Yeast chromium and digestible lysine levels in finishing pigs subjected to high ambient temperatures

Santos, Alexandre Pereira dos; Kiefer, Charles; Nascimento, Karina Márcia Ribeiro de Souza; Corassa, Anderson; Silva, Jéssica Lira da; Farias, Taynah Vieira Aguiar; Alencar, Stephan Alexandre da Silva; Lima, Denise de Santana

doi:10.1590/0103-8478cr20200753

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ANIMAL PRODUCTION • Cienc. Rural 52 (3) • 2022 • https://doi.org/10.1590/0103-8478cr20200753 copy

Yeast chromium and digestible lysine levels in finishing pigs subjected to high ambient temperatures

Níveis de cromo levedura e lisina digestível para suínos em terminação sob temperaturas ambientais elevadas

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

This study evaluated the effects of chromium yeast and digestible lysine levels on the performance and carcass characteristics of finishing pigs. Sixty-four barrows with an initial weight of 72.77 ± 7.20 kg and final weight of 119.44 ± 9.47 kg were used, distributed in a 2 x 2 factorial scheme, with two levels of chromium yeast (Cr0: 0 ppb and Cr800: 800 ppb) and two levels of digestible lysine (L0: recommended level and L+10%: 10%). The recorded air temperature of 30.9 ± 3.7 ºC during the experimental period was considered as heat stress. Performance variables were not influenced (P>0.05); however, L+10% showed an increase (P<0.05) in daily digestible lysine intake. Carcass characteristics of the animals were not influenced (P>0.05) by the chromium or digestible lysine levels. Supplementation with 800 ppb of yeast chromium and a 10% increase in the level of digestible lysine, isolated or associated, did not improve the performance and carcass characteristics of finishing pigs, subjected to high ambient temperatures.

Key words:
additive; amino acids; nutrition; minerals

Authorship

Alexandre Pereira dos Santos

Programa de Pós-graduação em Ciência Animal, Universidade Federal de Mato Grosso do Sul (UFMS), 79070-900, Campo Grande, MS, Brasil.Universidade Federal de Mato Grosso do Sul (UFMS)BrazilCampo Grande, MS, BrazilPrograma de Pós-graduação em Ciência Animal, Universidade Federal de Mato Grosso do Sul (UFMS), 79070-900, Campo Grande, MS, Brasil.

http://orcid.org/0000-0003-1725-3672

Charles Kiefer ^*E-mail: charles.kiefer@ufms.br. *Corresponding author

http://orcid.org/0000-0001-9622-2844

Karina Márcia Ribeiro de Souza Nascimento

http://orcid.org/0000-0003-0482-0666

Anderson Corassa

Universidade Federal de Mato Grosso (UFMT), Sinop, MT, Brasil.Universidade Federal de Mato Grosso (UFMT)BrazilSinop, MT, BrazilUniversidade Federal de Mato Grosso (UFMT), Sinop, MT, Brasil.

http://orcid.org/0000-0002-3969-3065

Jéssica Lira da Silva

http://orcid.org/0000-0002-8153-1510

Taynah Vieira Aguiar Farias

http://orcid.org/0000-0002-4714-2861

Stephan Alexandre da Silva Alencar

http://orcid.org/0000-0001-7999-2417

Denise de Santana Lima

http://orcid.org/0000-0001-7953-0036

E-mail: charles.kiefer@ufms.br. ^*Corresponding author

Editors: Rudi Weiblen(0000-0002-1737-9817) Wagner Azis Garcia de Araújo(0000-0002-9106-643X)

DECLARATION OF CONFLICT OF INTEREST

The authors declare no conflict of interest. The funding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

All authors contributed equally for the conception and writing of the manuscript. All authors critically revised the manuscript and approved of the final version.

SCIMAGO INSTITUTIONS RANKINGS

Universidade Federal de Mato Grosso (UFMT), Sinop, MT, Brasil.Universidade Federal de Mato Grosso (UFMT)BrazilSinop, MT, BrazilUniversidade Federal de Mato Grosso (UFMT), Sinop, MT, Brasil.

Tables

Tables (4)

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Table 1
Centesimal and nutritional composition of experimental diets from 70 to 100 kg.

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Table 2
Centesimal and nutritional composition of experimental diets from 100 to 120 kg.

Thumbnail

Table 3
Levels of yeast chromium and digestible lysine on the performance of finishing pigs.

Thumbnail

Table 4
Levels of yeast chromium and digestible lysine on the carcass characteristics of finishing pigs.

