Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Archives of Biology and Technology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500742 |
Resumo: | To analyze the effect of conjugated linoleic acid (CLA) on the meat of pigs (0,1%) and three crude protein (CP) levels (nursery: 20.5, 16.0, 14.5%; growing: 16, 14.5, 11.5%; and finishing: 14.0, 12.5, 11% CP), studies were conducted with 36 hybrid (Yorkshire×Landrace×Duroc) barrows (17.3-83.5 kg), which were individually penned and allotted in a completely randomized design in a factorial (2×3) arrangement for 84 d. The analysis by phases indicated that CP level affected some variables. Average daily gain, average daily feed intake, fat free lean gain, backfat thickness, longissimus muscle area and final body weight were reduced (P≤0.05) feeding the lowest CP diet in nursery and growing pigs. Plasma urea nitrogen concentration was also lower (P≤0.05) in the growing and finishing phases when fed the lowest CP level. The global analysis showed that all the analyzed variables (except feed gain ratio, lean meat percentage and plasma urea nitrogen concentration) were reduced (P≤0.05) in the pigs fed low-protein diets; plasma urea nitrogen concentration tended to be lower (P=0.07) when CP was reduced. The fatty acid profile of the meat (semimembranosus and longissimus muscles) indicated that CLA addition increased CLA isomers and total saturated fatty acids, and reduced the total monounsaturated fatty acids (P≤0.05). α-Linolenic acid was lowered in longissimus muscle of pigs fed LPD (P=0.08). These results indicated that reducing the crude protein concentration in the diet of fattening pigs from 20.5 to 16.0% in nursery phase; from 16.0 to 14.5% in growing stage; and from 14.0 to 12.5% in finishing pigs, did not negatively affect the growth performance, nor carcass characteristics. The results also showed that the addition of CLA did not improve pig response and the concentration of unsaturated fatty acids and total lipids altered the feeding LPD. |
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Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigsPigsLow-protein dietsConjugated linoleic acidFatty acid profile in meatTo analyze the effect of conjugated linoleic acid (CLA) on the meat of pigs (0,1%) and three crude protein (CP) levels (nursery: 20.5, 16.0, 14.5%; growing: 16, 14.5, 11.5%; and finishing: 14.0, 12.5, 11% CP), studies were conducted with 36 hybrid (Yorkshire×Landrace×Duroc) barrows (17.3-83.5 kg), which were individually penned and allotted in a completely randomized design in a factorial (2×3) arrangement for 84 d. The analysis by phases indicated that CP level affected some variables. Average daily gain, average daily feed intake, fat free lean gain, backfat thickness, longissimus muscle area and final body weight were reduced (P≤0.05) feeding the lowest CP diet in nursery and growing pigs. Plasma urea nitrogen concentration was also lower (P≤0.05) in the growing and finishing phases when fed the lowest CP level. The global analysis showed that all the analyzed variables (except feed gain ratio, lean meat percentage and plasma urea nitrogen concentration) were reduced (P≤0.05) in the pigs fed low-protein diets; plasma urea nitrogen concentration tended to be lower (P=0.07) when CP was reduced. The fatty acid profile of the meat (semimembranosus and longissimus muscles) indicated that CLA addition increased CLA isomers and total saturated fatty acids, and reduced the total monounsaturated fatty acids (P≤0.05). α-Linolenic acid was lowered in longissimus muscle of pigs fed LPD (P=0.08). These results indicated that reducing the crude protein concentration in the diet of fattening pigs from 20.5 to 16.0% in nursery phase; from 16.0 to 14.5% in growing stage; and from 14.0 to 12.5% in finishing pigs, did not negatively affect the growth performance, nor carcass characteristics. The results also showed that the addition of CLA did not improve pig response and the concentration of unsaturated fatty acids and total lipids altered the feeding LPD.Instituto de Tecnologia do Paraná - Tecpar2014-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500742Brazilian Archives of Biology and Technology v.57 n.5 2014reponame:Brazilian Archives of Biology and Technologyinstname:Instituto de Tecnologia do Paraná (Tecpar)instacron:TECPAR10.1590/S1516-8913201401407info:eu-repo/semantics/openAccessMartínez-Aispuro,ManuelFigueroa-Velasco,José LuisZamora-Zamora,VicenteCordero-Mora,José LuisNarciso-Gaytán,CarlosSánchez-Torres,María TeresaCarrillo-Domínguez,SilviaCastillo-Domínguez,Rosa Maríaeng2015-10-08T00:00:00Zoai:scielo:S1516-89132014000500742Revistahttps://www.scielo.br/j/babt/https://old.scielo.br/oai/scielo-oai.phpbabt@tecpar.br||babt@tecpar.br1678-43241516-8913opendoar:2015-10-08T00:00Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar)false |
