The objective of the present study was to evaluate the effects of cooling systems by negative pressure versus directed ducts on the performance of lactating sows and their litter. The experiment was conducted in a tropical climatic region in Brazil. Ninety-four lactating sows during 26.2±1.7 days of lactation were included with their 1,236 piglets. Sows were distributed using a completely randomized block design into two treatments: a negative pressure cooling (NPC) system and a directed duct cooling (DDC) system. [...]
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
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.
This study aimed to investigate the effects of diets with and without antibiotics supplementation and diets with 18.5% and 13.0% crude protein (CP) on growth performance, carcass characteristics, disease incidence, fecal microbiota, immune response, and antioxidant capacity of growing pigs. One hundred and eighty pigs (59-day-old; 18.5 ± 2.5 kg) were distributed in a randomized complete block design in a 2 × 2 factorial arrangement, nine replicates, and five pigs per pen. The factors were CP (18.5% or 13.0%) and antibiotics (none or 100 mg/kg tiamulin + 506 mg/kg oxytetracycline). Medicated diets were fed from days 59 to 73. After that, all pigs were fed their respective CP diets from 73 to 87 days. Data were analyzed using the Mixed procedure in SAS version 9.4. From days 59 to 73, pigs fed antibiotics diets had higher (P < 0.05) average daily feed intake (ADFI), average daily weight gain (ADG), gain to feed ratio (G:F), compared to the diets without antibiotics. From days 73 to 87 (postmedicated period), any previous supplementation of antibiotics did not affect pig growth performance. Overall (days 59 to 87), pigs-fed antibiotics diets had higher (P < 0.05) G:F compared to pigs-fed diets without antibiotics. In all periods evaluated, pigs fed 18.5% CP diets had higher (P < 0.05) ADG and G:F compared to pigs fed 13.0% CP. Pigs fed the 13.0% CP diets had lower (P < 0.05) fecal score and diarrhea incidence than those fed 18.5% CP. Pigs fed 18.5% CP diets had improved (P < 0.05) loin area compared to pigs-fed diets with 13.0% CP. At 66 days of age, pigs-fed antibiotics diets had lower (P < 0.05) alpha diversity estimated with Shannon and Simpson compared to the pig-fed diets without antibiotics. At family level, pigs fed 18.5% CP diets had higher (P < 0.05) relative abundance of Streptococcaceae, and lower (P < 0.05) relative abundance of Clostridiaceae at days 66 and 87 compared with pigs fed 13.0% CP. Pigs-fed antibiotics diets had lower (P < 0.05) immunoglobulin G and protein carbonyl concentrations at day 66 compared to the pigs-fed diets without antibiotics. The reduction of dietary CP from 18.5% to 13.0% reduced the growth performance and loin muscle area of growing pigs, although it was effective to reduce diarrhea incidence. Antibiotics improved growth performance, lowered diarrhea incidence, improved components of the humoral immune response, and reduced microbiota diversity. However, in the postmedicated period, we found no residual effect on the general health of the animals, and considering the overall period, only G:F was improved by the use of antibiotics.
Two experiments were conducted to determine the effects of dietary net energy content (NE) on performance and carcass traits of finishing barrows fed low crude protein (CP) diets. Pigs (60.0 ± 2.41 kg, Exp. 1; 90.0 ± 2.96 kg, Exp. 2) were allotted in randomized design to four dietary treatments. Exp. 1 had nine pens treatment-1 and Exp. 2 had eight pens treatment-1, with two pigs in all pens. The treatments were as follows: 179 g kg-1 CP and 2589 kcal NE kg-1, 134 g kg-1 CP and 2631 kcal NE kg-1, 134 g kg-1 CP and 2589 kcal NE kg-1, and 134 g kg-1 and 2589 kcal NE kg-1 (pair-feeding to 179 g kg-1 CP and 2589 kcal NE kg-1) in Exp. 1 and 166 g kg-1 and 2604 kcal NE kg-1, 123 g kg-1 CP and 2645 kcal NE kg-1, 123 g kg-1 CP and 2604 kcal NE kg-1, and 12.34% CP and 2604 kcal NE kg-1 (pair feeding to 166 g kg-1 CP and 2604 kcal NE kg-1) in Exp. 2. In Exp. 1, there was no effect of CP or NE on any performance and carcass traits evaluated. In Exp. 2, the greatest result of average daily gain was obtained with 123 g kg-1 CP and 2645 kcal NE kg-1. There was no effect of CP or NE on any other performance and carcass traits evaluated. For 60 to 90 kg barrows, reducing the CP of the diet from 179 g kg-1 to 134 g kg-1, adjusting or not adjusting the NE content of the diets with 134 g kg-1 CP does not compromise performance or carcass traits. For 90 to 110 kg barrows, reducing the CP of the diet from 16.62 to 123 g kg-1, while maintaining the same NE content (2604 kcal kg-1) of the diet with 166 g kg-1 CP does not compromise performance or carcass traits.
