Dietary iron or inulin supplementation alters iron status, growth performance, intramuscular fat and meat quality in finisher pigs.

Autor: Dunshea FR; School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia; Faculty of Biological Sciences, The University of Leeds, Leeds LS2 9JT, United Kingdom. Electronic address: fdunshea@unimelb.edu.au., Pluske JR; School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia; Australasian Pork Research Institute Limited, Willaston 5118, South Australia., Ponnampalam EN; School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia; Agrifeed Animal Production, 9 Poseidon Close, Mill Park, Victoria 3082, Australia.
Jazyk: angličtina
Zdroj: Meat science [Meat Sci] 2024 Jul; Vol. 213, pp. 109496. Date of Electronic Publication: 2024 Mar 16.
DOI: 10.1016/j.meatsci.2024.109496
Abstrakt: Forty LW × L pigs (20 boars and 20 gilts) (51.1 ± 0.41 kg) were allocated to a 2 × 2 × 2 factorial design with the respective factors being supplemental organic iron (Fe, 0 and 500 mg/kg), inulin (In, 0 and 50 g/kg) and sex (boars and gilts). After 5 weeks the animals were transported to an abattoir before slaughter and collection of samples. Serum iron was increased by supplemental Fe (28.4 v. 30.9 μmol/L, P = 0.05), although there was an interaction (P = 0.03) such that pigs fed diets with In had lower serum Fe concentrations than those without In (26.8 v. 32.3 μmol/L). Boars had lower (P < 0.01) haemoglobin (116 vs 125), haematocrit (36.7 v. 39.7%) and erythrocyte (6.6 v. 7.1 × 10 6 /mL) concentrations than gilts. Dietary In increased liveweight gain (795 v. 869 g/d, P < 0.02) and carcass weight (62.9 v. 65.2 kg, P < 0.02). Dietary Fe or In supplementation did not improve muscle Longissimus thoracis et lumborum (LTL) total Fe concentration (P > 0.05). Muscle non-heme Fe concentration was higher in Fe-supplemented pigs (P < 0.04) and gilts (P < 0.05) than their counterparts. Muscle heme Fe concentration was greater (3.04 vs 2.51, P < 0.05) in boars than in gilts. The LTL marbling score was greater (P < 0.01) for In-supplemented pigs, and the response was more notable when Fe and In were fed together. These data show that dietary supplementation of Fe increased serum Fe and muscle non-heme Fe concentrations. Supplementation of In at 5% in the diet of finisher pigs improved liveweight gain and the marbling score of pork.
Competing Interests: Declaration of competing interest “Dietary iron or inulin supplementation alters iron status, growth performance, intramuscular fat and meat quality in finisher pigs” by F. R. Dunshea, J.R. Pluske and EN Ponnampalam. None of the authors have any actual or potential conflict of interest.
(Copyright © 2024. Published by Elsevier Ltd.)
Databáze: MEDLINE
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