 µg/kg added Cr during the finisher periods, or a diet with 200 µg/kg added Cr for both periods. Addition of 200 µg/kg Cr in both periods marginally increased (P < 0.10) ADG compared with pigs fed no added Cr. There was no evidence (P ≥ 0.523) of added Cr influencing overall ADFI and G:F. Percentage carcass yield was reduced (P = 0.018) when Cr was added at 200 µg/kg for both periods, with no evidence of differences (P ≥ 0.206) in other carcass characteristics. In summary, overall G:F was improved in Exp. 1, and ADG in Exp. 2, by added Cr, but there was no evidence that different feeding regimens will consistently result in improved performance. However, these data are consistent with the literature in that added Cr in growing-finishing pigs diets improves, albeit small, ADG or G:F.
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Affiliation(s)
- Jordan T Gebhardt
- Department of Animal Sciences and Industry, College of Agriculture, Kansas State University, Manhattan, KS
| | - Jason C Woodworth
- Department of Animal Sciences and Industry, College of Agriculture, Kansas State University, Manhattan, KS
| | - Mike D Tokach
- Department of Animal Sciences and Industry, College of Agriculture, Kansas State University, Manhattan, KS
| | - Joel M DeRouchey
- Department of Animal Sciences and Industry, College of Agriculture, Kansas State University, Manhattan, KS
| | - Robert D Goodband
- Department of Animal Sciences and Industry, College of Agriculture, Kansas State University, Manhattan, KS.,Kemin Industries, Des Moines, IA
| | | | | | - Steve S Dritz
- Department of Diagnostic Medicine/Pathobiology, College of Veterinary Medicine, Kansas State University, Manhattan, KS
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Mir NA, Tyagi PK, Biswas AK, Tyagi PK, Mandal AB, Sheikh SA, Deo C, Sharma D, Verma AK. Impact of feeding chromium supplemented flaxseed based diet on fatty acid profile, oxidative stability and other functional properties of broiler chicken meat. Journal of Food Science and Technology 2017; 54:3899-3907. [PMID: 29085132 DOI: 10.1007/s13197-017-2846-7] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/20/2017] [Accepted: 08/31/2017] [Indexed: 11/29/2022]
Abstract
A total of 240 broiler chicken of same hatch with uniform weight were used in a biological experiment with completely randomized design to investigate the effects of incorporating organic chromium (Cr) in flaxseed meal based diet on the fatty acid profile, oxidative stability and functional properties of broiler chicken meat. Five diets were formulated as per the recommendations of BIS (Nutrient requirements for poultry 13: 9863, Bureau of Indian Standards, New Delhi, 1992) in which flaxseed meal was used to replace 10% of soyabean in basal diet and four levels of Cr (0.0, 0.5, 1.0 and 1.5 mg/kg diet) as Cr-picolinate were used. The results revealed that flaxseed feeding significantly increased the percentage of unsaturated fatty acids, including MUFA, PUFA, ω-3, ω-6 fatty acids and ω-3:ω-6 and PUFA:SFA ratios, whereas, significant decline was seen in saturated fatty acids and no effect of Cr was observed on the fatty acid profile of broiler chicken. Flaxseed feeding significantly reduced the cholesterol and fat percentage of meat, whereas, significant progressive reduction was observed with increasing Cr levels. The combination of 10% flaxseed with 1.0 mg Cr/kg diet increased the final pH of broiler meat. The addition of flaxseed significantly reduced water holding capacity, extract release volume and antioxidant potential of broiler meat, whereas, increasing Cr supplementation progressively increased them. Flaxseed feeding significantly increased the drip loss and lipid peroxidation of broiler meat, whereas, Cr supplementation decreased them. It was concluded that inclusion of 10% flaxseed and 1.5 mg Cr/kg diet results in desirable fatty acid profile, oxidative stability and functional properties of broiler chicken meat.
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Affiliation(s)
- Nasir Akbar Mir
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Praveen K Tyagi
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - A K Biswas
- Division of Post-Harvest Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Pramod K Tyagi
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - A B Mandal
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Sajad A Sheikh
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Chandra Deo
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - Divya Sharma
- Division of Avian Nutrition and Feed Technology, Central Avian Research Institute, Izatnagar, Bareilly, Uttar Pradesh 243122 India
| | - A K Verma
- Central Institute for Research on Goats, Makhdoom, Farah, Mathura, Uttar Pradesh 281122 India
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Xu X, Liu L, Long SF, Piao XS, Ward TL, Ji F. Effects of Chromium Methionine Supplementation with Different Sources of Zinc on Growth Performance, Carcass Traits, Meat Quality, Serum Metabolites, Endocrine Parameters, and the Antioxidant Status in Growing-Finishing Pigs. Biol Trace Elem Res 2017; 179:70-78. [PMID: 28108862 DOI: 10.1007/s12011-017-0935-0] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/05/2016] [Accepted: 01/05/2017] [Indexed: 11/25/2022]
Abstract
This experiment was conducted to evaluate the effects of chromium methionine with/without zinc sulfate or zinc amino acid complex on the growth performance, carcass traits, meat quality, serum parameters, endocrine parameters, and antioxidant status of growing-finishing pigs. A total of 180 (32.0 ± 1.7 kg body weight, BW) crossbred pigs (Duroc × Landrace × Yorkshire) were used in a completely randomized design with three dietary treatments and 10 replicates per treatment (five pens of barrows and five pens of gilts with six pigs per replicate). Three treatments were corn-soybean meal-based diets supplemented with 100 mg Zn/kg from zinc sulfate (ZnSO4), 100 mg Zn/kg from ZnSO4 + 0.2 mg Cr/kg from chromium methionine complex (CrMet), or 50 mg Zn/kg from ZnSO4 + 50 mg Zn/kg from zinc amino acid complex (ZnAA) + 0.2 mg Cr/kg from CrMet, respectively. The experiment lasted 105 days, of which was divided into three stages including phase 1 (30 to 50 kg BW), phase 2 (50 to 80 kg BW), and phase 3 (80 to 110 kg BW). Results showed that supplementation with CrMet and ZnAA improved (P < 0.05) the feed conversion of the pigs in phase 2, phase 3, and