Dietary supplementation of chromium for finishing pigs

Detalhes bibliográficos
Autor(a) principal: Valente Júnior,Dante Teixeira
Data de Publicação: 2021
Outros Autores: Barbosa,Lívia Maria dos Reis, Soares,Marcos Henrique, Rodrigues,Gustavo de Amorim, Gomes,Maykelly da Silva, Silva,Caroline Brito da, Teixeira,Lucas Medina, Cunha Júnior,Ronaldo Lopes, Abranches,Fernanda Fialho, Saraiva,Alysson
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Ciência Rural
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000600651
Resumo: ABSTRACT: Increasing fat deposition and feed conversion ratio over the days in finishing phase directly influence pork quality and productive profitability. Nonetheless, the slaughter of heavier pigs can result in benefits for the slaughterhouse due to dilution of production and processing costs, as well as economic benefits for the pig producer resulting from the dilution of production costs. Therefore, dietary supplementation of chromium for finishing pigs of high lean-genotypes is a strategy to increase lean tissue accretion and minimize fat deposition, reflecting positively on growth performance. This review discussed recent studies results and mechanisms of action of this modifier of performance and carcass a traits in finishing pigs. Chromium increases the insulin action, facilitating insulin binding to the receptors on cell membrane. As a result, insulin-sensitive cells uptake more glucose, which will be later converted into energy. This additional energy is use to increase protein synthesis, thereby increasing the amount of lean tissue and reducing fat content in the carcass, without altering protein intake by pigs. Chromium also reduces lipid oxidation rate maintaining meat quality for longer period. In conclusion, dietary Cr supplementation for finishing pigs have shown that 0.2 mg/kg of organic Cr sources for pigs from ~60 kg until the slaughter can improve growth performance, lean gain and reduce fat content in carcass. However, the development of nanotechnology has allowed the use of inorganic Cr source at 0.2 mg/kg of inclusion, leading to improve the growth performance and carcass traits of finishing pigs.
id UFSM-2_aed97000e5a87443dbdab07fb9ecfa56
oai_identifier_str oai:scielo:S0103-84782021000600651
network_acronym_str UFSM-2
network_name_str Ciência rural (Online)
repository_id_str
spelling Dietary supplementation of chromium for finishing pigscarcass traitsgrowth performancemineralnutritionswineABSTRACT: Increasing fat deposition and feed conversion ratio over the days in finishing phase directly influence pork quality and productive profitability. Nonetheless, the slaughter of heavier pigs can result in benefits for the slaughterhouse due to dilution of production and processing costs, as well as economic benefits for the pig producer resulting from the dilution of production costs. Therefore, dietary supplementation of chromium for finishing pigs of high lean-genotypes is a strategy to increase lean tissue accretion and minimize fat deposition, reflecting positively on growth performance. This review discussed recent studies results and mechanisms of action of this modifier of performance and carcass a traits in finishing pigs. Chromium increases the insulin action, facilitating insulin binding to the receptors on cell membrane. As a result, insulin-sensitive cells uptake more glucose, which will be later converted into energy. This additional energy is use to increase protein synthesis, thereby increasing the amount of lean tissue and reducing fat content in the carcass, without altering protein intake by pigs. Chromium also reduces lipid oxidation rate maintaining meat quality for longer period. In conclusion, dietary Cr supplementation for finishing pigs have shown that 0.2 mg/kg of organic Cr sources for pigs from ~60 kg until the slaughter can improve growth performance, lean gain and reduce fat content in carcass. However, the development of nanotechnology has allowed the use of inorganic Cr source at 0.2 mg/kg of inclusion, leading to improve the growth performance and carcass traits of finishing pigs.Universidade Federal de Santa Maria2021-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000600651Ciência Rural v.51 n.6 2021reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20200554info:eu-repo/semantics/openAccessValente Júnior,Dante TeixeiraBarbosa,Lívia Maria dos ReisSoares,Marcos HenriqueRodrigues,Gustavo de AmorimGomes,Maykelly da SilvaSilva,Caroline Brito daTeixeira,Lucas MedinaCunha Júnior,Ronaldo LopesAbranches,Fernanda FialhoSaraiva,Alyssoneng2021-03-29T00:00:00ZRevista
