Effect of a chromium yeast supplement in growing-finishing pig diets on performance, carcass traits and fatty acid composition of adipose tissue

Ninety-six Pulavian x Pietrain crossbreed pigs (48 gilts and 48 barrows) were allotted to three treatments: 1. control with the basal diets for growing (25-65 kg body weight) and finishing period (65-105 kg BW ); 2. 1 kg of basal diets supplemented with 0.2 mg kg^-1 Cr from chromium yeast, and 3. 1 kg of basal diets supplemented with 0.5 mg kg^-1 Cr from chromium yeast. The pigs were housed in pens (4 gilts or 4 barrows per pen). Feed and water were available ad libitum and individual live weights and pen feed consumption were recorded on days 30, 60,90 and 110 (at slaughter) of the trial. Average daily gains and feed utilization were not significantly affected by Cr supplementation. Backfat thickness over the shoulder as well as subcutaneous fat of ham were reduced significantly in pigs supplemented with Cr. Lean of ham increased significantly in both experimental groups. A significant reduction in saturated fatty acid (SFA) content and an increase in the polyunsaturated fatty acid (PUFA) level of backfat and of leaf fat was noticed in the experimental groups. These results indicate that dietary supplementation of organic chromium may increase muscle and decrease fat deposition with lower content of SFA and higher content of PUFA in adipose tissues of backfat and leaf fat.