Abstract This study aimed to evaluate the effect of supplementing arginine (Arg) + glutamine (Gln) replacing antibiotics on performance, immune response, and antioxidant capacity of pigs in the growing phase. One hundred fifty 63-d-old pigs with initial body weight (BW) of 25.0 ± 1.46 kg were distributed in a randomized block design, with three treatments and ten replicates. The three diets were control; antibiotic, control + 100 mg/kg tiamulin and 506 mg/kg oxytetracycline; amino acid, control + 10 g/kg Arg and 2 g/kg Gln. Dietary treatments were fed from 63 to 77 d. Following the treatment period, all pigs were fed the control diet from 77 to 90 d. Data were analyzed using GLIMMIX and UNIVARIATE in SAS 9.4. From 63 to 70 d, pigs fed diets with antibiotics had improved (P < 0.05) average daily feed intake, average daily weight gain (ADG), gain to feed ratio (G:F), and 70-d BW compared to those fed control or amino acid diets. From 70 to 77 d, including antibiotics in the diet increased (P < 0.05) ADG and 77-d BW. From 77 to 90 d, pigs fed control or amino acid diets had greater (P < 0.05) ADG than those fed an antibiotic diet. From 63 to 90 d, although pig performance was not affected (P > 0.05), growth curve of pigs fed the antibiotic diets was different (P < 0.05) from those fed the control and amino acids diets. At 70 d, serum tumor necrosis factor-α and diamine oxidase (DAO) were lower (P < 0.05) in pigs fed the antibiotic diet than the control diet, and pigs fed the amino acid diet had intermediate results. Ferric reducing antioxidant power (FRAP) was lower (P < 0.05) in pigs fed the amino acid diet than the antibiotic diet, and pigs fed the control diet had intermediate results. Serum immunoglobulin A was lower (P < 0.05) in pigs fed the antibiotic diet. At 77 d, DAO and serum immunoglobulin G were lower (P < 0.05) in pigs fed the antibiotic diet. FRAP was lower (P < 0.05) in pigs fed the amino acid and control diets. Serum malondialdehyde was higher (P < 0.05) in pigs fed the amino acid diet than those fed the control diet, and pigs fed the antibiotic diet had intermediate results. At 90 d, antibiotics or amino acids did not affect (P > 0.05) serum parameters. Amino acid blend supplementation at the selected doses in this study did not positively affect growing pigs. Although from 63 to 77 d, antibiotics improved performance, when considering the overall study period, growing pigs did not benefit from a diet containing antibiotics.
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.
ABSTRACT The objective of the present study was to evaluate the effects of cooling systems by negative pressure versus directed ducts on the performance of lactating sows and their litter. The experiment was conducted in a tropical climatic region in Brazil. Ninety-four lactating sows during 26.2±1.7 days of lactation were included with their 1,236 piglets. Sows were distributed using a completely randomized block design into two treatments: a negative pressure cooling (NPC) system and a directed duct cooling (DDC) system. We adopted sow parity as blocking criterion. During the experimental period, environmental temperatures inside the farrowing rooms were 22.9±1.5 and 25.4±2.5 °C, respectively, using the NPC and DDC systems. Sow daily feed intake, litter weight at weaning, piglet weight at weaning, litter daily weight gain, piglet daily gain, and daily milk production per sow were greater in the NPC system than in the DDC system. The type of cooling system did not affect piglet weight after standardization, mortality, number of piglets weaned per sow, and estrus return. The use of an NPC system can reduce the effects of higher environmental temperatures better than the DDC system. The NPC system allowed for greater feed intake, piglet and litter weight gain, weight of piglets and litter at weaning, and milk production compared with the DDC system.