the overall experiment. Hot carcass weight, dressing percentage, and a longissimus dorsi muscle area were increased (P < 0.05) in pigs fed with diets supplemented with both CrMet and ZnAA compared with pigs fed with diets containing only ZnSO4 (P < 0.05). There was also an increase (P < 0.01) pH24 h in the longissimus dorsi muscle in pigs fed with diets supplemented with CrMet and ZnAA. The concentration of serum glucose in pigs fed with diets containing CrMet and ZnAA was decreased (P < 0.05) compared with that in pigs fed with the diet containing ZnSO4. Supplementation with CrMet and ZnAA increased (P < 0.05) the circulating levels of insulin and decreased (P < 0.05) cortisol. There was an increase (P < 0.05) in total serum antioxidant capacity and Cu/Zn superoxide dismutase activity as well as a decrease (P < 0.05) in serum malondialdehyde concentrations in pigs fed with diets supplemented with CrMet and ZnAA compared with pigs fed with the diet supplemented only with ZnSO4. In conclusion, supplementation of CrMet only or CrMet together with ZnAA improved feed conversion, carcass traits, and meat quality in the growing-finishing pigs.
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Affiliation(s)
- Xiao Xu
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing, 100193, China
| | - Li Liu
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing, 100193, China
| | - Shen-Fei Long
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing, 100193, China
| | - Xiang-Shu Piao
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing, 100193, China.
| | - Terry L Ward
- Zinpro Corporation, 10400 Viking Drive, Suite 240, Eden Prairie, MN, 55344, USA
| | - Fei Ji
- Zinpro (Wuxi) Additives Bio-Technology Co., LTD., No. 1839, Fortune 108 Plaza, South Building, Room 1812, Qixin Road, Minhang, Shanghai, 201101, China
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11
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Soladoye OP, Uttaro B, Zawadski S, Dugan MER, Gariépy C, Aalhus JL, Shand P, Juárez M. Compositional and dimensional factors influencing pork belly firmness. Meat Sci 2017; 129:54-61. [PMID: 28254695 DOI: 10.1016/j.meatsci.2017.02.006] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 02/03/2017] [Accepted: 02/06/2017] [Indexed: 10/20/2022]
Abstract
We explored various dimensional and compositional factors that can influence the perception of pork belly firmness. Bellies from 198 pigs of three different genotypes, two sexes, two slaughter weights and three different diets were recovered and belly firmness was assessed using the belly-flop angle and a 5-point scale subjective measurement. Dimensional and compositional factors were recorded on intact and sheet-ribbed bellies. Subjective belly score was negatively correlated with belly-flop angle (r=-0.89). Regression analysis accounted for 77 and 83% of the variability in subjective belly firmness and belly-flop angle measurement, respectively. Belly length, weight and width influenced both measures of belly firmness, but these effects were more important for the belly-flop angle. After correcting flop angle using belly length, the effect of belly weight disappeared and the effect of other traits was more like those observed for subjective scoring. Hence, undue effect of belly length should be corrected for if this set-up is to be implemented in commercial plants.
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Affiliation(s)
- O P Soladoye
- University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
| | - B Uttaro
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - S Zawadski
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - M E R Dugan
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - C Gariépy
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, Canada
| | - J L Aalhus
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
| | - P Shand
- University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - M Juárez
- Agriculture and Agri-Food Canada, Lacombe, AB T4L 1W1, Canada
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Coble KF, DeRouchey JM, Tokach MD, Dritz SS, Goodband RD, Woodworth JC. Effects of distillers dried grains with solubles and added fat fed immediately before slaughter on growth performance and carcass characteristics of finishing pigs. J Anim Sci 2017; 95:270-278. [PMID: 28177384 DOI: 10.2527/jas.2016.0679] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The addition of dietary fat has been shown to increase HCW and carcass yield in pigs fed low-fiber corn-soy diets; however, data on added fat in high-fiber, low-energy diets is less available. Therefore, the potential for dietary fat to ameliorate the negative effect high-fiber diets have on carcass yield during the last 3 wk before slaughter is of high importance. This experiment was conducted to determine the interactive effects of 30% distillers dried grains with solubles (DDGS) and 5% added fat fed before slaughter on growth performance and carcass characteristics. A total of 1,258 pigs in 2 groups (initially 105.8 ± 0.1 kg BW; group 1 PIC 337 × 1,050; group 2 PIC 327 × 1,050) were used in a 20-d experiment. All pigs were fed a common diet with 30% DDGS until 20 d before slaughter. Then, all pens were weighed and allotted to treatments with 20 replicate pens per treatment. Dietary treatments were arranged in a 2 × 2 factorial with 2 diet types (corn-soybean meal-based with or without 30% DDGS) and added fat (0 or 5%; group 1 = tallow; group 2 = choice white grease). Diets were formulated to a constant standardized ileal digestible Lys:NE ratio. There were no treatment × group interactions for any response criteria. Thus, data for the 2 groups were combined for analysis. Overall, there was a tendency for a diet type × added fat interaction for ADG ( = 0.054), whereas this was significant for G:F ( = 0.008). This was a result of 5% added fat increasing ADG and G:F to a greater magnitude for pigs fed the diet containing 30% DDGS (8.6 and 10.4%, respectively) than for pigs fed the corn-soy diet (2.0 and 2.9%, respectively). Although diet type did not affect final live BW, pigs fed the diet containing DDGS had decreased HCW and carcass yield ( < 0.05). Adding 5% fat did not affect carcass yield. In conclusion, adding 5% fat to finishing pig diets containing 30% DDGS approximately 20 d before slaughter improved ADG and G:F but did not overcome the reduction in carcass yield from feeding DDGS.
