Abstract
The aim of the study was to evaluate the effects of chromium picolinate (CrPic) on growth performance, nutrient digestibility, and protein and lipid quality of five anatomical parts in growing pigs. The 30-day study was conducted on eight castrated Topigs growing male pigs, with an initial bodyweight of 17.16 ± 0.62 kg. The pigs were assigned to two groups (C, E), housed in individual metabolic cages, and fed on conventional diets with 17.80% crude protein (CP) and 3078 kcal/kg metabolizable energy (ME). The diet of E was supplemented with 200 ppm CrPic. Samples of ingesta and faeces were collected in three balance periods of five days each. At the end of the experiment, blood samples were collected, all pigs were slaughtered, and meat (tenderloin, loin, ham, shoulder, and belly) samples were collected. No significant differences of productive or plasma parameters were noticed. The results of the balance study showed that CrPic did not influence the digestibility of nitrogen, but the digestibility of fat was significantly decreased for group E. The nutritional quality of the collected samples was evaluated for proximate analysis. The tenderloin and ham samples had increased protein concentrations compared with C group. For belly and ham, the fat concentrations decreased significantly. As a result of this observation, amino acids and fatty acid profiles were analysed and a significant improvement were determined for E regarding essential amino acids. The conclusion of the study was that CrPic had positive effects on protein and fat metabolism and the meat had functional food attributes. Keywords: Amino acids, biochemical profile, chromium picolinate, digestibility, fatty acids, pork
Highlights
In the living organism, chromium (Cr) is a component of glucose tolerance factor
The experiment was conducted on eight growing castrated hybrid TOPIGS (Large White x Hybrid (Large White x Pietrain) female) × Talent male pigs, aged 57 ± 3 days, under conditions of experiment balance and it ran for 30 days
The pigs had an average initial bodyweight of 17.16 ± 0.6 kg. They received a commercial diet designed for this category of animals, which differed between groups according to the level of Cr3+ supplement (Table 1)
Summary
Chromium (Cr) is a component of glucose tolerance factor. Chromium can be supplemented to reduce the negative effects of environmental stress, dietary and hormonal stress (Sahin et al, 2002), and immune stress (Heugten & Spears, 1997). Chromium supplementation to diets for swine may improve specific growth and carcass responses (Jackson et al, 2009). It was noticed that the experimental period is a major factor that determines the pig’s response to Cr supplementation (Amata, 2013). Several authors (Page et al, 1993; Lindemann et al, 1995: Mooney & Cromwell, 1995) have reported variable results when the experiments were for the entire growingfinishing period. According to random effects models, average daily gain, percentage carcass lean, longissimus muscle area increased, and 10th-rib fat thickness decreased under dietary Cr supplementation
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