| Autor: |
W. E. Magee, Y. Wang, Christy L. Bratcher, C. Huang, D. A. Griffing, L. I. Chiba, Werner G. Bergen, I.M. Torres, E.A. Spangler, Soren P. Rodning |
| Rok vydání: |
2019 |
| Předmět: |
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| Zdroj: |
Livestock Science. 220:143-151 |
| ISSN: |
1871-1413 |
| DOI: |
10.1016/j.livsci.2018.11.011 |
| Popis: |
Dietary lipid supplementation can reduce de novo lipogenesis and increase intramuscular fat content of pork simultaneously, and vitamin E supplementation can increase the oxidative stability of pork. A total of 96 pigs (Yorkshire) were used to investigate the effect of dietary lipid (0 or 1% flaxseed oil + 1, 3, or 5% poultry fat for diets supplemented with lipids) and vitamin E (11 or 220 IU/kg) supplementation in a 4 × 2 factorial arrangement of treatments on growth performance, serum metabolites, and carcass traits of finisher pigs, and physical characteristics of pork. Forty-eight pens containing 2 gilts or 2 castrated males per pen were randomly assigned to 8 diets with 3 gilt pens and 3 castrated male pens per treatment. Pigs were switched from finisher-1 [initial body weight (BW): 54.3 ± 3.4 kg] to finisher-2 diets when the average pen BW reached 84.1 ± 4.0 kg. Standardized ileal digestible Lys and Ca and P were adjusted with the DE content accordingly to maintain constant Lys, Ca, and P to DE ratios. Pigs were harvested when they reached the target BW of 110.0 ± 3.0 kg. There were no lipid x vitamin E interactions in growth performance. As dietary lipids increased from 0 to 6%, average daily feed intake decreased linearly (P |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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Full Text from ScienceDirect