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13
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Stephenson EW, Vaughn MA, Burnett DD, Paulk CB, Tokach MD, Dritz SS, DeRouchey JM, Goodband RD, Woodworth JC, Gonzalez JM. Influence of dietary fat source and feeding duration on finishing pig growth performance, carcass composition, and fat quality. J Anim Sci 2016; 94:2851-66. [PMID: 27482672 DOI: 10.2527/jas.2015-9521] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2023] Open
Abstract
A total of 160 finishing pigs (PIC 327 × 1050; initially 45.6 kg) were used in an 84-d experiment to evaluate the effects of dietary fat source and feeding duration on growth performance, carcass characteristics, and carcass fat quality. There were 2 pigs per pen with 8 pens per treatment. The 10 dietary treatments were a corn-soybean meal control diet with no added fat and a 3 × 3 factorial with main effects of fat source (4% tallow, 4% soybean oil, or a blend of 2% tallow and 2% soybean oil) and feeding duration (d 0 to 42, 42 to 84, or 0 to 84). The control corn-soybean meal diet was fed in place of added fat diets when needed for duration treatment purposes. On d 0, 1 pig was identified in each pen and fat biopsy samples of the back, belly, and jowl were collected on d 0, 41, and 81 for fatty acid analysis. At the conclusion of the study, all pigs were harvested, carcass characteristics were determined, and back, belly, and jowl fat samples were collected for analysis. Overall (d 0 to 84), there were no differences among pigs fed the different fat sources for growth and carcass characteristics; however, pigs fed diets with added fat for the entire study had improved ( = 0.036) G:F compared with pigs fed the control diet without added fat. Pigs fed supplemental fat throughout the entire study also had improved ( < 0.05) ADG and G:F as well as heavier d-84 BW ( = 0.006) compared with pigs fed additional fat during only 1 period. Adding fat for the entire study increased ( = 0.032) backfat and tended to reduce ( = 0.079) the fat free lean index compared with pigs fed the control diet without added fat. Added fat also increased ( < 0.05) the iodine value (IV) when compared with pigs fed the control diet. Increasing the feeding duration of soybean oil lowered MUFA and increased PUFA concentrations for all fat depots, whereas these values remained relatively unchanged by the addition of tallow (duration × fat source interactions, < 0.05). Our study failed to show any feeding period × fat source interactions ( < 0.05) in fatty acid composition or IV for jowl fat, whereas this interaction occurred for belly fat and backfat, which would indicate a longer turnover rate for jowl fat. In conclusion, feeding additional fat improved ADG and G:F; however, feeding soybean oil for an increased duration, either alone or in combination with tallow, negatively affected the fatty acid composition and IV of different fat depots.
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14
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Kellner TA, Prusa KJ, Patience JF. The impact of dietary fat withdrawal on carcass iodine value, belly characteristics, and changes in body fat over time. J Anim Sci 2016; 93:247-57. [PMID: 25568373 DOI: 10.2527/jas.2014-7650] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The inclusion of unsaturated fats in pig diets has raised issues related to pork carcass fat quality. The objective of this experiment was to understand how withdrawal from the diet of unsaturated dietary fat before slaughter impacts the composition of jowl fat during the growth cycle and at market. Fifty individually housed pigs (PIC 337 × C22/29; initial BW = 59.3 ± 0.55 kg) were allotted based on sex and initial BW to 10 treatments for an 82-d experiment as follows: 3 dietary fat withdrawal times before slaughter (21, 42, or 63 d) by 3 dietary fat unsaturation loads (DFUL), which includea high intake of unsaturated fatty acids supplied through an inclusion of 5% corn oil (HIGH), a high intake of a mixture of saturated and unsaturated fatty acids supplied through an inclusion of 5% animal-vegetable blend (MED), and a moderate intake of unsaturated fatty acids supplied through an inclusion of 2.5% corn oil (LOW). Pigs were weighed and jowl adipose samples were collected on d 0, 21, 42, and 63 and at harvest on d 82. Data were analyzed using PROC MIXED with treatment and sex as fixed effects. At market (d 82), increasing the withdrawal of dietary fat further away from market increased 18:1 (P = 0.045) and tended to increase 14:0 concentrations (P = 0.054). It also significantly decreased 18:2 (P < 0.001) and tended to decrease 18:3 concentrations (P = 0.081). A HIGH DFUL resulted in the greatest 18:2 concentrations in jowl fat followed by LOW; MED resulted in the lowest 18:2 levels (P < 0.001). Dietary fat withdrawal before market significantly reduced carcass iodine value (IV) measured at d 82 (P = 0.006). In conclusion, elevated 18:2 intake makes lowering carcass IV in the depot fat very difficult and may take as long as 61 d. The withdrawal of unsaturated dietary fat apparently altered the fat depot to be more reflective of fat synthesized de novo, resulting in a more saturated depot fat. Importantly, this alteration of deposited fat composition did not translate into improved belly firmness, depth, weight, or fat color.
