Forty-two pigs, 21 gilts and 21 barrows of similar weight and age, evenly divided into 3 groups of 14 subjects each, were fed, from 95 kg live weight (lw) till slaughtering (≈ 165 kg lw), the same basal diet containing either 10 (control C), or 60 (T1) or 110 ppm (T2) of pantothenic acid, as calcium pantothenate. At increasing dietary levels of vitamin B5, only numerical improvements (P>0.05) of lw gain, lean meat percentage and lean cuts took place, whereas total adipose cuts percentage decreased significantly (P<0.05). Meat colour parameters and pH were in no way affected by the dietary treatment.
Effets de l’utilisation de l’acide pantothénique dans la ration du porc lourd italien / P., Santoro; P., Macchioni; LO FIEGO, Domenico Pietro. - STAMPA. - 41:(2009), pp. 69-70. (Intervento presentato al convegno 41èmes Journées de la Recherche Porcine tenutosi a Parigi nel 3-4 février 2009).
Effets de l’utilisation de l’acide pantothénique dans la ration du porc lourd italien
LO FIEGO, Domenico Pietro
2009
Abstract
Forty-two pigs, 21 gilts and 21 barrows of similar weight and age, evenly divided into 3 groups of 14 subjects each, were fed, from 95 kg live weight (lw) till slaughtering (≈ 165 kg lw), the same basal diet containing either 10 (control C), or 60 (T1) or 110 ppm (T2) of pantothenic acid, as calcium pantothenate. At increasing dietary levels of vitamin B5, only numerical improvements (P>0.05) of lw gain, lean meat percentage and lean cuts took place, whereas total adipose cuts percentage decreased significantly (P<0.05). Meat colour parameters and pH were in no way affected by the dietary treatment.
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