Glycerin levels while maintaining the electrolyte balance in finishing pig diets

Abstract

-The objective of this study was to evaluate performance and carcass and meat characteristics of finishing pigs fed diets with different levels of glycerin, while maintaining the electrolyte balance. Forty barrows with an initial weight of 97.76±13.44 kg were distributed, in a randomized block design, into four treatments with five replicates. Treatments consisted of diets containing 0, 5, 10, and 15% glycerin. Inclusions of salt and sodium bicarbonate were adjusted to balance the sodium content and maintain the same electrolyte balance of the diets as a function of glycerin inclusions. In vivo backfat thickness, daily feed intake, daily weight gain, and feed conversion were measured. After the animals were slaughtered, pH and temperature were measured 45 min and 24 h postmortem, and backfat thickness, loin-eye area, drip loss, and colorimetry were determined. Glycerin inclusion levels did not influence the performance of barrows. Hot carcass weight, dressing percentage, and lightness had higher values when pigs were fed diets containing 2.32, 2.43, and 2.61% glycerin, respectively. The other carcass and meat characteristics were not influenced. Glycerin can be used in finishing pig diets without compromising results of performance or carcass and meat characteristics up to the inclusion level of 15%.

Nutritional value of glycerin for pigs determined by different methodologies

“…The use of glycerin in swine feeding also casts doubts as to the adequate level of its inclusion in the different production stages; for example, 120 g kg −1 for 15 to 30 kg (Carvalho et al, 2012), 150 g kg −1 for 27 to 48 kg (Verussa et al, 2017), 160 g kg −1 for 67 to 107 kg (Gomide et al, 2012), 150 g kg −1 for 97 to 115 kg (Leite et al, 2017). However, studies aimed at analyzing the addition of glycerin in swine nutrition, considering its digestibility (Gallego et al, 2014;Madrid et al, 2013), are of paramount importance.…”

Effect of glycerin on digestibility of diets for pigs determined with different methodologies

“…There is not a consensus regarding the adequate level of glycerin inclusion in pig feeding in the different animal production phases; e.g., 12-14% for 15 to 30 kg (DROSGHIC et al, 2013) and 15% for 97 to 115 kg (LEITE et al, 2017). Still, studies analyzing the effect of glycerin addition to pig diets can be considered of great relevance in the nutrition and production of this animal species.…”