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Affiliation(s)
- T A Kellner
- Department of Animal Science, Iowa State University, Ames 50011
| | - K J Prusa
- Department of Food Science and Human Nutrition, Iowa State University, Ames 50011
| | - J F Patience
- Department of Animal Science, Iowa State University, Ames 50011
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15
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Kneeskern SG, Dilger AC, Loerch SC, Shike DW, Felix TL. Effects of chromium supplementation to feedlot steers on growth performance, insulin sensitivity, and carcass characteristics1. J Anim Sci 2016; 94:217-26. [DOI: 10.2527/jas.2015-9517] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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16
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Bučko O, Lehotayová A, Haščík P, Bahelka I, Gábor M, Bobko M, Debrecéni O, Trembecká L. Effect Of Chromium Nicotinate On Oxidative Stability, Chemical Composition And Meat Quality Of Growing-Finishing Pigs. POTRAVINARSTVO 2015. [DOI: 10.5219/521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The effect of different organic sources of Cr on growth, feed efficiency and carcass value is known but there is a lack of information between chromium nicotinate (CrNic) and pork quality. Therefore, purpose of this research was to investigate the effects of CrNic on chemical composition, quality and oxidative stability of pork meat. In the study, pigs of Large White breed (40 pcs) were used. The pigs were divided into two groups, namely the control and the experimental of 20 pcs with equal number of barrows and gilts. The pigs were fed the same diet which consisted of three feed mixtures applied at the different growth phases, from 30 - 45 kg OS-03, 45 - 70 kg OS-04 and 70 - 100 kg OS-05. The pigs were allowed ad libitum access to feed and water. The diet of experimental group was supplemented with 0.75 mg.kg-1 CrNic in the form of chromium-inactivated yeast Saccharomyces cerevisiae. The fattening period in pigs lasted from 30 to 100 kg. The chromium supplementation led to a significantly higher content of chromium in longissimus thoracis muscle (LT) of experimental pigs. In addition, the results showed a statistically significant difference (p ≤0.05) in retention of chromium in the LT, monounsaturated and omega-3 polyunsaturated fatty acids content in experimental group compared with control. Moreover, there was highly significant (p £0.05) difference in essential fatty acids, as well as in oxidative stability in 7 days, among the groups. The highly significant differences were also observed among sexes, namely in total water, protein and intramuscular fat contents, colour CIE b* in both times, and oxidative stability. However, physical-technological parameters (pH, drip loss, shear force and meat colour) were not affected when pigs were fed the supplement. On the whole, the positive effect of chromium nicotinate in most of investigated parameters may be beneficial not only for pork industry but also for consumers.
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17
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Tian YY, Gong LM, Xue JX, Cao J, Zhang LY. Effects of Graded Levels of Chromium Methionine on Performance, Carcass Traits, Meat Quality, Fatty Acid Profiles of Fat, Tissue Chromium Concentrations, and Antioxidant Status in Growing-Finishing Pigs. Biol Trace Elem Res 2015; 168:110-21. [PMID: 25947934 DOI: 10.1007/s12011-015-0352-1] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 03/18/2015] [Accepted: 04/21/2015] [Indexed: 11/29/2022]
Abstract
A 97-day feeding trial was conducted to investigate the effects of dietary chromium methionine (CrMet) on performance, carcass traits, meat quality, fatty acid profiles of fat, tissue chromium concentrations, and antioxidant status in growing-finishing pigs. A total of 180 crossbred pigs with a mean initial body weight (BW) 30.18 ± 0.28 kg were allotted to 5 treatments with 6 replicates per treatment and 6 pigs per pen in a randomized complete block design based on BW and sex. Treatments were added with 0 (control), 100, 200, 400, and 800 μg/kg chromium as CrMet. Blood samples were obtained from the anterior vena cava on days 97. Carcass characteristics, pork quality, and tissue chromium concentration data were collected from one pig per pen. The results indicated that supplemental CrMet did not significantly affect growth performance, carcass traits, or meat amino acid profiles. Chromium at 100, 400, and 800 μg/kg decreased drip loss but increased shear force (P < 0.05). Pigs fed 100 or 400 μg/kg had a higher 24-h pH than the control (P < 0.05). While meat color, muscle moisture, crude protein, or crude fat were not affected by CrMet. Supplemental 800 μg/kg chromium reduced C18:0 levels in belly fat (P < 0.05), and chromium supplementation increased cis-9, trans 11-conjugated linoleic acid levels linearly (P < 0.05). Dietary CrMet supplementation increased serum, kidney, and muscle chromium contents (P < 0.05) but did not affect liver chromium contents. Besides, tissue chromium concentrations were increased linearly with increased chromium dosage (P < 0.05). Chromium at 400 μg/kg increased serum glutathione peroxidase activities (P < 0.05), and chromium at 800 μg/kg decreased serum total antioxidant capacity levels (P < 0.05). Nevertheless, liver and kidney antioxidant status were not significantly affected by CrMet. These results indicated that dietary supplementation CrMet did not significantly influence growth and carcass traits, but improved meat quality at the expense of tenderness. Therefore, the long-term exposure to 800 μg/kg chromium affected fatty acid compositions and reduced serum antioxidant capacity.
