Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs
Document title: Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs
Journal: Brazilian archives of biology and technology
Database: PERIÓDICA
System number: 000388246
ISSN: 1516-8913
Authors: 1
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Institutions: 1Colegio de Postgraduados, Programa de Ganadería, Montecillo, Estado de México. México
2Instituto Nacional de Ciencias Médicas y Nutrición Salvador Zubirán, Departamento de Nutrición Animal, México, Distrito Federal. México
Year:
Season: Sep-Oct
Volumen: 57
Number: 5
Pages: 742-754
Country: Brasil
Language: Inglés
Document type: Nota breve o noticia
Approach: Experimental
English abstract To analyze the effect of conjugated linoleic acid (CLA) on the meat of pigs (0,1%) and three crude protein (CP) levels (nursery: 20.5, 16.0, 14.5%; growing: 16, 14.5, 11.5%; and finishing: 14.0, 12.5, 11% CP), studies were conducted with 36 hybrid (Yorkshire×Landrace×Duroc) barrows (17.3-83.5 kg), which were individually penned and allotted in a completely randomized design in a factorial (2×3) arrangement for 84 d. The analysis by phases indicated that CP level affected some variables. Average daily gain, average daily feed intake, fat free lean gain, backfat thickness, longissimus muscle area and final body weight were reduced (P≤0.05) feeding the lowest CP diet in nursery and growing pigs. Plasma urea nitrogen concentration was also lower (P≤0.05) in the growing and finishing phases when fed the lowest CP level. The global analysis showed that all the analyzed variables (except feed gain ratio, lean meat percentage and plasma urea nitrogen concentration) were reduced (P≤0.05) in the pigs fed low-protein diets; plasma urea nitrogen concentration tended to be lower (P=0.07) when CP was reduced. The fatty acid profile of the meat (semimembranosus and longissimus muscles) indicated that CLA addition increased CLA isomers and total saturated fatty acids, and reduced the total monounsaturated fatty acids (P≤0.05). α-Linolenic acid was lowered in longissimus muscle of pigs fed LPD (P=0.08). These results indicated that reducing the crude protein concentration in the diet of fattening pigs from 20.5 to 16.0% in nursery phase; from 16.0 to 14.5% in growing stage; and from 14.0 to 12.5% in finishing pigs, did not negatively affect the growth performance, nor carcass characteristics. The results also showed that the addition of CLA did not improve pig response and the concentration of unsaturated fatty acids and total lipids altered the feeding LPD
Disciplines: Medicina veterinaria y zootecnia,
Química
Keyword: Nutrición animal,
Porcinos,
Química de alimentos,
Dietas hipoproteicas,
Cerdos,
Crecimiento,
Desempeño,
Rendimiento de canal,
Carne,
Perfil de ácidos grasos
Keyword: Veterinary medicine and animal husbandry,
Chemistry,
Animal nutrition,
Swine,
Food chemistry,
Low protein diets,
Pigs,
Growth,
Performance,
Carcass yield,
Meat,
Fatty acid profile
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