Chromium and selenium-enriched yeast for castrated finishing pigs: effects on performance and carcass characteristics

Abstract

To evaluate the effect of organic chromium (Cr) and selenium (Se) supplementation on performance and carcass characteristics of finishing pigs, 300 castrated males were distributed in a randomized block design with three treatments and five replications of 20 pigs each. Treatments consisted of different diets, formulated to reach or exceed Rostagno et al. (2011) nutritional requirements, as follows: 1) controlbasal diet without organic Cr and Se supplementation from 70 to 130 kg of body weight; 2) CrSe70 -basal diet supplemented with 0.8 mg kg -1 of Cr-and 0.6 mg kg -1 of Se-enriched yeast from 70 to 130 kg of body weight; 3) CrSe100 -basal diet without organic Cr and Se supplementation from 70 to 100 kg of body weight followed by basal diet supplemented with 0.8 mg kg -1 of Cr-and 0.6 mg kg -1 of Se-enriched yeast from 100 to 130 kg of body weight. Performance was evaluated by measuring body weight, daily weight gain, daily feed intake and feed conversion ratio. At the end of experimental period, pigs were sacrificed and lean meat percentage, longissimus dorsi muscle depth, back fat thickness, and carcass bonus index were determined using prediction equations generated by the software Hennessy System GP4 after carcass scanning with an electronic probe. Data were submitted to one-way ANOVA and in case of significant differences (P ≤ 0.05), means were compared by SNK multiple-range test. Daily feed intake (P = 0.008) and feed conversion ratio (P = 0.004) decreased for pigs supplemented with Cr-and Se-enriched yeast from 70 to 100 kg of body weight. Otherwise, pigs supplemented between 100 and 130 kg of body weight increased (P = 0.032) daily feed intake in comparison to the control group. Regarding carcass characteristics, Cr-and Se-enriched yeast supplementation increased (P = 0.019) longissimus dorsi muscle depth in both CrSe70 and CrSe100 treatments. In conclusion, dietary supplementation of Cr-and Se-enriched yeast for castrated male pigs between 70 and 130 kg of body weight increases longissimus dorsi muscle depth in carcass without affecting final body weight or daily weight gain of the animals. ResumoAvaliou-se o efeito da suplementação de cromo (Cr) e selênio (Se) orgânico na dieta de suínos de 70 a 130 kg de peso vivo sobre o desempenho e características de carcaça. Foram utilizados 300 suínos machos castrados, distribuídos em um delineamento em blocos casualizados com três tratamentos e cinco repetições de 20 animais. Os tratamentos consistiram em diferentes dietas, formuladas conforme as exigências nutricionais estabelecidas por Rostagno et al. (2011), como segue: 1) controle -dieta basal sem inclusão de Cr e Se orgânicos de 70 a 130 kg de peso vivo; 2) CrSe70 -dieta basal com inclusão de 0,8 mg kg -1 de Cr e 0,6 mg kg -1 de Se leveduras de 70 a 130 kg de peso vivo; 3) CrSe100 -dieta basal sem inclusão de Cr e Se orgânicos de 70 a 100 kg de peso vivo, seguida de dieta basal com inclusão de 0,8 mg kg -1 de Cr e 0,6 mg kg 1 de Se leveduras de 100 a 130 kg de peso vivo. O desempenho foi avaliado ...

Dietary supplementation of chromium for finishing pigs

“…CARAMORI JÚNIOR et al (2017) reported that dietary supplementation of Cr-yeast (0.8 mg/kg) and Se-yeast (0.6 mg/kg) to barrows from 70 to 130 kg increased Longissimus dorsi depth without affecting pigs' final body weight. In addition, HUNG et al ( 2015) observed that 0.4 mg/kg Cr picolinate in the diet for finishing gilts promoted an increase in carcass weight and loin muscle depth, and a reduction in BF.…”

Effect of dietary supplementation with l-carnitine, chromium, and selenium on the performance of finishing pigs

“…In particular, it is present in glutathione peroxidase, which protects against oxidative stress (ZAVODNIK et al, 2011) and means it is essential in productive and reproductive developmental processes (O'GRADY et al, 2001). However, dietary selenium supplementation for growing and finishing pigs also shows inconsistent results for several reasons, and the effects on performance and carcass characteristics vary from positive (CARAMORI JÚNIOR et al, 2017) to indifferent (MATEO et al, 2007).…”

“…In this context, L-carnitine, chromium propionate, and selenium are resources to achieve these targets. They are often used independently or in pairwise combinations, yielding results that are still somewhat inconsistent (CARAMORI JÚNIOR et al, 2017;OLIVEIRA et al, 2012;OWEN et al, 1996;PIETRUSZKA et al, 2009).…”

Combined supplementation of chromium-yeast and selenium-yeast on finishing barrows

“…Supplementation of chelated selenium for finishing pigs have shown an improvement of 9% on weight gain (JANG et al, 2010), 2% on final body weight (MARTÍNEZ-GÓMEZ et al, 2012), besides improvements of 6% in muscle depth (CARAMORI JÚNIoR et al, 2017). However, divergent results have been obtained, some authors did not found differences in pig performance in the growingfinishing phases (STUPKA et al, 2012), indicating further studies need to be conducted to determine the effectiveness of chelated selenium in finishing pigs.…”

“…Studies that evaluated the combined use of chelated chromium and selenium supplementation in pigs are few and showed discrepant results (CARAMoRI JÚNIoR et al, 2017). Therefore, the present study was performed to evaluate the association of chromium-yeast and selenium-yeast as nutritional additives to enhance performance and quantitative characteristics in the carcass of finishing barrows.…”