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Affiliation(s)
- Yao-Yao Tian
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing, 100193, China
| | - Li-Min Gong
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing, 100193, China
| | - Jian-Xiang Xue
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing, 100193, China
| | - Jun Cao
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing, 100193, China
| | - Li-Ying Zhang
- State Key Laboratory of Animal Nutrition, Ministry of Agriculture Feed Industry Centre, China Agricultural University, Beijing, 100193, China.
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18
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Soladoye PO, Shand PJ, Aalhus JL, Gariépy C, Juárez M. Review: Pork belly quality, bacon properties and recent consumer trends. CANADIAN JOURNAL OF ANIMAL SCIENCE 2015. [DOI: 10.4141/cjas-2014-121] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Soladoye, P. O., Shand, P. J., Aalhus, J. L., Gariépy, C. and Juárez, M. 2015. Review: Pork belly quality, bacon properties and recent consumer trends. Can. J. Anim. Sci. 95: 325–340. Several factors can affect pork belly quality and, subsequently, bacon quality. Going by the recent trends in the bacon market and bearing in mind the more choosy nature of the consuming populace, it is imperative to consider the factors that can affect or improve bacon quality, thereby sustaining the current market surge. In as much as both genetic and environmental factors have been identified as largely affecting muscle food quality, nutritional interventions also seem to be a very viable tool to improve the quality of meat and its products. Processing and storage methods can also affect bacon quality, including microbial quality, physicochemical attributes and palatability. Both objective and subjective measures have been explored in assessing belly quality, most of which use belly softness and fatty acid profile as yardsticks, whereas bacon quality has been widely assessed only subjectively in terms of fat quality and slice integrity. Although consumers’ and producers’ quality perceptions seem to be in conflict, it is the responsibility of all stakeholders in the bacon industries to come together in ensuring a balanced approach to satisfy both parties along the production chain.
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Affiliation(s)
- P. O. Soladoye
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 5A8
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
| | - P. J. Shand
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada S7N 5A8
| | - J. L. Aalhus
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
| | - C. Gariépy
- Agriculture and Agri-Food Canada, Saint-Hyacinthe, Québec, Canada J2S 8E3
| | - M. Juárez
- Agriculture and Agri-Food Canada, Lacombe Research Centre, Lacombe, Alberta, Canada T4L 1W1
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Hung AT, Leury BJ, Sabin MA, Lien TF, Dunshea FR. Dietary chromium picolinate of varying particle size improves carcass characteristics and insulin sensitivity in finishing pigs fed low- and high-fat diets. ANIMAL PRODUCTION SCIENCE 2015. [DOI: 10.1071/an12255] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
The aim of the present study was to evaluate the effect of the different-sized particles of chromium (Cr) picolinate (CrPic) and dietary fat on growth performance, carcass traits and insulin sensitivity of finishing pigs. Ninety-six Large White × Landrace gilts were stratified on bodyweight, housed in pens of three pigs and then, on a pen basis, randomly allocated to eight treatment groups in a 2 × 4 factorial design for 6 weeks. The respective factors were dietary fat (2.2% or 5.7%) and dietary CrPic (0 mg/kg, 400 mg/kgnormal-size CrPic, 400 mg/kg 1-μm CrPic (μCrPic), or 400 mg/kg 100-nm CrPic (nCrPic)). Over the first 21 days, average daily gain (ADG) was increased by dietary CrPic (0.94 vs 1.01 kg/day, P = 0.021), although there was no difference (P = 0.17) between the CrPic particle sizes. High dietary fat also increased ADG over this period (0.96 vs 1.03 kg/day, P = 0.013). However, the responses to both dietary CrPic and fat diminished over time and so there was no effect of CrPic (P = 0.35) or fat (P = 0.93) on ADG over the full 42 days. Dietary CrPic increased carcass weight and muscle depth and decreased P2 backfat. Furthermore, dietary Cr decreased plasma insulin (7.66 vs 5.09 mU/L, P = 0.018) and the homeostatic model assessment (1.25 vs 0.82, P = 0.009), indicating an improvement in insulin sensitivity. In conclusion, dietary Cr can increase ADG and improve carcass traits and insulin sensitivity in lean pigs. There were few differences among particle sizes, possibly because the response to dietary CrPic may already be maximised at 400 mg/kg.
