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Effects of Inclusion Levels of Dietary Vitamins and Trace Minerals on Growth Performance and Pork Stability in Finishing Pigs

  • Chae, B.J. (Division of Animal Resources, Kangwon National University) ;
  • Choi, S.C. (Division of Animal Resources, Kangwon National University) ;
  • Cho, W.T. (Department of Animal Science and Technology, Seoul National University) ;
  • Han, In K. (Department of Animal Science and Technology, Seoul National University) ;
  • Sohn, K.S. (Agribrands Purina Korea Inc.)
  • Received : 2000.02.02
  • Accepted : 2000.03.16
  • Published : 2000.10.01

Abstract

A total of one hundred twenty pigs ($L{\times}Y{\times}D$, $50{\pm}0.78kg$) were employed for a 7-week feeding trial to determine the effect of inclusion levels of vitamin and mineral (VTM) premixes on growth performance, nutrient digestibility and pork stability in finishing pigs. Treatments were 100% (Control), 150%, 200%, and 250% of NRC (1998) requirements. Increasing dietary VTM premixes in finishing pigs had a linear (p<0.05) effect on ADG. It also had a linear effect (p<0.05) on the digestibility of calcium and a linear and quadratic effect (p<0.05) on the digestibility of phosphorus. As dietary VTM levels were increased from 100 to 250% NRC (1998), TBARS values of pork samples were linearly (p<0.05) lowered when stored at $1^{\circ}C$ for 2 or 3 weeks. There was also a trend reducing POV of pig meat as dietary VTM level was increased. In conclusion, it would appear that inclusion of VTM premixes at the level of 200-250% of NRC (1998) requirements gave positive effects on growth performance and pork stability in finishing pigs.

Keywords

Vitamin and Mineral Premix;Growth;Pork Stability

Acknowledgement

Supported by : MAF-SGRP(Ministry of Agriculture and Forestry-Special Grants Research Program)

Cited by

  1. Effects of nutritional modifications on the water-holding capacity of fresh pork: a review vol.124, pp.s1, 2007, https://doi.org/10.1111/j.1439-0388.2007.00686.x