Table 1 Centesimal and nutritional composition of experimental diets from 70 to 100 kg.

Ingredients	-----------------------------------------------Diets--------------------------------------------
	Cr0L0	Cr0L+10%	Cr800L0	Cr800L+10%
Corn	79.815	79.815	79.815	79.815
Soybean meal, 46.5%	15.693	15.693	15.693	15.693
Soy oil	1.700	1.700	1.700	1.700
Dicalcium phosphate	0.863	0.863	0.863	0.863
Limestone	0.594	0.594	0.594	0.594
Salt	0.368	0.368	0.368	0.368
L-Lysine HCl, 77.5%	0.339	0.444	0.339	0.444
DL-Methionine, 99.5%	0.071	0.120	0.071	0.120
L-Treonine, 96.8%	0.076	0.132	0.076	0.132
L-Tryptophan, 99.0%	0.032	0.048	0.032	0.048
Premix vitamin and mineral¹	0.150	0.150	0.150	0.150
Inert (kaolin)	0.300	0.074	0.250	0.024
Yeast chromium²	0.000	0.000	0.050	0.050
--------------------------------------------------------------------Nutritional composition³-----------------------------------------------------------------
Crude protein, %	14.145	14.285	14.145	14.285
Net energy, Mcal kg^-1	2.570	2.570	2.570	2.570
Calcium, %	0.497	0.497	0.497	0.497
Disponible phosphorus, %	0.242	0.242	0.242	0.242
Sodium, %	0.165	0.165	0.165	0.165
Digestible lysine, %	0.805	0.886	0.805	0.886
Digestible meth + cyst, %	0.483	0.532	0.483	0.532
Digestible treonine, %	0.523	0.576	0.523	0.576
Digestible tryptophan, %	0.161	0.177	0.161	0.177
Digestible valine, %	0.563	0.563	0.563	0.563

¹Content per kilogram of product: vit. A: 1,250,000 UI, vit. D3: 250,000 UI, vit. E: 6,250 UI, vit. K3: 750 mg, vit. B1: 375 mg, vit. B2: 1,000 mg, vit. B6: 375 mg, vit. B12: 4,500 mg, pantothenic acid: 2,300 mg, folic acid: 125 mg, iron: 25 mg, copper: 3,750 mg, manganese: 12.5 g, zinc: 31.25 g, iodine: 250 mg, selenium: 75 mg, and excipient.
²Supplementation of 50 g of yeast chromium to obtain diets with 800 ppb of yeast chromium.
³Values calculated based on the nutritional composition of raw materials (ROSTAGNO et al., 2017ROSTAGNO, H. S. et al. Brazilian tables for poultry and swine: Food composition and nutritional requirements. Viçosa-MG, 4th ed., 2017. 488p.).

Table 2 Centesimal and nutritional composition of experimental diets from 100 to 120 kg.

Ingredients	-------------------------------------------------Diets-----------------------------------------------
	Cr0L0	Cr0L+10%	Cr800L0	Cr800L+10%
Corn	85.271	85.271	85.271	85.271
Soybean meal, 46.5%	11.152	11.152	11.152	11.152
Soy oil	1.000	1.000	1.000	1.000
Dicalcium phosphate	0.758	0.758	0.758	0.758
Limestone	0.546	0.546	0.546	0.546
Salt	0.349	0.349	0.349	0.349
L-Lysine HCl, 77.5%	0.336	0.426	0.336	0.426
DL-Methionine, 99.5%	0.042	0.085	0.042	0.085
L-Treonine, 96.8%	0.062	0.110	0.062	0.110
L-Tryptophan, 99.0%	0.033	0.047	0.033	0.047
Premix vitamin and mineral¹	0.150	0.150	0.150	0.150
Inert (kaolin)	0.300	0.104	0.250	0.054
Yeast chromium²	0.000	0.000	0.050	0.050
---------------------------------------------------------------------Nutritional composition³------------------------------------------------------------------
Crude protein, %	12.270	12.397	12.270	12.397
Net energy, Mcal kg^-1	2.570	2.570	2.570	2.570
Calcium, %	0.444	0.444	0.444	0.444
Disponible phosphorus, %	0.216	0.216	0.216	0.216
Sodium, %	0.158	0.158	0.158	0.158
Digestible lysine, %	0.697	0.767	0.697	0.767
Digestible meth + cyst, %	0.418	0.460	0.418	0.460
Digestible treonine, %	0.453	0.499	0.453	0.499
Digestible tryptophan, %	0.139	0.153	0.139	0.153
Digestible valine, %	0.492	0.492	0.492	0.492