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Davis JM, Urriola PE, Shurson GC, Baidoo SK, Johnston LJ. Effects of adding supplemental tallow to diets containing 30% distillers dried grains with solubles on growth performance, carcass characteristics, and pork fat quality in growing-finishing pigs. J Anim Sci 2015; 93:266-77. [PMID: 25568375 DOI: 10.2527/jas.2014-7895] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Crossbred pigs (n = 315) were blocked by initial BW (6.8 ± 1.1 kg) and randomly assigned to 1 of 4 dietary treatments to evaluate the effects of dietary inclusion of tallow and corn distillers dried grains with solubles (DDGS) on pig growth, carcass traits, and pork fat quality. Diets consisted of a corn-soybean meal control diet (CON) and another 3 corn-soybean meal diets containing 5% tallow (T), 30% DDGS (D), or 5% tallow plus 30% DDGS (TD) in a 2 × 2 factorial arrangement of treatments. Diets were formulated to contain similar levels of available P and standardized ileal digestible Lys:ME among treatments. Pigs were housed in 40 pens, with 7 to 8 pigs per pen, to provide 10 replicates per treatment. Overall ADG did not differ among treatments. Compared with CON (2.76 kg/d) and T (2.59 kg/d), feeding 30% DDGS reduced the ADFI (interaction, P > 0.05) of pigs when fed with 5% tallow (2.45 kg/d for TD) but not when fed alone (2.76 kg/d for D). There was no effect of DDGS on overall G:F, but pigs fed diets with tallow had greater (P < 0.01) G:F (0.4) than pigs fed no tallow (0.37). Feeding tallow increased (P < 0.01) HCW, carcass yield, and backfat depth of pigs independent of DDGS. Feeding DDGS reduced (P < 0.01) belly firmness, as measured by belly flop angle, independent of tallow (D = 71.8° and TD = 57.7° vs. CON = 134.0° and T = 113.4°) and tallow also tended to reduce belly firmness (P < 0.10). Feeding DDGS and tallow reduced the concentration of SFA in belly fat, while the concentration of MUFA were increased (P < 0.01) by feeding tallow but not DDGS. Conversely, feeding DDGS increased (P < 0.01) the concentration of PUFA in belly fat but there was no effect of tallow. An interaction (P = 0.03) between DDGS and tallow for iodine value (IV) of belly fat was observed, in which addition of tallow or DDGS increased the IV of belly fat (64.22 for T and 71.22 for D vs. 59.01 for CON) but addition of both reduced IV (67.88 for TD). The IV of belly fat and backfat were correlated (P < 0.01) with the IV product of the diet fed in phase 3 (r = 0.49 and r = 0.81, respectively). In conclusion, adding 5% tallow to 30% DDGS diets improved G:F and carcass yield while reducing the IV of belly fat. However, pork fat firmness as measured by belly flop angle was not improved.
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Affiliation(s)
- J M Davis
- Department of Animal Science, University of Minnesota, St. Paul 55018
| | - P E Urriola
- Department of Animal Science, University of Minnesota, St. Paul 55018
| | - G C Shurson
- Department of Animal Science, University of Minnesota, St. Paul 55018
| | - S K Baidoo
- Southern Research and Outreach Center, University of Minnesota, Waseca 56093
| | - L J Johnston
- West Central Research and Outreach Center, University of Minnesota, Morris 56267
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Kellner TA, Prusa KJ, Patience JF. Impact of dietary fat source and concentration and daily fatty acid intake on the composition of carcass fat and iodine value sampled in three regions of the pork carcass. J Anim Sci 2014; 92:5485-95. [PMID: 25367509 DOI: 10.2527/jas.2014-7567] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
The increased inclusion of unsaturated fats in pig diets has raised issues related to pork carcass fat quality. The objective of this experiment was to more precisely measure how differing levels of daily fatty acid intake alters the fatty acid composition in 3 different fat depots. A total of 42 gilts and 21 barrows (PIC 337×C22/29) with an average initial weight of 77.80±0.38 kg were allotted randomly based on sex and BW to 7 treatments: 3 and 6% of each of tallow (TAL; iodine value [IV]=41.9), choice white grease (CWG; IV=66.5), or corn oil (CO; IV=123.1) and a control (CNTR) corn-soybean meal-based diet with no added fat. Pigs were individually housed to allow accurate measurement of individual feed intake, in particular, daily dietary fatty acid and energy intake. Fat samples were collected from the jowl, belly, and loin at slaughter. Diet and carcass fat samples were analyzed for IV. Belly weights were recorded at slaughter along with a subjective belly firmness score (1=firmest to 3=least firm). Carcass lipid IV was increased (P<0.001) by increasing the degree of unsaturation of the dietary fat source (66.8, 70.3, and 76.3 for TAL, CWG, and CO, respectively). Carcass lipid IV for TAL and CWG was not affected (P>0.05) by inclusion levels; however, carcass lipid IV was greater (P<0.001) in pigs fed 6 than 3% CO (80.0 vs. 72.6), and carcasses of gilts had greater IV (P<0.001) than carcasses of barrows (71.5 vs. 69.1). Increasing the level of TAL and CO but not CWG from 3 to 6% decreased the apparent total tract digestibility of GE, resulting in a source×level interaction (P<0.05). Dietary fat source had no effect (P≥0.66) on apparent total tract digestibility of either DM or GE, but feeding 6% dietary fat increased G:F (P=0.006) over pigs fed 3% fat (0.358 vs. 0.337). Of all the fatty acids measured, only linoleic acid intake presented a reasonable coefficient of determination (R2=0.61). Overall, IV product (IVP) was approximately equal to linoleic acid intake as a predictor of carcass IV (R2=0.93 vs. R2=0.94). When inclusion of dietary fat and PUFA intake increased, IVP placed more emphasis on the dietary fat inclusion level rather than the dietary fat composition. Linoleic acid intake corrected the overemphasis placed on dietary fat inclusion by IVP. To conclude, linoleic acid intake showed a strong relationship with carcass IV and can be used as a predictor.