dc.title.none.fl_str_mv |
Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs |
title |
Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs |
spellingShingle |
Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs Martínez-Aispuro,Manuel Pigs Low-protein diets Conjugated linoleic acid Fatty acid profile in meat |
title_short |
Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs |
title_full |
Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs |
title_fullStr |
Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs |
title_full_unstemmed |
Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs |
title_sort |
Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs |
author |
Martínez-Aispuro,Manuel |
author_facet |
Martínez-Aispuro,Manuel Figueroa-Velasco,José Luis Zamora-Zamora,Vicente Cordero-Mora,José Luis Narciso-Gaytán,Carlos Sánchez-Torres,María Teresa Carrillo-Domínguez,Silvia Castillo-Domínguez,Rosa María |
author_role |
author |
author2 |
Figueroa-Velasco,José Luis Zamora-Zamora,Vicente Cordero-Mora,José Luis Narciso-Gaytán,Carlos Sánchez-Torres,María Teresa Carrillo-Domínguez,Silvia Castillo-Domínguez,Rosa María |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Martínez-Aispuro,Manuel Figueroa-Velasco,José Luis Zamora-Zamora,Vicente Cordero-Mora,José Luis Narciso-Gaytán,Carlos Sánchez-Torres,María Teresa Carrillo-Domínguez,Silvia Castillo-Domínguez,Rosa María |
dc.subject.por.fl_str_mv |
Pigs Low-protein diets Conjugated linoleic acid Fatty acid profile in meat |
topic |
Pigs Low-protein diets Conjugated linoleic acid Fatty acid profile in meat |
description |
To analyze the effect of conjugated linoleic acid (CLA) on the meat of pigs (0,1%) and three crude protein (CP) levels (nursery: 20.5, 16.0, 14.5%; growing: 16, 14.5, 11.5%; and finishing: 14.0, 12.5, 11% CP), studies were conducted with 36 hybrid (Yorkshire×Landrace×Duroc) barrows (17.3-83.5 kg), which were individually penned and allotted in a completely randomized design in a factorial (2×3) arrangement for 84 d. The analysis by phases indicated that CP level affected some variables. Average daily gain, average daily feed intake, fat free lean gain, backfat thickness, longissimus muscle area and final body weight were reduced (P≤0.05) feeding the lowest CP diet in nursery and growing pigs. Plasma urea nitrogen concentration was also lower (P≤0.05) in the growing and finishing phases when fed the lowest CP level. The global analysis showed that all the analyzed variables (except feed gain ratio, lean meat percentage and plasma urea nitrogen concentration) were reduced (P≤0.05) in the pigs fed low-protein diets; plasma urea nitrogen concentration tended to be lower (P=0.07) when CP was reduced. The fatty acid profile of the meat (semimembranosus and longissimus muscles) indicated that CLA addition increased CLA isomers and total saturated fatty acids, and reduced the total monounsaturated fatty acids (P≤0.05). α-Linolenic acid was lowered in longissimus muscle of pigs fed LPD (P=0.08). These results indicated that reducing the crude protein concentration in the diet of fattening pigs from 20.5 to 16.0% in nursery phase; from 16.0 to 14.5% in growing stage; and from 14.0 to 12.5% in finishing pigs, did not negatively affect the growth performance, nor carcass characteristics. The results also showed that the addition of CLA did not improve pig response and the concentration of unsaturated fatty acids and total lipids altered the feeding LPD. |
publishDate |
2014 |
dc.date.none.fl_str_mv |
2014-10-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500742 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132014000500742 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1516-8913201401407 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
publisher.none.fl_str_mv |
Instituto de Tecnologia do Paraná - Tecpar |
dc.source.none.fl_str_mv |
Brazilian Archives of Biology and Technology v.57 n.5 2014 reponame:Brazilian Archives of Biology and Technology instname:Instituto de Tecnologia do Paraná (Tecpar) instacron:TECPAR |
instname_str |
Instituto de Tecnologia do Paraná (Tecpar) |
instacron_str |
TECPAR |
institution |
TECPAR |
reponame_str |
Brazilian Archives of Biology and Technology |
collection |
Brazilian Archives of Biology and Technology |
repository.name.fl_str_mv |
Brazilian Archives of Biology and Technology - Instituto de Tecnologia do Paraná (Tecpar) |
repository.mail.fl_str_mv |
babt@tecpar.br||babt@tecpar.br |
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1750318276464869376 |