¹Content per kilogram of product: vit. A: 1,250,000 UI, vit. D3: 250,000 UI, vit. E: 6,250 UI, vit. K3: 750 mg, vit. B1: 375 mg, vit. B2: 1,000 mg, vit. B6: 375 mg, vit. B12: 4,500 mg, pantothenic acid: 2,300 mg, folic acid: 125 mg, iron: 25 mg, copper: 3,750 mg, manganese: 12.5 g, zinc: 31.25 g, iodine: 250 mg, selenium: 75 mg, and excipient.
²Supplementation of 50 g of yeast chromium to obtain diets with 800 ppb of yeast chromium.
³Values calculated based on the nutritional composition of raw materials (ROSTAGNO et al., 2017ROSTAGNO, H. S. et al. Brazilian tables for poultry and swine: Food composition and nutritional requirements. Viçosa-MG, 4th ed., 2017. 488p.).

Table 3 Levels of yeast chromium and digestible lysine on the performance of finishing pigs.

Variables	Cr0	Cr0	Cr800	Cr800	SEM	---------------P value---------------
	L0	L+10%	L0	L+10%		Cr	L	Cr x L
Initial weight	72.72	72.66	72.84	72.85	2.687	0.802	0.968	0.955
Final weight phase I	98.25	97.98	97.34	97.96	2.963	0.721	0.894	0.732
Final weight phase II	120.22	119.71	118.32	120.50	3.053	0.746	0.629	0.434
--------------------------------------------------------------------------Phase I, 70-100 kg------------------------------------------------------------------
DFI, kg	3.26	3.33	3.20	3.32	0.127	0.864	0.611	0.884
DWG, kg	1.02	1.01	0.98	1.00	0.028	0.546	0.844	0.684
FC	3.19	3.28	3.26	3.32	0.075	0.603	0.487	0.853
DDLI, g	26.28	29.51	25.80	29.46	1.056	0.861	0.031	0.889
DNEI, Mcal	8.39	8.58	8.24	8.57	0.328	0.867	0.582	0.885
--------------------------------------------------------------------------Phase II, 100-120 kg----------------------------------------------------------------
DFI, kg	3.25	3.19	3.18	3.39	0.099	0.628	0.572	0.341
DWG, kg	1.04	1.03	1.00	1.07	0.030	0.913	0.447	0.297
FC	3.12	3.11	3.18	3.18	0.098	0.624	0.988	0.962
DDLI, g	22.63	24.45	22.16	26.05	0.729	0.599	0.011	0.334
DNEI, Mcal	8.35	8.22	8.17	8.75	0.254	0.627	0.536	0.341
--------------------------------------------------------------------------Phase I+II, 70-120 kg---------------------------------------------------------------
DFI, kg	3.25	3.26	3.19	3.36	0.103	0.902	0.558	0.582
DWG, kg	1.03	1.02	0.99	1.04	0.022	0.646	0.542	0.360
FC	3.16	3.20	3.22	3.25	0.071	0.510	0.685	0.938
DDLI, g	24.61	27.21	24.14	27.90	0.829	0.928	0.013	0.626
DNEI, Mcal	8.37	8.42	8.21	8.65	0.268	0.927	0.528	0.610

Cr: chromium, L: lysine, DFI: daily feed intake, DWG: daily weight gain, FC: feed conversion, DDLI: daily digestible lysine intake, DNEI: daily net energy intake.

Table 4 Levels of yeast chromium and digestible lysine on the carcass characteristics of finishing pigs.

Variables	Cr0	Cr0	Cr800	Cr800	SEM	----------------------P value---------------------
	L0	L+10%	L0	L+10%		Cr	L	Cr x L
HCW, kg	89.30	90.07	89.21	89.88	2.474	0.932	0.646	0.977
CY, %	74.82	76.02	75.69	75.28	0.548	0.878	0.328	0.067
BT, mm	17.28	19.59	17.03	19.30	1.071	0.843	0.102	0.988
LD, mm	65.95	65.95	64.27	64.67	1.095	0.355	0.899	0.898
LM, %	55.03	53.02	54.82	53.11	0.919	0.960	0.109	0.894

Cr: chromium, L: lysine, HCW: hot carcass weight, CY: carcass yield, BT: backfat thickness, LD: loin depth, LM: lean meat.

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[1] E-mail: charles.kiefer@ufms.br. ^*Corresponding author