'/%3e%3cpath id='l' d='M-26.25 0h52.5v-12h-40.5v-16h33v-12h-33v-11H25v-12h-51.25z'/%3e%3cpath id='k' d='M-31.5 0h12v-48l14 48h11l14-48V0h12v-70H14L0-22l-14-48h-17.5z'/%3e%3cpath id='b' fill-rule='evenodd' d='M0 0a31.5 35 0 0 0 0-70A31.5 35 0 0 0 0 0m0-13a18.5 22 0 0 0 0-44 18.5 22 0 0 0 0 44'/%3e%3cpath id='d' fill-rule='evenodd' d='M-31.5 0h13v-26h28a22 22 0 0 0 0-44h-40zm13-39h27a9 9 0 0 0 0-18h-27z'/%3e%3cpath id='n' d='M-15.75-22C-15.75-15-9-11.5 1-11.5s14.74-3.25 14.75-7.75c0-14.25-46.75-5.25-46.5-30.25C-30.5-71-6-70 3-70s26 4 25.75 21.25H13.5c0-7.5-7-10.25-15-10.25-7.75 0-13.25 1.25-13.25 8.5-.25 11.75 46.25 4 46.25 28.75C31.5-3.5 13.5 0 0 0c-11.5 0-31.55-4.5-31.5-22z'/%3e%3cuse xlink:href='%23a' id='o' transform='scale(31.5)'/%3e%3cuse xlink:href='%23a' id='p' transform='scale(26.25)'/%3e%3cuse xlink:href='%23a' id='r' transform='scale(21)'/%3e%3cuse xlink:href='%23a' id='q' transform='scale(15)'/%3e%3cuse xlink:href='%23a' id='s' transform='scale(10.5)'/%3e%3cg id='m'%3e%3cclipPath id='c'%3e%3cpath d='M-31.5 0v-70h63V0zM0-47v12h31.5v-12z'/%3e%3c/clipPath%3e%3cuse xlink:href='%23b' clip-path='url(%23c)'/%3e%3cpath d='M5-35h26.5v10H5z'/%3e%3cpath d='M21.5-35h10V0h-10z'/%3e%3c/g%3e%3cg id='h'%3e%3cuse xlink:href='%23d'/%3e%3cpath d='M28 0c0-10 0-32-15-32H-6c22 0 22 22 22 32'/%3e%3c/g%3e%3cg id='a' fill='%23fff'%3e%3cg id='f'%3e%3cpath id='e' d='M0-1v1h.5' transform='rotate(18 0 -1)'/%3e%3cuse xlink:href='%23e' transform='scale(-1 1)'/%3e%3c/g%3e%3cuse xlink:href='%23f' transform='rotate(72)'/%3e%3cuse xlink:href='%23f' transform='rotate(-72)'/%3e%3cuse xlink:href='%23f' transform='rotate(144)'/%3e%3cuse xlink:href='%23f' transform='rotate(216)'/%3e%3c/g%3e%3c/defs%3e%3crect width='100%25' height='100%25' x='-50%25' y='-50%25' fill='%23009b3a'/%3e%3cpath fill='%23fedf00' d='M-1743 0 0 1113 1743 0 0-1113z'/%3e%3ccircle r='735' fill='%23002776'/%3e%3cclipPath id='g'%3e%3ccircle r='735'/%3e%3c/clipPath%3e%3cpath fill='%23fff' d='M-2205 1470a1785 1785 0 0 1 3570 0h-105a1680 1680 0 1 0-3360 0z' clip-path='url(%23g)'/%3e%3cg fill='%23009b3a' transform='translate(-420 1470)'%3e%3cuse xlink:href='%23b' y='-1697.5' transform='rotate(-7)'/%3e%3cuse xlink:href='%23h' y='-1697.5' transform='rotate(-4)'/%3e%3cuse xlink:href='%23i' y='-1697.5' transform='rotate(-1)'/%3e%3cuse xlink:href='%23j' y='-1697.5' transform='rotate(2)'/%3e%3cuse xlink:href='%23k' y='-1697.5' transform='rotate(5)'/%3e%3cuse xlink:href='%23l' y='-1697.5' transform='rotate(9.75)'/%3e%3cuse xlink:href='%23d' y='-1697.5' transform='rotate(14.5)'/%3e%3cuse xlink:href='%23h' y='-1697.5' transform='rotate(17.5)'/%3e%3cuse xlink:href='%23b' y='-1697.5' transform='rotate(20.5)'/%3e%3cuse