Cromo e protocolos de utilização da ractopamina para suínos em terminação

• Ano de defesa: 2023
• Autor(a) principal: DÉBORA MARTINEZ RODRIGUES
• Orientador(a): Charles Kiefer
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Fundação Universidade Federal de Mato Grosso do Sul
• País: Brasil
• Palavras-chave em Português: Cromo; protocolos de utilização; ractopamina; suínos em terminação.
• Link de acesso: https://repositorio.ufms.br/handle/123456789/5781

RODRIGUES, D. M. Chromium and ractopamine utilization protocols for finishing pigs. 2023. Dissertação (Mestrado) – Faculdade de Medicina Veterinária e Zootecnia, Universidade Federal de Mato Grosso do Sul, Campo Grande, MS, 2023. With the advances in genetic improvement, pigs are increasingly productive. However, for these animals to express their maximum potential, it is necessary to provide diets that meet their nutritional requirements. Furthermore, pork consumers are more demanding with the quality of this product, and are looking for a higher proportion of meat and less fat. Among the alternatives for the search of maximum feed efficiency is the use of performance enhancing additives, among them the inclusion of ractopamine in the diets of pigs in the finishing phase. Ractopamine in the diet of finishing pigs improves performance, carcass characteristics and pork quality. The common period of use of this additive is up to 28 days before slaughter, however, pig producers have reported that the positive effect remains when used for a prolonged period. Over the years ractopamine has been banned in several countries due to possible residues in the products, so alternatives are being sought to replace this beta-adrenergic. Chromium, an essential mineral, has been used in research for this same purpose. Translated with www.DeepL.com/Translator (free version)This study aimed to evaluate the effect of the protocol for ractopamine use or the use of chromium (Cr) as performance enhancing additives and the quantitative characteristics of carcass of finishing pigs. Sixty barrows, genetically similar commercial hybrids, with initial weight of 74,30 ± 5,55 kg and final weight of 116,69 ± 5,82 kg were used. The animals were distributed in a randomized block design based on initial weight, in five diets, with six replications and two animals each. The diets were: control (C) – without the use of ractopamine or chromium; R28 – use of 10 ppm of ractopamine for 28 days before slaughter; R42 – use of 10 ppm of ractopamine for 42 days before slaughter; R21+21 –use of 10 ppm of ractopamine for 21 days, followed by 21 days of use of 15 ppm of ractopamine before slaughter; and Cr – use of 0,8 ppm of chromium yeast. The supplementation of 10 ppm ractopamine for 42 consecutive days increases the final weight, the daily weight gain and improves the feed conversion of the animals. However, the inclusion of 0,8 ppm of yeast chromium was not significative. Keywords: additives; carcass; nutrition; performance enhancer