Dietary supplementation with 25-hydroxycholecalciferol and phytase in growing-finishing pigs: I. Effects on performance, carcass traits, muscle antioxidant capacity and fatty acid profile

2021 ◽  
pp. 115003
Author(s):  
L.H. Zhang ◽  
H.S. Liu ◽  
S.J. Liu ◽  
X.S. Piao
Keyword(s):  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Fatty Acid Profile ◽  
Carcass Traits ◽  
Dietary Supplementation ◽  
Finishing Pigs ◽  
25 Hydroxycholecalciferol

Effect of different oils in diets for finishing pigs: performance, carcass traits and fatty acid profile of the meat

2010 ◽  
Vol 50 (9) ◽  
pp. 863 ◽  
Author(s):  
R. V. Sousa ◽  
E. T. Fialho ◽  
J. A. F. Lima ◽  
J. I. Alvarez-Leite ◽  
W. C. Cortez ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Soybean Oil ◽  
Fatty Acid Profile ◽  
Linseed Oil ◽  
Carcass Traits ◽  
Finishing Pigs ◽  
Animal Science ◽  
Large White ◽  
Longissimus Dorsi Muscle ◽  
Finishing Pig

An experiment was carried out in the Animal Science Department of Lavras University to determine the effects of different oils on the performance, carcass traits and fatty acid profile of meat from finishing pigs. In total, 80 Large White × Landrace animals, including 40 gilts and 40 barrows, with an average initial weight of 68.50 ± 1.45 kg, were used. Isoenergetic, isoprotein and isolysinic diets based on corn and soybean meal without the addition of oil or with 2% soybean oil, canola oil, linseed oil or PUFA commercial oil were tested. No significant (P > 0.05) effects were observed in the pigs’ performance. However, significant (P < 0.05) improvements were observed regarding the percentage of meat on the carcass and the loin area with the addition of linseed oil (2%) in the diets. The carcasses of the pigs fed diets containing linseed oil also had higher content of protein in the femoral biceps muscle compared with those from pigs fed soybean oil diets. The fatty acid composition of the intramuscular fat of the longissimus dorsi muscle reflected the composition of the oils added to the diets. In conclusion, linseed oil at 2.0% in the finishing pig diet improved lean tissue accretion (lean meat and loin area in the carcass). In addition, the fatty acid deposition in the muscles followed the dietary fatty acid profile.

scholarly journals Effects of Dietary Probiotic (Bacillus subtilis) Supplementation on Carcass Traits, Meat Quality, Amino Acid, and Fatty Acid Profile of Broiler Chickens

2021 ◽  
Vol 8 ◽  
Author(s):  
Xiaopeng Tang ◽  
Xuguang Liu ◽  
Hu Liu
Keyword(s):  
Bacillus Subtilis ◽  
Fatty Acid ◽  
Amino Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Broiler Chickens ◽  
Carcass Traits ◽  
Dietary Supplementation ◽  
Breast Muscle ◽  
Thigh Muscle

The aim of the present study was to evaluate the effects of dietary supplementation with or without Bacillus subtilis (B. subtilis) on carcass traits, meat quality, amino acids, and fatty acids of broiler chickens. In total, 160 1-day-old Arbor Acres male broiler chicks were divided into two groups with eight replicates of 10 chicks each. Chickens received basal diets without (CN group) or with 500 mg/kg B. subtilis (BS group) for 42 days. Eight chickens from each group were slaughtered at the end of the trial, and carcass traits, meat quality, chemical composition, amino acid, and fatty acid profile of meat were measured. The results showed that the breast muscle (%) was higher in BS than in CN (p &lt; 0.05), while abdominal fat decreased (p &lt; 0.05). The pH24h of thigh muscle was increased (p &lt; 0.05) when supplemented with BS; however, drip loss, cooking loss of breast muscle, and shear force of thigh muscle decreased (p &lt; 0.05). Lysine (Lys), methionine (Met), glutamic acid (Glu), and total essential amino acid (EAA) in breast muscle and Glu in thigh muscle were greater in BS than in CN (p &lt; 0.05). C16:1, C18:1n9c, and MUFA in breast muscle and thigh muscle were greater in BS than in CN (p &lt; 0.05). In conclusion, dietary supplementation with B. subtilis could improve the carcass traits and meat quality of broilers, which is beneficial for the consumers due to the improved fatty acid profile and amino acid composition.

