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Effect of CLA supplementation to low-protein diets on the growth performance, carcass characteristics, plasma urea nitrogen concentration, and fatty acid profile in the meat of pigs
Martínez-Aispuro, Manuel; Figueroa-Velasco, José Luis; Zamora-Zamora, Vicente; Cordero-Mora, José Luis; Narciso-Gaytán, Carlos; Sánchez-Torres, María Teresa; Carrillo-Domínguez, Silvia; Castillo-Domínguez, Rosa María.
Affiliation
  • Martínez-Aispuro, Manuel; Colegio de Postgraduados. Texcoco. MX
  • Figueroa-Velasco, José Luis; Colegio de Postgraduados. Texcoco. MX
  • Zamora-Zamora, Vicente; Colegio de Postgraduados. Texcoco. MX
  • Cordero-Mora, José Luis; Colegio de Postgraduados. Texcoco. MX
  • Narciso-Gaytán, Carlos; Colegio de Postgraduados. Texcoco. MX
  • Sánchez-Torres, María Teresa; Colegio de Postgraduados. Texcoco. MX
  • Carrillo-Domínguez, Silvia; Colegio de Postgraduados. Texcoco. MX
  • Castillo-Domínguez, Rosa María; Colegio de Postgraduados. Texcoco. MX
Braz. arch. biol. technol ; 57(5): 742-754, Sep-Oct/2014. tab
Article in English | LILACS | ID: lil-723053
Responsible library: BR1.1
ABSTRACT
To analyze the effect of conjugated linoleic acid (CLA) on the meat of pigs (0,1%) and three crude protein (CP) levels (nursery 20.5, 16.0, 14.5%; growing 16, 14.5, 11.5%; and finishing 14.0, 12.5, 11% CP), studies were conducted with 36 hybrid (Yorkshire×Landrace×Duroc) barrows (17.3-83.5 kg), which were individually penned and allotted in a completely randomized design in a factorial (2×3) arrangement for 84 d. The analysis by phases indicated that CP level affected some variables. Average daily gain, average daily feed intake, fat free lean gain, backfat thickness, longissimus muscle area and final body weight were reduced (P≤0.05) feeding the lowest CP diet in nursery and growing pigs. Plasma urea nitrogen concentration was also lower (P≤0.05) in the growing and finishing phases when fed the lowest CP level. The global analysis showed that all the analyzed variables (except feed gain ratio, lean meat percentage and plasma urea nitrogen concentration) were reduced (P≤0.05) in the pigs fed low-protein diets; plasma urea nitrogen concentration tended to be lower (P=0.07) when CP was reduced. The fatty acid profile of the meat (semimembranosus and longissimus muscles) indicated that CLA addition increased CLA isomers and total saturated fatty acids, and reduced the total monounsaturated fatty acids (P≤0.05). α-Linolenic acid was lowered in longissimus muscle of pigs fed LPD (P=0.08). These results indicated that reducing the crude protein concentration in the diet of fattening pigs from 20.5 to 16.0% in nursery phase; from 16.0 to 14.5% in growing stage; and from 14.0 to 12.5% in finishing pigs, did not negatively affect the growth performance, nor carcass characteristics. The results also showed that the addition of CLA did not improve pig response and the concentration of unsaturated fatty acids and total lipids altered the feeding LPD.


Full text: Available Collection: International databases Database: LILACS Type of study: Controlled clinical trial Language: English Journal: Braz. arch. biol. technol Journal subject: Biology Year: 2014 Document type: Article / Project document Affiliation country: Mexico Institution/Affiliation country: Colegio de Postgraduados/MX

Full text: Available Collection: International databases Database: LILACS Type of study: Controlled clinical trial Language: English Journal: Braz. arch. biol. technol Journal subject: Biology Year: 2014 Document type: Article / Project document Affiliation country: Mexico Institution/Affiliation country: Colegio de Postgraduados/MX
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