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Affiliation(s)
- T A Kellner
- Department of Animal Science, Iowa State University, Ames 50011
| | - K J Prusa
- Department of Food Science and Human Nutrition, Iowa State University, Ames 50011
| | - J F Patience
- Department of Animal Science, Iowa State University, Ames 50011
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Li YS, Zhu NH, Niu PP, Shi FX, Hughes CL, Tian GX, Huang RH. Effects of Dietary Chromium Methionine on Growth Performance, Carcass Composition, Meat Colour and Expression of the Colour-related Gene Myoglobin of Growing-finishing Pigs. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:1021-9. [PMID: 25049881 PMCID: PMC4093490 DOI: 10.5713/ajas.2013.13012] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 01/05/2013] [Revised: 03/27/2013] [Accepted: 03/06/2013] [Indexed: 11/27/2022]
Abstract
To investigate the effect of dietary chromium (Cr) as Cr methionine (CrMet) on growth performance, carcass traits, pork quality, meat colour and expression of meat colour-related genes in growing-finishing pigs, 189 crossbred Duroc×(Landrace×Yorkshire) growing-finishing pigs (male, castrated, average initial BW 74.58±1.52 kg) were selected and randomly allocated into four groups. Dietary treatments per kg of feed were as follows: 0 (CT), 0.3 mg/kg (T1), 0.6 mg/kg (T2) and 0.9 mg/kg (T3) Cr (in the form of CrMet; as-fed basis), and each treatment was replicated five times with 8 to 10 pigs per replicate pen. During the 28 d of the experiment, both the ADG and the ADFI increased linearly (p<0.05) as the level of dietary Cr increased. The F/G ratio decreased linearly (p<0.05). As dietary Cr increased, loin muscle areas (linear, p = 0.013) and average backfat thickness (linear, p = 0.072) decreased. Shear force (linear, p = 0.070) and Commission Internationale de I’Éclairage (CIE) redness (quadratic, p = 0.028) were increased. In addition, CIE Lightness (quadratic, p = 0.053) were decreased as dietary Cr increased. As dietary Cr increased, total myglobin (Mb) content (quadratic, p = 0.015) and the mb mRNA levels (quadratic, p = 0.046) in longissimus muscles of pigs were up-regulated. In conclusion, supplementation of dietary Cr improved growth and meat colour, but increased shear force and decreased IMF reduced palatability of longissimus muscles. Moreover, the increasing total Mb content and mb mRNA levels indicated that CrMet dietary supplementation may improve meat colour via up-regulating expression of the mb gene.
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Affiliation(s)
- Y S Li
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - N H Zhu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - P P Niu
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - F X Shi
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - C L Hughes
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - G X Tian
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
| | - R H Huang
- College of Animal Science and Technology, Nanjing Agricultural University, Nanjing, 210095, China
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23
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Najafpanah MJ, Sadeghi M, Zali A, Moradi-shahrebabak H, Mousapour H. Chromium downregulates the expression of Acetyl CoA Carboxylase 1 gene in lipogenic tissues of domestic goats: a potential strategy for meat quality improvement. Gene 2014; 543:253-8. [DOI: 10.1016/j.gene.2014.04.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2014] [Revised: 03/31/2014] [Accepted: 04/02/2014] [Indexed: 11/29/2022]
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24
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Wang M, Wang C, Du Y, Li H, Tao W, Ye S, He Y, Chen S. Effects of chromium-loaded chitosan nanoparticles on growth, carcass characteristics, pork quality, and lipid metabolism in finishing pigs. Livest Sci 2014. [DOI: 10.1016/j.livsci.2013.12.029] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Ma W, Gu Y, Lu J, Yuan L, Zhao R. Effects of chromium propionate on egg production, egg quality, plasma biochemical parameters, and egg chromium deposition in late-phase laying hens. Biol Trace Elem Res 2014; 157:113-9. [PMID: 24338491 DOI: 10.1007/s12011-013-9875-5] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Accepted: 12/04/2013] [Indexed: 11/24/2022]
Abstract
This study was conducted to investigate the effects of chromium propionate on egg production, egg quality, plasma biochemical parameters and egg chromium deposition in late-phase laying hens. Four hundred thirty-two 60-weeks old laying hens were divided into four groups of 108 birds per group according to egg production. The dietary treatments consisted of the basal diet adding with 0, 200, 400, and 600 μg/kg chromium as chromium propionate. All laying hens were given feed and water ad libitum for 8 weeks. The addition of 400 μg/kg Cr as chromium propionate increased egg production (P < 0.01) during the later 4 weeks, but decreased albumen height, yolk color score, and Haugh unit of eggs. Six hundred micrograms per kilogram Cr as chromium propionate supplementation improved shell thickness (P < 0.05). 200 μg/kg Cr as chromium propionate supplementation decreased the uric acid concentration by 31 % (P < 0.05). However, supplemental Cr did not affect the egg chromium deposition of hens (P > 0.05). These data indicated that feeding of late-phase laying hens with chromium propionate could improve egg production, increase eggshell thickness, but do not result in abnormal levels of chromium deposition in eggs.
