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11. Effects of dietary vitamin E and fat supplementation on pork quality1 .

Author

Guo, Q., Richert, B. T., Burgess, J. R., Webel, D. M., Orr, D. E., Blair, M., Fitzner, G. E., Hall, D. D., Grant, A. L., and D. E. Gerrard

Subjects
VITAMIN E, QUALITY of pork, PRODUCT quality, PORK, MEAT, FATTY acids, ADIPOSE tissues, MEAT quality, FAT
Abstract

The effects of dietary vitamin E (VE, α-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1 of 6 diets and fed for 63 d in a 3 × 2 factorial design. The dietary treatments included 3 fat levels (normal corn, high oil corn, high oil corn plus added beef tallow) and 2 levels of VE supplementation (40 lU/kg, normal VE supplementation; and 200 lU/kg, high VE supplementation). At 113 kg of BW, 54 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. Growth performance and meat quality characteristics did not differ (P> 0.05) among treatment groups. The high level of VE supplementation had a beneficial effect on the oxidative stability of pork as indicated by thiobarbituric acid reactive substance (TBARS) values. Lean tissue had lower (P < 0.05) TBABS in the group fed the high VE than in those fed the normal VE level. The TBABS values differed among storage periods (0 to 6 d) and also between fresh and cooked ground ham. Fat type did not significantly affect total saturated and unsaturated fatty acids proportions in the neutral and polar fraction of muscle. Adding VE acetate led to greater (P < 0.05) monounsaturated and total unsaturated fatty acid proportions in neutral lipids of muscle and adipose tissues. Increasing dietary levels of VE acetate increased the concentration of VE in plasma and muscle. These results indicate that dietary VE acetate supplementation increased (P < 0.05) lipid stability and the VE concentration of muscle. [ABSTRACT FROM AUTHOR]

Published
2006
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17. Use of Saccharomyces cerevisiaefermentation product on growth performance and microbiota of weaned pigs during Salmonellainfection1

Author

Price, K. L., Totty, H. R., Lee, H. B., Utt, M. D., Fitzner, G. E., Yoon, I., Ponder, M. A., and Escobar, J.

Abstract

Anaerobically fermented yeast products are a rich source of nutritional metabolites, mannanoligosaccharides, and β-glucans that may optimize gut health and immunity, which can translate into better growth performance and a reduced risk of foodborne pathogens. The objective of this study was to quantify the effects of Saccharomyces cerevisiaefermentation product (Diamond V Original XPC) inclusion in nursery diets on pig performance and gastrointestinal microbial ecology before, during, and after an oral challenge with Salmonella.Pigs (n = 40) were weaned at 21 d of age, blocked by BW, and assigned in a 2 × 2 factorial arrangement consisting of diet (control or 0.2% XPC) and inoculation (sterile broth or Salmonella). Pigs were fed a 3-phase nursery diet (0 to 7 d, 7 to 21 d, and 21 to 35 d) with ad libitum access to water and feed. On d 14, pigs were orally inoculated with 109cfu of Salmonella entericaserovar Typhimurium DT104 or sterile broth. During d 17 to 20, all pigs were treated with a 5 mg/kg of BW intramuscular injection of ceftiofur-HCl. Growth performance and alterations in the gastrointestinal microbial ecology were measured during preinoculation (PRE; 0 to 14 d), sick (SCK; 14 to 21 d), and postinoculation (POST; 21 to 35 d). Body weight and ADG were measured weekly. Rectal temperature (RT) was measured weekly during PRE and POST, and every 12 h during SCK. Diet had no effect on BW, ADG, or RT during any period (P= 0.12 to 0.95). Inclusion of XPC tended (P< 0.10) to increase Salmonellashedding in feces during SCK. Consumption of XPC altered the composition of the gastrointestinal microbial community, resulting in increased (P< 0.05) populations of Bacteroidetesand Lactobacillusafter Salmonellainfection. Pigs inoculated with Salmonellahad decreased ADG and BW, and increased RT during SCK (P< 0.001). Furthermore, fecal Salmonellacfu (log10) was modestly correlated (P= 0.002) with BW (r = −0.22), ADFI (r = −0.27), ADG (r = −0.36), G:F (r = −0.18), and RT (r = 0.52) during SCK. After antibiotic administration, all Salmonella-infected pigs stopped shedding. During POST, an interaction between diet and inoculation (P= 0.009) on ADG indicated that pigs infected with Salmonellagrew better when eating XPC than the control diet. The addition of XPC to the diets of weanling pigs resulted in greater compensatory BW gains after infection with Salmonellathan in pigs fed conventional nursery diets. This increase in BW gain is likely associated with an increase in beneficial bacteria within the gastrointestinal tract.

Published
2010
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26. The effects of porcine somatotropin (pST) dosage and dietary lysine level on growth performance and carcass characteristics of finishing swine

Author

Schricker, B R, primary, Stoner, G R, additional, Danler, R J, additional, Thaler, R C, additional, Kenny, B P, additional, Hurt, S S, additional, Fitzner, G E, additional, Apple, J, additional, Warren, K, additional, Goodband, Robert D, additional, Nelssen, Jim L, additional, Hines, Robert H, additional, Kropf, Donald H, additional, and Hancock, Joe D, additional

Published
1988
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28. Effects of dietary vitamin E and fat supplementation on pork quality1 .

Author

Guo, Q., Richert, B. T., Burgess, J. R., Webel, D. M., Orr, D. E., Blair, M., Fitzner, G. E., Hall, D. D., Grant, A. L., and D. E. Gerrard

Subjects
*VITAMIN E, *QUALITY of pork, *PRODUCT quality, *PORK, *MEAT, *FATTY acids, *ADIPOSE tissues, *MEAT quality, *FAT
Abstract

The effects of dietary vitamin E (VE, α-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage, fatty acid profiles of muscle and adipose tissue, and VE concentrations of plasma, muscle, and adipose tissue were studied. Six hundred pigs were allocated to 1 of 6 diets and fed for 63 d in a 3 × 2 factorial design. The dietary treatments included 3 fat levels (normal corn, high oil corn, high oil corn plus added beef tallow) and 2 levels of VE supplementation (40 lU/kg, normal VE supplementation; and 200 lU/kg, high VE supplementation). At 113 kg of BW, 54 pigs were slaughtered as a subsample to evaluate dietary effects on pork quality. Growth performance and meat quality characteristics did not differ (P> 0.05) among treatment groups. The high level of VE supplementation had a beneficial effect on the oxidative stability of pork as indicated by thiobarbituric acid reactive substance (TBARS) values. Lean tissue had lower (P < 0.05) TBABS in the group fed the high VE than in those fed the normal VE level. The TBABS values differed among storage periods (0 to 6 d) and also between fresh and cooked ground ham. Fat type did not significantly affect total saturated and unsaturated fatty acids proportions in the neutral and polar fraction of muscle. Adding VE acetate led to greater (P < 0.05) monounsaturated and total unsaturated fatty acid proportions in neutral lipids of muscle and adipose tissues. Increasing dietary levels of VE acetate increased the concentration of VE in plasma and muscle. These results indicate that dietary VE acetate supplementation increased (P < 0.05) lipid stability and the VE concentration of muscle. [ABSTRACT FROM AUTHOR]

Published
2006
Full Text
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