Dietary supplementation of chromium for finishing pigs
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , , , |
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. |
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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 |