Supplementation of functional amino acids and minerals in diets for growing-finishing pigs

• Ano de defesa: 2023
• Autor(a) principal: Teixeira, Lucas Medina
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: eng
• Instituição de defesa: Universidade Federal de Viçosa; Zootecnia
• Palavras-chave em Português: Suíno - Alimentação e rações; Suíno - Registros de desempenho; Aminoácidos na nutrição animal; Ácidos graxos; Nutrição e Alimentação Animal
• Link de acesso: https://locus.ufv.br//handle/123456789/31675; https://doi.org/10.47328/ufvbbt.2023.638

This study aimed to evaluate the effect of functional amino acid and mineral supplementation on growth performance, carcass characteristics, meat quality, and fatty acid profile of finishing pigs. 120 castrated male pigs with an initial weight of 59.7 ± 2.7 kg were used, distributed into four diets: control diet (C); amino acids (A), C + arginine and leucine; Minerals (M), C + chromium picolinate and magnesium oxide and A + M. From 127 to 159 days, treatment A showed higher ADG and AC compared to group C. Pigs fed A + M showed better AC compared to group C. For the total period (98 to 159 days), the group fed with diet A showed higher GPD and final weight in relation to group C. Pigs fed with A + M showed greater insulin release, lower serum urea nitrogen concentration, and less subcutaneous fat deposition. The quality of the meat was affected by the treatments, pigs fed diet A showed less water loss during defrosting and total, in addition to a greater amount of oleic fatty acid. Pigs fed the M diet had greater amounts of oleic fatty acid and monounsaturated fatty acids compared to C. In summary, it has been shown that amino acid supplementation affects meat performance and quality, while mineral supplementation only affects meat quality. of the meat. The combination of amino acids and minerals improves performance and carcass characteristics. Keywords: Arginine. Leucine. Chrome. Magnesium. Performance. Meat quality.