Ronaldo Lopes Cunha Júnior

Universidade Federal de Viçosa

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Alysson Saraiva

Universidade Federal de Viçosa

Dante Teixeira Valente Júnior

Universidade Federal de Viçosa

Marcos Henrique Soares

Universidade Federal de Viçosa

Maykelly da Silva Gomes

Universidade Federal de Viçosa

Gustavo de Amorim Rodrigues

Universidade Federal de Viçosa

Caroline Brito da Silva

Universidade Federal de Viçosa

Fernanda Fialho Abranches

Universidade Federal de Viçosa

Lívia Maria dos Reis Barbosa

Universidade Federal de Viçosa

Lucas Medina Teixeira

Universidade Federal de Viçosa

Gabriel Cipriano Rocha

North Carolina State University

Cooperative Institutions

Universidade Federal de Viçosa

Institute of Animal Science and Pastures

University of Guelph

ORCID

Universidade Federal de Sergipe

University of Illinois Urbana-Champaign

Institute of Animal Sciences

North Carolina State University

Agriculture and Agri-Food Canada

Lacombe Research and Development Centre

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Suplementação de cromo na dieta de suínos em terminação

Ciência Rural (2021)

Dante Teixeira Valente Júnior Lívia Maria dos Reis Barbosa Marcos Henrique Soares Gustavo de Amorim Rodrigues Maykelly da Silva Gomes

EnglishIncreasing 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 portuguesO aumento na deposicao de gordura e da conversao alimentar durante a fase de terminacao sao fatores que implicam diretamente na qualidade da carne e tambem na rentabilidade da cadeia produtiva. Apesar disso, o abate tardio dos suinos pode resultar em beneficios para o frigorifico, pela reducao dos custos operacionais por suino abatido e melhor utilizacao dos equipamentos, bem como vantagens economicas para o produtor resultantes da diluicao dos custos de producao. Portanto, a suplementacao de cromo na racao de suinos de linhagens com maior potencial para deposicao de musculo, e uma estrategia para aumentar a deposicao de tecido magro e minimizar a deposicao de gordura, refletindo positivamente no desempenho. Em vista disso, objetivou-se com este trabalho, apresentar e discutir os mecanismos de acao, finalidades e resultados recentes de estudos na literatura sobre a suplementacao desse modificador de carcaca na racao de suinos em terminacao. O principal papel do cromo e potencializar a acao da insulina, facilitando a ligacao entre a insulina e os seus receptores na membrana celular. Com isso, as celulas sensiveis a insulina captam maior quantidade de glicose, que posteriormente serao convertidas em energia. Essa energia adicional pode ser utilizada para aumentar a sintese proteica, aumentando assim, a quantidade de carne magra e reduzindo o teor de gordura na carcaca, sem alterar o consumo de proteina pelos animais. O cromo tambem diminui a taxa de oxidacao lipidica, mantendo a qualidade da carne por mais tempo. Em conclusao, a suplementacao dietetica de Cr para suinos em terminacao mostra que 0,2 mg/kg de fontes orgânicas de Cr para suinos de ~ 60 kg ate o abate podem melhorar o desempenho, ganho de massa magra e reduzir o teor de gordura na carcaca. No entanto, o desenvolvimento da nanotecnologia tem permitido o uso de fonte inorgânica de Cr na dose de 0,2 mg/kg de inclusao, melhorando o desempenho e as caracteristicas de carcaca de suinos em terminacao

Lean meat

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Dietary supplementation of chromium for finishing pigs

Ciência Rural (2021)

Dante Teixeira Valente Júnior Lívia Maria dos Reis Barbosa Marcos Henrique Soares Gustavo de Amorim Rodrigues Maykelly da Silva Gomes

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.

10.1590/0103-8478cr20200554

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Effects of feeding ractopamine hydrochloride with or without supplemental betaine on live performance, carcass and meat quality traits, and gene expression of finishing pigs

Meat Science (2022)

Marcos Henrique Soares Dante Teixeira Valente Júnior Gustavo de Amorim Rodrigues Ronaldo Lopes Cunha Júnior Gabriel Cipriano Rocha

Ractopamine

Loin

Betaine

Intramuscular fat

10.1016/j.meatsci.2022.108851

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Citations (8)

Effects of glutamine and glutamate on nursery piglets fed diets with different digestible lysine content

Semina Ciências Agrárias (2021)

Maykelly da Silva Gomes Dante Teixeira Valente Júnior Francisco Carlos de Oliveira Silva Ronaldo Lopes Cunha Júnior Valdir Ribeiro

The objective of the study was to evaluate the effects of glutamine and glutamate (Gln/Glu) on the growth performance and immune response of nursery pigs fed different digestible lysine content. Two hundred and sixteen piglets, weaned at 21 days old, were assigned to a randomized block design according to their initial body weight (BW), in a 2 × 2 factorial arrangement with two levels of lysine (control-lys and low-lys) and two levels of Gln/Glu (0 and 12 g kg-1), with nine replicates. At 26 d, piglets consuming the low-lys diet not supplemented with Gln/Glu presented a higher (P < 0.01) incidence of diarrhea than the other treatments. From 21 to 32 d of age, the piglets fed the control-lys diets performed better than those fed low-lys diets (P < 0.01). From 21 to 42 d of age, there was a correlation (P < 0.01) between lysine level and Gln/Glu supplementation for average daily feed intake (ADFI) and feed conversion (FC). Gln/Glu supplementation improved (P < 0.05) the ADFI of pigs fed the low-lys diets, resulting in a higher (P < 0.01) average daily weight gain (ADG) and BW; however, worse (P < 0.05) FC. Piglets consuming control-lys diets had higher (P < 0.05) serum urea nitrogen concentration (SUN) and IgG than low-lys piglets. In addition, Gln/Glu supplementation correlated with higher (P < 0.01) SUN. Dietary supplementation of glutamine and glutamate improved the growth performance of weaned piglets from 21 to 42 days of age, regardless of the diets’ lysine levels. In addition, reducing lysine levels 10% below the requirement negatively affects the growth performance and the immune response of nursery piglets.

Serum urea

10.5433/1679-0359.2021v42n6supl2p3919

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Citations (4)