The effects of dietary sodium butyrate supplementation on the growth performance, carcass traits and intestinal microbiota of growing‐finishing pigs

2020 ◽  
Vol 128 (6) ◽  
pp. 1613-1623 ◽  
Author(s):  
W. Sun ◽  
J. Sun ◽  
M. Li ◽  
Q. Xu ◽  
X. Zhang ◽  
...  
Keyword(s):  
Growth Performance ◽  
Intestinal Microbiota ◽  
Sodium Butyrate ◽  
Carcass Traits ◽  
Dietary Sodium ◽  
Finishing Pigs

Evaluation of garlic and dandelion supplementation on the growth performance, carcass traits, and fatty acid composition of growing-finishing pigs

2020 ◽  
Vol 259 ◽  
pp. 114316 ◽  
Author(s):  
W. Samolińska ◽  
E.R. Grela ◽  
E. Kowalczuk-Vasilev ◽  
B. Kiczorowska ◽  
R. Klebaniuk ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Growth Performance ◽  
Acid Composition ◽  
Carcass Traits ◽  
Finishing Pigs

scholarly journals Effects of dietary energy and crude protein levels on growth performance, blood profiles, and carcass traits in growing-finishing pigs

2019 ◽  
Vol 61 (4) ◽  
pp. 204-215 ◽  
Author(s):  
Lin Hu Fang ◽  
Ying Hai Jin ◽  
Sung Ho Do ◽  
Jin Su Hong ◽  
Byung Ock Kim ◽  
...  
Keyword(s):  
Growth Performance ◽  
Crude Protein ◽  
Carcass Traits ◽  
Dietary Energy ◽  
Finishing Pigs ◽  
Protein Levels ◽  
Blood Profiles

scholarly journals Effects of feeding excess crude protein on growth performance and carcass traits of finishing pigs

2008 ◽  
pp. 98-100
Author(s):  
S M Williams ◽  
C Feoli ◽  
S Issa ◽  
Terry L Gugle ◽  
Joe D Hancock
Keyword(s):  
Growth Performance ◽  
Crude Protein ◽  
Carcass Traits ◽  
Finishing Pigs

Effects of supplementing low-protein diets with sodium dichloroacetate and glucose on growth performance, carcass traits and meat quality of growing-finishing pigs

2021 ◽  
Author(s):  
Yetong Xu ◽  
Huiyuan Chen ◽  
Ke Wan ◽  
Kaifeng Zhou ◽  
Yongsheng Wang ◽  
...  
Keyword(s):  
Growth Performance ◽  
Protein Content ◽  
Meat Quality ◽  
Carcass Traits ◽  
Experimental Period ◽  
Finishing Pigs ◽  
Protein Levels ◽  
Low Protein ◽  
Protein Diets

Abstract The objective of this study was to evaluate the effects of supplementing low-protein diets with sodium dichloroacetate (DCA) and glucose on growth performance, carcass traits, and meat quality of growing-finishing pigs. A total of 80 crossbred (Duroc × Landrace × Large White) growing barrows (27 ± 0.4 kg body weight) were allocated randomly to one of the five treatments during three successive 4-week periods. There were five diets in each phase. Diet 1 was the control diet with normal protein levels (CON) where protein levels in the three phases were 18%, 16.5%, and 15.5%, respectively. The dietary protein levels of Diets 2, 3, 4, and 5 (the low-protein diets, LP) were decreased by 4.5% compared to Diet 1. Additionally, Diets 3 and 4 were supplemented with an extra 120 mg/kg DCA (LP + DCA) or 1.8% glucose (LP + GLUC), respectively. Diet 5 was further supplemented with an extra 120 mg/kg DCA and 1.8% glucose (LP + DCA + GLUC). The LP + DCA diet increased the average daily weight gain of pigs compared to the CON and LP diet in phase 3 and the overall experimental period (P < 0.001). The LP diet reduced the gain:feed ratios of the pigs compared to the CON, LP + DCA, and LP + DCA + GLUC diets in phase 1 and the overall experimental period (P < 0.001). Furthermore, gain:feed ratios in LP + DCA and LP + DCA + GLUC groups did not differ from that of the CON group (P > 0.10). Pigs fed the LP + DCA diet had higher pH values of meat at 24 h post-mortem than the CON group (P < 0.05). The LP + DCA + GLUC diet increased the total protein content in the longissimus dorsi (LD) muscle of pigs, compared to the other dietary treatments (P < 0.05), and increased the Arg and Leu contents in the LD muscle compared to the LP + DCA diet (P < 0.05). Moreover, the LP + DCA diet induced a higher C18:1n9t percentage in the LD muscle of pigs compared to other groups (P < 0.05). In conclusion, an LP diet reduced the feed efficiency in pigs and barely affected meat quality, whereas 120 mg/kg DCA supplementation in an LP diet improved the growth performance of growing-finishing pigs, showed modest effects on carcass traits, and improved the muscle protein content with the addition of glucose.

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