Evaluation of dietary phytic acid and inorganic iron on the performa nce, characteristics of carcass, serum profile of finishing pigs
Keywords:
carcass quality, minera, natural antioxidant.Abstract
The project aimed to evaluate the effect of phytic acid and inorganic dietary iron for finishing pigs on growth peiformance, carcass characte1istics and serum profile. Forty ban-ows of commercial genetic, with an initial weight of 64.34 ± 6.64 kg and 108 days of average age were used . The animais were weighed and placed in individual pens, with a compact floor, and 3 m2 of area, where they received water and feed ad libitum during 30-day. Were evaluated the daily feed intake, daily weight gain and feed conversion. The expe1imental design was a randomized blocks, 2 x 2 facto1ial design, where the factors were the diets with and without supplemental inorganic iron and the levels of phytic acid (FA) in the diet, high (4,85%) and low (2,98%). TI1e defatted com genn meal represented a source to increase the concentration of phytic acid in the diet. Upon to reach 100.76 ± 6.54 kg of average weight, the animals were slaughtered in a commercial abattoir and submitted to evaluation of carcass traits. ln the slaughter, during the bleeding, the blood was collected to evaluate the serum profile: erytrogram detennination and the rates iron. There were no differences (P> 0,05) between the factors for the performance , serum profile, and carcass traits. Supplementation of inorganic iron (25mg/kg of premix) and/or its withdrawal and superior level of phytic acid, considering the level obtained with rations fonnulated mainly by com and soybean ingredients, can be used without to atfect the perfonnance , serum profile and carcass characte1istics.
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