xlink:href='%23m' y='-1697.5' transform='rotate(23.5)'/%3e%3cuse xlink:href='%23h' y='-1697.5' transform='rotate(26.5)'/%3e%3cuse xlink:href='%23j' y='-1697.5' transform='rotate(29.5)'/%3e%3cuse xlink:href='%23n' y='-1697.5' transform='rotate(32.5)'/%3e%3cuse xlink:href='%23n' y='-1697.5' transform='rotate(35.5)'/%3e%3cuse xlink:href='%23b' y='-1697.5' transform='rotate(38.5)'/%3e%3c/g%3e%3cuse xlink:href='%23o' x='-600' y='-132'/%3e%3cuse xlink:href='%23o' x='-535' y='177'/%3e%3cuse xlink:href='%23p' x='-625' y='243'/%3e%3cuse xlink:href='%23q' x='-463' y='132'/%3e%3cuse xlink:href='%23p' x='-382' y='250'/%3e%3cuse xlink:href='%23r' x='-404' y='323'/%3e%3cuse xlink:href='%23o' x='228' y='-228'/%3e%3cuse xlink:href='%23o' x='515' y='258'/%3e%3cuse xlink:href='%23r' x='617' y='265'/%3e%3cuse xlink:href='%23p' x='545' y='323'/%3e%3cuse xlink:href='%23p' x='368' y='477'/%3e%3cuse xlink:href='%23r' x='367' y='551'/%3e%3cuse xlink:href='%23r' x='441' y='419'/%3e%3cuse xlink:href='%23p' x='500' y='382'/%3e%3cuse xlink:href='%23r' x='365' y='405'/%3e%3cuse xlink:href='%23p' x='-280' y='30'/%3e%3cuse xlink:href='%23r' x='200' y='-37'/%3e%3cuse xlink:href='%23o' y='330'/%3e%3cuse xlink:href='%23p' x='85' y='184'/%3e%3cuse xlink:href='%23p' y='118'/%3e%3cuse xlink:href='%23r' x='-74' y='184'/%3e%3cuse xlink:href='%23q' x='-37' y='235'/%3e%3cuse xlink:href='%23p' x='220' y='495'/%3e%3cuse xlink:href='%23r' x='283' y='430'/%3e%3cuse xlink:href='%23r' x='162' y='412'/%3e%3cuse xlink:href='%23o' x='-295' y='390'/%3e%3cuse xlink:href='%23s' y='575'/%3e%3c/svg%3e)
'/%3e%3c/g%3e%3cuse xlink:href='%23d' x='45.714'/%3e%3cuse xlink:href='%23e' transform='matrix(-1 0 0 1 479.792 0)'/%3e%3cg id='f' fill='%23fff'%3e%3cpath fill='%23039' d='M232.636 202.406v.005c0 2.212.85 4.227 2.212 5.69 1.365 1.466 3.245 2.377 5.302 2.377 2.067 0 3.944-.905 5.303-2.365 1.358-1.459 2.202-3.472 2.202-5.693v-10.768l-14.992-.013-.028 10.766'/%3e%3ccircle cx='236.074' cy='195.735' r='1.486'/%3e%3ccircle cx='244.392' cy='195.742' r='1.486'/%3e%3ccircle cx='240.225' cy='199.735' r='1.486'/%3e%3ccircle cx='236.074' cy='203.916' r='1.486'/%3e%3ccircle cx='244.383' cy='203.905' r='1.486'/%3e%3c/g%3e%3cuse xlink:href='%23f' y='-26.016'/%3e%3cuse xlink:href='%23f' x='-20.799'/%3e%3cuse xlink:href='%23f' x='20.745'/%3e%3cuse xlink:href='%23f' y='25.784'/%3e%3c/svg%3e)
'%3e%3cpath fill='%23012169' d='M0 0v30h60V0z'/%3e%3cpath stroke='%23fff' stroke-width='6' d='m0 0 60 30m0-30L0 30'/%3e%3cpath stroke='%23C8102E' stroke-width='4' d='m0 0 60 30m0-30L0 30' clip-path='url(%23b)'/%3e%3cpath stroke='%23fff' stroke-width='10' d='M30 0v30M0 15h60'/%3e%3cpath stroke='%23C8102E' stroke-width='6' d='M30 0v30M0 15h60'/%3e%3c/g%3e%3c/svg%3e)
