Abstract
This study was conducted to evaluate the period of chromium yeast supplementation on lipid profile of backfat and Longissimus lumborum muscle of barrows. It was evaluated carcass samples from forty barrows, genetically similar. Pigs diets were supplemented with 0.4 mg kg-1 of chromium yeast in four periods (0, 38, 62 and 94 days before slaughter). The experimental design was completely randomized with four treatments, ten replicates, and each experimental unit consisting of one animal. Lipid profiles of backfat and Longissimus lumborum muscle were analyzed by gas chromatography. The increase in the period of chromium yeast use had a quadratic effect (P<0.05) for stearic and oleic fatty acids, and total saturated, monounsaturated and unsaturated fatty acids in backfat. DH-γ-linolenic and arachidonic fatty acids reduced when the period of chromium yeast use increased. In the meat, there was a quadratic effect (P<0.05) only in the γ-linoleic fatty acid. The use of chromium yeast for different periods influences the lipid profile of the backfat and the Longissimus lumborum muscle, with less effect in the meat.
Highlights
Chromium is an essential trace mineral that plays a key role in the metabolism of glucose, protein, and fat in animal tissue
Supplementation of chromium emerged as a way to change the metabolism of pigs and produce carcasses with higher amounts of meat and lower fat (Ohh & Lee 2005)
There is a variety of forms of available chromium, and all these forms have different bioavailabilities, differing in performance responses (Lindemann et al 2008)
Summary
Chromium is an essential trace mineral that plays a key role in the metabolism of glucose, protein, and fat in animal tissue. Contradictory results have been observed with different sources of supplementation, sex, management, feed, category, among others (Lindemann et al 2008, Caramori Júnior et al 2017) Among these factors, attention has been given to the fact that the supplementation period may influence the animal response (Boleman et al 1995, Sales & Jancik 2011, Gebhardt et al 2016, Caramori Júnior et al 2017), it could have an effect on the deposition of fatty acids in swine carcass. This study was carried out to evaluate the period of chromium yeast supplementation on lipid profile and indicators of fat quality in the backfat and Longissimus lumborum muscle of barrows
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