scholarly journals Effects of Microbial Fermented Feed on Serum Biochemical Profile, Carcass Traits, Meat Amino Acid and Fatty Acid Profile, and Gut Microbiome Composition of Finishing Pigs

2021 ◽  
Vol 8 ◽  
Author(s):  
Xiaopeng Tang ◽  
Xuguang Liu ◽  
Kai Zhang
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Growth Performance ◽  
Fatty Acid Profile ◽  
Gut Microbiome ◽  
Carcass Traits ◽  
Finishing Pigs ◽  
Biochemical Profile ◽  
Microbiome Composition ◽  
Fermented Feed

Microbial fermented feed is an important part of feed industry, while little research has focused on the solid-state fermentation of complete feed. Herein, the purpose of the present study was to investigate the effects of fermented complete feed (FCF) on the growth performance, biochemical profile, carcass traits, meat proximate composition, meat amino acid and fatty acid profile, and gut microbiome composition of finishing pigs, thereby providing references for the application of FCF in animal production. Twenty Duroc × Landrace × Yorkshire pigs with an average body weight (BW) of 48.74 ± 1.49 kg were divided randomly into control group (pigs received a basal diet, CN, n = 10) and FCF group (pigs fed with FCF, n = 10). The experiment lasted for 60 days. FCF improved the growth performance, which was indicated by a significantly increased final BW, average daily gain and average daily feed intake, and a significantly decreased feed-to-gain ratio. FCF improved biochemical profile, which was indicated by a higher alkaline phosphatase, glucose, immunoglobulin G, immunoglobulin M, superoxide dismutase, and total antioxidant capacity content. Pigs that received FCF had better carcass traits and meat quality than did pigs that received basal diet, which was indicated by a higher carcass length, crude protein content, lysine content, Glu content, C18:ln9c, C18:2n6c, C20:4n6, and unsaturated fatty acid content and a lower average back-fat thickness, C18:0, and saturated fatty acids. FCF significantly reduced the relative abundances of presumably pathogenic bacteria of phylum Proteobacteria and genus Escherichia–Shigella and enhanced the relative abundances of likely beneficial bacteria of phylum Firmicutes and genus Clostridium. In summary, FCF had a certain effect on the improvement of growth performance, serum biochemical profile, carcass traits, meat proximate composition, amino acid and fatty acid profile, and gut microbiome composition of finishing pigs.

The effect of false flax (Camelina sativa) cake dietary supplementation in dairy goats on fatty acid profile of kefir

2014 ◽  
Vol 122 (1-3) ◽  
pp. 44-49 ◽  
Author(s):  
Jan Pikul ◽  
Jacek Wójtowski ◽  
Romualda Danków ◽  
Joanna Teichert ◽  
Grażyna Czyżak-Runowska ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Dietary Supplementation ◽  
Camelina Sativa ◽  
Dairy Goats ◽  
False Flax

Influence of dietary fatty acids on adipose tissue composition and subsequent eating quality of finishing pigs

1996 ◽  
Vol 1996 ◽  
pp. 155-155
Author(s):  
M S Redshaw ◽  
J Wiseman ◽  
D J A Cole ◽  
J D Wood ◽  
M Enser ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Adipose Tissue ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Sensory Quality ◽  
Dietary Fatty Acids ◽  
Eating Quality ◽  
Finishing Pigs ◽  
Tissue Composition

It is well established that the fatty acid combustion of adipose issue in pigs (non-ruminants) may be manipulated by changes in the fatty acid profile of the diets. The objective of this program of work was to quantify the responses of adipose depots of finishing pigs to changes in the level and profile of dietary fatty acids and to relate these changes to the sensory quality of meat as determined by taste panel.

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