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Affiliation(s)
- Wenqiang Ma
- Key Laboratory of Animal Physiology and Biochemistry, Ministry of Agriculture, Nanjing Agricultural University, Nanjing, 210095, China
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26
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Browne NA, Apple JK, Bass BE, Maxwell CV, Yancey JWS, Johnson TM, Galloway DL. Alternating dietary fat sources for growing-finishing pigs fed dried distillers grains with solubles: I. Growth performance, pork carcass characteristics, and fatty acid composition of subcutaneous fat depots1. J Anim Sci 2013; 91:1493-508. [DOI: 10.2527/jas.2012-5528] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- N. A. Browne
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - J. K. Apple
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - B. E. Bass
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - C. V. Maxwell
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - J. W. S. Yancey
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - T. M. Johnson
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - D. L. Galloway
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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27
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Browne NA, Apple JK, Maxwell CV, Yancey JW, Johnson TM, Galloway DL, Bass BE. Alternating dietary fat sources for growing-finishing pigs fed dried distillers grains with solubles: II. Fresh belly and bacon quality characteristics1. J Anim Sci 2013; 91:1509-21. [DOI: 10.2527/jas.2012-5529] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- N. A. Browne
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - J. K. Apple
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - C. V. Maxwell
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - J. W. Yancey
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - T. M. Johnson
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - D. L. Galloway
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
| | - B. E. Bass
- Department of Animal Science, University of Arkansas Division of Agriculture, Fayetteville 72701
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28
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Estrada-Angulo A, Valdés YS, Carrillo-Muro O, Castro-Perez BI, Barreras A, López-Soto MA, Plascencia A, Dávila-Ramos H, Rios FG, Zinn RA. Effects of feeding different levels of chromium-enriched live yeast in hairy lambs fed a corn-based diet: effects on growth performance, dietary energetics, carcass traits and visceral organ mass. ANIMAL PRODUCTION SCIENCE 2013. [DOI: 10.1071/an12192] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Forty Pelibuey × Kathdin lambs (35.5 ± 0.4 kg) were used in a 56-day feeding experiment to assess the effects of feeding different levels of chromium-enriched live yeast (Cr-YC) on growth performance, dietary energetics, carcass traits and visceral organ mass. The Cr-YC source contained 5.5 × 109 colony forming units (CFU) and 0.40 mg of Cr per gram. Treatments consisted of a dry rolled corn-based finishing diet supplemented with 0, 1, 2 or 3 g Cr-YC/lamb.day. Total daily dosages were: 5.5 × 109 CFU and 0.4 mg; 1.1 × 1010 CFU and 0.8 mg Cr, and 1.65 × 1010 CFU and 1.2 mg Cr for supplementation levels of 1, 2 or 3 g Cr-YC/lamb.day, respectively. There were no treatments effects on dry matter intake. As the level of Cr-YC supplementation increased, average daily gain, gain to feed and dietary net energy were linearly increased, and observed/expected dry matter intake was linearly decreased. Chromium-enriched live yeast supplementation increased empty bodyweight (EBW), gastrointestinal fill and full viscera weight, but did not influence organ weights as a proportion of EBW (g/kg EBW). Cr-YC level did not affect carcass length, backfat thickness, kidney, pelvic and heart fat or body wall thickness, but increased hot carcass weight and longissimus muscle area. In general, treatment effects on percentage yield of wholesale cuts (tissue weight as a percentage of cold carcass weight) were small. However, Cr-YC decreased percentage flank. Chromium-enriched yeast supplementation enhances growth rate, longissimus muscle area, and dietary energetic efficiency in finishing feedlot lambs.
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Apple JK, Sawyer JT, Maxwell CV, Yancey JWS, Frank JW, Woodworth JC, Musser RE. Effects of L-carnitine supplementation on quality characteristics of fresh pork bellies from pigs fed 3 levels of corn oil1. J Anim Sci 2011; 89:2878-91. [DOI: 10.2527/jas.2011-3933] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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30
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Sales J, Jancík F. Effects of dietary chromium supplementation on performance, carcass characteristics, and meat quality of growing-finishing swine: a meta-analysis. J Anim Sci 2011; 89:4054-67. [PMID: 21788425 DOI: 10.2527/jas.2010-3495] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023] Open
Abstract
Dietary Cr supplementation has potential to decrease fat and increase lean in carcasses of growing-finishing swine. However, effects of Cr supplementation on performance and economically important carcass and meat quality characteristics varied considerably among studies. Therefore, a meta-analysis was designed to quantitatively describe effects obtained in several independent studies. To accommodate differences in methodology among studies, standardized effect sizes (Hedges's g) were calculated for results from 31 studies, in which Cr was supplemented as complexes of Cr Met chelate, Cr nanocomposite, Cr nicotinate, Cr propionate, Cr tripicolinate, or Cr yeast in diets for growing-finishing swine. Summary statistics were calculated by frequentist fixed and random effects, and hierarchical Bayesian models. With characteristics related to carcass quality, observed heterogeneity (P < 0.10) could not adequately be explained in a meta-regression by differences in initial BW and amount of Cr supplemented. Random effects and Bayesian models to summarize effect sizes for these characteristics showed similar results. According to random effects models, dietary Cr supplementation decreased (P < 0.05) 10th-rib fat thickness (mean effect size = -0.479; 95% confidence intervals = -0.680 to -0.279; 24 studies; 59 comparisons), whereas percentage carcass lean (mean effect size = 0.614; 95% confidence intervals = 0.366 to 0.863; 22 studies; 52 comparisons) and LM area (mean effect size = 0.571; 95% confidence intervals = 0.364 to 0.778; 29 studies; 72 comparisons) increased. Average daily gain and G:F, which did not present heterogeneity, were improved by Cr supplementation, whereas no effects were detected in characteristics (CIE color, drip loss, cook loss, shear force) related to meat quality. Some publication, or other small-study bias, was evident in results on growth and feed efficiency. However, directions of mean effect sizes were not changed by application of the trim-and-fill method to correct for bias.
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Affiliation(s)
- J Sales
- Department of Nutrition and Feeding of Farm Animals, Institute of Animal Science, Prague, Czech Republic.
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31
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Compositional and instrumental firmness variations within fresh pork bellies. Meat Sci 2011; 88:472-80. [DOI: 10.1016/j.meatsci.2011.01.029] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2010] [Revised: 01/25/2011] [Accepted: 01/27/2011] [Indexed: 11/18/2022]
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