Effects of conjugated linoleic acid or betaine on the growth performance and fatty acid composition in backfat and belly fat of finishing pigs fed dried distillers grains with solubles

Abstract

The objectives of this study were to determine the effects of conjugated linoleic acid (CLA) or betaine on the growth performance, carcass characteristics and fatty acid composition in backfat and belly fat of pigs fed distillers dried grains with solubles (DDGS). Thirty-two (60 ± 2 kg) crossbred barrows (Duroc × Landrace × Yorkshine) were assigned to one of four diets randomly: (1) the control diet containing no corn DDGS (control group); (2) the diet containing 30% corn DDGS (DDGS-fed group); (3) the diet containing 30% corn DDGS and 10 g/kg CLA (CLA-fed group); (4) the diet containing 30% corn DDGS and 1 g/kg BET (BET-fed group). The pigs fed DDGS showed that the percentages of C18:2, polyunsaturated fatty acid (PUFA) and iodine value (IV) increased, while C18:1, saturated fatty acid (SFA) and monounsaturated fatty acid (MUFA) decreased. Pigs fed the DDGS + CLA or DDGS + betaine diets showed the increased percentage of SFA, and the decreased percentage of C18:2, PUFA and IV. In conclusion, results confirmed that the diets containing 30% DDGS had no detrimental effects on growth performance, but increased the percentage of PUFA and IV and decreased the percentage of SFA and MUFA in the backfat and belly fat. However, supplementation with CLA or BET can part reverse these effects on carcass fat in finishing pigs.

Efecto de la inclusión alimenticia de betaína en cerdos en fase de finalización

“…The information obtained is consistent with the results found by Feng et al (2006) in which the group receiving betaine (1.25 mg/kg) presen-ted a consumption of 2.39 vs. 2.34 the control group (P>0.05). Similar to these results were those found by Wang et al (2015) in which pigs fed with DDGs at 30 % and received betaine (0.1 %) showed a consumption of 2.65 vs. 2.71 kg/day of the control group (without DDGs or betaine). They also coincide with those found in the study carried out by Schrama et al (2003) in which was assessed the inclusion of betaine at a level of 1.29 g/kg of food (0.129 %) with no significant difference (P>0.10) 1.548 kg vs. 1.558 kg for the control and experimental group, respectively, over a three-week period of experimentation, although this study was carried out in pigs between 35 to 46 kg of live weight.…”

“…However, these data differ from those obtained in pigs between 62.5 to 92.5 kg of live weight, in which there was no significant difference (P>0.05) 0.715 kg/d and 0.748 kg/d for the control group and betaine (1.25 mg/kg), respectively (Feng et al, 2006). Similarly, in the study carried out by Wang et al (2015) in pigs between 58 to 94 kg there was no significant difference (P>0.05) between the group receiving betaine (0.1 %) and the control 0.85 vs. 0.87, respectively. A similar trend to the studies of Feng et al (2006); Wang et al (2015) was found when betaine was used at an inclusion level of 0.129 % in pigs between 35 to 46 kg, being the GDP of 0.651 for the experimental group and 0.648 for the control group (Schrama et al, 2003).…”

“…However, these results do not agree to those found by Feng et al (2006) in which there was no significant difference (P>0.05) 3.27 for the control group and 3.22 for pigs receiving betaine (1.25 mg/kg). Likewise, no significant difference was found in the study carried out by Wang et al (2015), in which a similar food conversion of 3.11 was obtained for both the control and betaine groups (0.1 %). Also, in pigs between 35 to 46 kg no significant difference was found (P>0.10) presenting both groups a CA of 2.39 Wang et al (2015) (Schrama et al, 2003).…”

“…Similarly, in the study carried out by Wang et al (2015) in pigs between 58 to 94 kg there was no significant difference (P>0.05) between the group receiving betaine (0.1 %) and the control 0.85 vs. 0.87, respectively. A similar trend to the studies of Feng et al (2006); Wang et al (2015) was found when betaine was used at an inclusion level of 0.129 % in pigs between 35 to 46 kg, being the GDP of 0.651 for the experimental group and 0.648 for the control group (Schrama et al, 2003).…”

“…Similarly, it has been found that the inclusion of betaine favors the formation of saturated fatty acids by using DDGs (30 %) in the feeding of pigs, reducing the proportion of unsaturated fatty acids (Wang et al, 2015) and improving the color of the meat (Su et al, 2013). It has also been shown that betaine reduces total body heat production (Schrama et al, 2003) and favors reproductive performance in hot times (Cabezón et al, 2016;Lugar et al, 2018;van Wettere, Herde y Hughes, 2012).…”