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Non-ruminant • R. Bras. Zootec. 50 • 2021 • https://doi.org/10.37496/rbz5020210141 copy

Dietary chromium yeast supplementation length in diets for growing-finishing pigs

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT

This study aimed to evaluate different periods of chromium yeast (CrY) supplementation on growth performance and quantitative carcass characteristics of growing-finishing pigs. We used eighty barrows (Duroc/Pietran × Large White/Landrace) with an initial body weight of 24.5±2.4 kg. A completely randomized block design was used within four periods of dietary CrY supplementation (control diet: CrY-free, from 25 to 110 kg; Cr25-110 kg: diet with 0.4 mg kg⁻¹ of CrY, from 25 to 110 kg; Cr50-110 kg: diet with 0.4 mg kg⁻¹ of CrY, from 50 to 110 kg; and Cr70-110 kg: diet with 0.4 mg kg⁻¹ of CrY, from 70 to 110 kg), with ten replicates and two animals each. The CrY supplementation did not affect (P>0.05) either the grow performance or the carcass characteristics evaluated. The dietary supplementation of 0.4 mg kg⁻¹ of CrY for growing-finishing pigs (25 to 110 kg) does not alter the performance neither the quantitative carcass characteristics.

Keywords:
additives; carcass modifier; mineral; swine

Item		Experimental phase
Item		25 to 50 kg	50 to 70 kg	70 to 110 kg
Ingredient (%)
	Corn, 7.88%	73.087	75.691	78.084
	Soybean meal, 46.5%	23.410	21.430	19.300
	Soybean oil	0.367	0.090	0.000
	Dicalcium phosphate	1.181	0.953	0.869
	Limestone	0.709	0.648	0.608
	Mineral + vitamin premix¹ 1 Content per kg of product: iron, 40 g; copper, 4 g; cobalt, 0.08 g; manganese, 12 g; zinc, 40 g; iodine, 0.4 g; selenium, 0.12 g; excipiente q.s.p., 400 g; vitamin A, 2,400,000 IU; vitamin D3, 400,000 IU; vitamin E, 4,800 IU; vitamin B1, 0.2 g; vitamin B2, 1.04 g; vitamin B6, 0.28 g; pantothenic acid, 4 g; vitamin K3, 0.6 g; nicotine acid, 8.8 g; vitamin B12, 0.006 g; folic acid, 0.08 g; biotin, 0.02 g; choline, 40 g; excipiente q.s.p., 400 g.	0.400	0.400	0.000
	Mineral + vitamin premix² 2 Content per kg of product: iron, 10 g; copper, 1.5 g; manganese, 5 g; zinc, 12.5 g; iodine, 0.1 g; selenium, 0.03 g; vitamin A, 650,000 IU; vitamin D3, 160,000 IU; vitamin E, 3,000 IU, vitamin B1, 0.22 g; vitamin B2, 0.55 g; vitamin B6, 0.2 g; pantothenic acid, 0.92 g; vitamin K3, 0.3 g; niacin, 2 g; vitamin B12, 2 g; folic acid, 0.05 g, biotin, 0.003 g; choline, 15 g.	0.000	0.000	0.400
	Salt	0.405	0.379	0.354
	L-Lysine HCl	0.279	0.272	0.256
	DL-Methionine	0.074	0.059	0.048
	L-Threonine	0.063	0.056	0.053
	Chromium yeast³ 3 Comercial product containing 1,600 mg kg−1 of chromium yeast. or inert⁴ 4 Kaolin.	0.025	0.025	0.025
Calculated diet composition (%)⁵ 5 Values were calculated based on the nutritional composition of raw ingredients following the composition proposed by Rostagno et al. (2011).
	Crude protein	16.68	15.97	15.16
	Metabolizable energy (kcal kg⁻¹)	3,230	3,230	3,230
	Digestible lysine	0.943	0.891	0.829
	Digestible met+cys	0.556	0.526	0.497
	Digestible threonine	0.613	0.579	0.555
	Digestible thriptophan	0.170	0.160	0.149
	Digestible valine	0.651	0.615	0.572
	Digestible arginine	0.387	0.365	0.265
	Digestible histidine	0.311	0.294	0.274
	Digestible leucine	0.943	0.891	0.829
	Digestible phe+tir	0.943	0.891	0.829
	Calcium	0.635	0.552	0.512
	Available phosphorus	0.314	0.269	0.250
	Sodium	0.180	0.170	0.160

Item	Experimental phases
Item	25 to 50 kg	50 to 70 kg	70 to 110 kg
AT (°C)	27.7±2.0	27.2±2.1	27.0±2.9
RH (%)	75.0±12.0	78.0±9.0	73.3±10.6
BGT (°C)	28.1±2.1	27.6±2.1	27.4±2.9
BGHI	72.2±1.9	77.5±2.4	77.0±3.6