dc.title.none.fl_str_mv Dietary supplementation of chromium for finishing pigs
title Dietary supplementation of chromium for finishing pigs
spellingShingle Dietary supplementation of chromium for finishing pigs
Valente Júnior,Dante Teixeira
carcass traits
growth performance
mineral
nutrition
swine
title_short Dietary supplementation of chromium for finishing pigs
title_full Dietary supplementation of chromium for finishing pigs
title_fullStr Dietary supplementation of chromium for finishing pigs
title_full_unstemmed Dietary supplementation of chromium for finishing pigs
title_sort Dietary supplementation of chromium for finishing pigs
author Valente Júnior,Dante Teixeira
author_facet Valente Júnior,Dante Teixeira
Barbosa,Lívia Maria dos Reis
Soares,Marcos Henrique
Rodrigues,Gustavo de Amorim
Gomes,Maykelly da Silva
Silva,Caroline Brito da
Teixeira,Lucas Medina
Cunha Júnior,Ronaldo Lopes
Abranches,Fernanda Fialho
Saraiva,Alysson
author_role author
author2 Barbosa,Lívia Maria dos Reis
Soares,Marcos Henrique
Rodrigues,Gustavo de Amorim
Gomes,Maykelly da Silva
Silva,Caroline Brito da
Teixeira,Lucas Medina
Cunha Júnior,Ronaldo Lopes
Abranches,Fernanda Fialho
Saraiva,Alysson
author2_role author
author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Valente Júnior,Dante Teixeira
Barbosa,Lívia Maria dos Reis
Soares,Marcos Henrique
Rodrigues,Gustavo de Amorim
Gomes,Maykelly da Silva
Silva,Caroline Brito da
Teixeira,Lucas Medina
Cunha Júnior,Ronaldo Lopes
Abranches,Fernanda Fialho
Saraiva,Alysson
dc.subject.por.fl_str_mv carcass traits
growth performance
mineral
nutrition
swine
topic carcass traits
growth performance
mineral
nutrition
swine
description ABSTRACT: Increasing fat deposition and feed conversion ratio over the days in finishing phase directly influence pork quality and productive profitability. Nonetheless, the slaughter of heavier pigs can result in benefits for the slaughterhouse due to dilution of production and processing costs, as well as economic benefits for the pig producer resulting from the dilution of production costs. Therefore, dietary supplementation of chromium for finishing pigs of high lean-genotypes is a strategy to increase lean tissue accretion and minimize fat deposition, reflecting positively on growth performance. This review discussed recent studies results and mechanisms of action of this modifier of performance and carcass a traits in finishing pigs. Chromium increases the insulin action, facilitating insulin binding to the receptors on cell membrane. As a result, insulin-sensitive cells uptake more glucose, which will be later converted into energy. This additional energy is use to increase protein synthesis, thereby increasing the amount of lean tissue and reducing fat content in the carcass, without altering protein intake by pigs. Chromium also reduces lipid oxidation rate maintaining meat quality for longer period. In conclusion, dietary Cr supplementation for finishing pigs have shown that 0.2 mg/kg of organic Cr sources for pigs from ~60 kg until the slaughter can improve growth performance, lean gain and reduce fat content in carcass. However, the development of nanotechnology has allowed the use of inorganic Cr source at 0.2 mg/kg of inclusion, leading to improve the growth performance and carcass traits of finishing pigs.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-01
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=S0103-84782021000600651
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782021000600651
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/0103-8478cr20200554
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 Universidade Federal de Santa Maria
publisher.none.fl_str_mv Universidade Federal de Santa Maria
dc.source.none.fl_str_mv Ciência Rural v.51 n.6 2021
reponame:Ciência Rural
instname:Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
instname_str Universidade Federal de Santa Maria (UFSM)
instacron_str UFSM
institution UFSM
reponame_str Ciência Rural
collection Ciência Rural
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1749140555758043136