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- Title
Evaluation of interactive effects of vitamin E and linseed oil as a source of omega-3 fatty acids on growth performance, blood characteristics and meat quality of finishing pigs.
- Authors
Upadhaya, S. D.; Li, T. S.; Kim, Y. M.; Kim, I. H.
- Abstract
Omega-3 and vitamin E are the essential nutrients which possess anti-inflammatory properties and have many health benefits for both human and animals. This study was conducted to evaluate the effects of supplementation of vitamin E and omega-3 fatty acid to corn soybean meal based diet on the growth performance, nutrient digestibility, blood profiles and meat quality of finishing pigs for a period of 12 wk. A total of 140 finishing pigs [(Yorkshire x Landrace) x Duroc] with an average initial BW of 46.5 kg were blocked and stratified based on sex and body weight to a 2 x 2 factorial design with the respective factors being 1) with and without 300 IU vitamin E (Vit E), and 2) with and without 0.75% of linseed oil as a source of omega-3 fatty acid (w-3 FA). Each treatment consisted of 7 replicate pens with 5 pigs (3 barrows and 2 gilts) per pen. The supplementation of Vit E improved (P < 0.05) overall ADG (828 g) compared with non supplemented group (800 g). The digestibility of nitrogen (N) tended to improve (P = 0.07) with the addition of Vit E in the diet. At wk 12, the concentration of IgG increased (P < 0.01) with the addition of Vit E (704 mg/dL vs. 660 mg/dL) in the diet whereas the concentration of Cortisol was reduced (P < 0.05) with the addition of VitE (1.1 ug/dLvs. 1.4 Lig/dL) or"-3 FA (1.2 Lig/ dL vs. 1.4 Lig/dL). Moreover there was an additive effect (P = 0.03) of the combined supplementation of Vit E and n-3 FA on Cortisol concentration. Surface LM color (a*) scored higher ((P < 0.05) with the supplementation of Vit E (17.1 vs. 16.6) However, the score of color based on sensory evaluation was lower (P < 0.05) in Vit E supplemented group (3.4 vs. 3.7) and drip loss was lower (P < 0.05) in Vit E supplemented groups (16.5% vs. 19.2%) on Day 5. In conclusion, vitamin E independently influenced overall daily gain, IgG and meat quality. However, additive effects of Vitamin E and omega-3 fatty acids were observed for Cortisol concentration.
- Subjects
SWINE nutrition; VITAMIN E in animal nutrition; OMEGA-3 fatty acids; ACIDOLYSIS; HYDROCORTISONE
- Publication
Journal of Animal Science, 2016, Vol 94, p139
- ISSN
0021-8812
- Publication type
Article
- DOI
10.2527/msasas2016-296