Variable		Period of chromium yeast supplementation¹ 1 Control: diet without chromium yeast supplementation; Cr25-110: diet supplemented with 0.4 mg kg−1 of chromium yeast, from 25 to 110 kg; Cr50-110: diet supplemented with 0.4 mg kg−1 of chromium yeast, from 50 to 110 kg; Cr70-110: diet supplemented with 0.4 mg kg−1 of chromium yeast, from 70 to 110 kg.				CV (%)	P-value
Variable		Control	Cr25-110	Cr50-110	Cr70-110	CV (%)	P-value
IBW (kg)		25.34	24.28	24.30	24.16	–	–
BW 50 (kg)		47.65	47.28	44.36	45.26	5.64	0.144
BW 70 (kg)		72.60	73.78	70.08	71.74	4.95	0.344
FBW (kg)		112.56	111.60	110.37	110.19	4.23	0.385
25 to 50 kg
	ADFI (kg)	1.617	1.638	1.437	1.458	10.01	0.094
	CP intake (g day⁻¹)	269.9	273.4	239.7	243.1	11.77	0.165
	SID Lys intake (g day⁻¹)	15.26	15.46	13.55	13.74	11.77	0.165
	ME intake (kcal day⁻¹)	5,225	5,295	4,641	4,707	11.77	0.165
	ADG (kg)	0.698	0.718	0.625	0.668	10.85	0.197
	F:G	2.340	2.285	2.295	2.166	5.35	0.172
50 to 70 kg
	ADFI (kg)	2.842	2.990	2.907	3.008	15.88	0.638
	CP intake (g day⁻¹)	454.1	477.2	464.2	528.3	16.18	0.441
	SID Lys intake (g day⁻¹)	25.34	26.62	25.90	29.47	16.18	0.441
	ME intake (kcal day⁻¹)	9,185	9,651	9,389	10,681	16.18	0.441
	ADG (kg)	1.040	1.105	1.073	1.104	6.36	0.557
	F:G	2.742	2.705	2.698	2.992	13.45	0.511
70 to 110 kg
	ADFI (kg)	3.472	3.338	3.487	3.498	6.56	0.574
	CP intake (g day⁻¹)	526.2	506.2	529.0	530.0	7.52	0.621
	SID Lys intake (g day⁻¹)	28.77	27.68	28.93	28.98	7.52	0.621
	ME intake (kcal day⁻¹)	11,211	10,785	11,270	11,291	7.52	0.621
	ADG (kg)	1.050	0.997	1.060	0.984	8.42	0.875
	F:G	3.310	3.385	3.330	3.560	8.05	0.443
25 to 110 kg
	ADFI (kg)	2.680	2.671	2.642	2.755	6.42	0.632
	CP intake (g day⁻¹)	420.5	419.5	414.0	431.9	7.42	0.824
	SID Lys intake (g day⁻¹)	23.29	23.25	22.92	23.92	7.46	0.818
	ME intake (kcal day⁻¹)	8,656	8,626	8,533	8,895	7.34	0.838
	ADG (kg)	0.928	0.929	0.916	0.915	4.61	0.572
	F:G	2.895	2.876	2.891	3.007	5.01	0.147

Variable	Period of chromium yeast supplementation¹ 1 Control: diet without chromium yeast supplementation; Cr25-110: diet supplemented with 0.4 mg kg−1 of chromium yeast, from 25 to 110 kg; Cr50-110: diet supplemented with 0.4 mg kg−1 of chromium yeast, from 50 to 110 kg; Cr70-110: diet supplemented with 0.4 mg kg−1 of chromium yeast, from 70 to 110 kg.				CV (%)	P-value
Variable	Control	Cr25-110	Cr50-110	Cr70-110	CV (%)	P-value
Hot carcass weight (kg)	82.12	81.97	82.27	80.00	3.90	0.632
Carcass length (cm)	101.42	103.05	101.00	102.26	3.62	0.847
Backfat thickness (mm)	12.80	13.30	11.88	14.61	24.04	0.672
Loin depth (mm)	63.06	68.58	71.18	67.57	6.51	0.071
Predicted lean meat (%)	58.88	59.15	60.23	58.28	3.32	0.499
Predicted lean meat (kg)	48.31	48.47	49.54	46.58	3.83	0.125
Bonification index (%)² 2 Factor correction that differentiates each hot carcass individually by the predicted lean meat percentage.	105.97	106.19	107.35	104.76	1.64	0.182

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E-mail: rbz@sbz.org.br

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