Yeast chromium and digestible lysine levels in finishing pigs subjected to high ambient temperatures

Alexandre Pereira Dos Santos,Taynah Vieira Aguiar Farias,Jéssica Lira Da Silva,Karina Márcia Ribeiro De Souza Nascimento,Anderson Corassa,Charles Kiefer,Denise De Santana Lima,Stephan Alexandre Da Silva Alencar

doi:10.1590/0103-8478cr20200753

Alexandre Pereira Dos Santos, Taynah Vieira Aguiar Farias + Show 6 more

Open Access

https://doi.org/10.1590/0103-8478cr20200753

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Abstract

ABSTRACT: This study evaluated the effects of chromium yeast and digestible lysine levels on the performance and carcass characteristics of finishing pigs. Sixty-four barrows with an initial weight of 72.77 ± 7.20 kg and final weight of 119.44 ± 9.47 kg were used, distributed in a 2 x 2 factorial scheme, with two levels of chromium yeast (Cr0: 0 ppb and Cr800: 800 ppb) and two levels of digestible lysine (L0: recommended level and L+10%: 10%). The recorded air temperature of 30.9 ± 3.7 ºC during the experimental period was considered as heat stress. Performance variables were not influenced (P>0.05); however, L+10% showed an increase (P<0.05) in daily digestible lysine intake. Carcass characteristics of the animals were not influenced (P>0.05) by the chromium or digestible lysine levels. Supplementation with 800 ppb of yeast chromium and a 10% increase in the level of digestible lysine, isolated or associated, did not improve the performance and carcass characteristics of finishing pigs, subjected to high ambient temperatures.

Highlights

Elevated environmental temperatures are one of the most common stressing agents in swine production systems, which mainly affect the finishing swine
The mTOR signaling pathway functions as a central regulator of cell metabolism (LAPLANTE & SABATINI, 2009). Growth factors such as insulin and GH activate mTOR complexes, which are essential for protein synthesis; other factors such as leucine and glutamine and the levels of essential amino acids in the diet are critical for the activation (KIM et al, 2013)
Yeast chromium and digestible lysine levels in finishing pigs subjected to high ambient temperatures

Summary

Introduction

Elevated environmental temperatures are one of the most common stressing agents in swine production systems, which mainly affect the finishing swine. This study evaluated the effects of dietary supplementation of chromium yeast and digestible lysine, in terms of the ideal protein concept on the performance and carcass traits of finishing swine, grown under high environmental temperatures. Temperatures above the upper critical temperature of 22 °C (RENAUDEAU et al, 2011) and the black globe humidity index above 82.7 are established as conditions of heat stress for finishing pigs (KIEFER et al, 2010).

Results

Conclusion