A szerves króm hatása a hússertés takarmányozásában: Irodalmi áttekintés és elozetes közlemény

Translated title of the contribution: Dietary effects of organic chromium in growing pigs. Review and preliminary publication

Sándor Fekete, Emma Kósa

Research output: Contribution to journalArticle

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Abstract

The effects of supplementation of the diet of weaned piglets with yeast and Cr-yeast has been tested in a field study. There were four groups of 36 piglets weaned at 28 days of age. The diets of the animals in the three experimental groups were supplemented from either weaning till slaughter with 1% baker-yeast (containing Saccharomyces cerevisiae)/kg feed (Group E), 1% yeast/kg feed plus a chromium concentration of 0.5 mg/kg feed (Group C-I), or supplemented only from 35 kg till slaughter with the chromium-yeast supplement (Group C-II), while animals in the control group were fed the same, but not supplemented, commercial diet. During the 5 months of the trial lasting from weaning till slaughter, the following parameters were collected: clinical status, losses (mortality and technical culling with date and cause), initial and final body weight and feed intake. The clinical status of treated animals was as normal as those in the control group. Final body weights in Groups C-I and C-II were significantly (P<0.05) higher (means: 125.5±0.95 and 123.2±1.23 kg, respectively) than those in the control group (121,3±1.46 kg). The final body weights in Group É tended to be also higher (122.3±1.02 kg). Feed conversion efficiency (FCE=feed intake/weight gain) in the experimental groups É, C-I and C-II were 3.33, 3.40 and 3.52, respectively, compared with 3.64 in the control group. These data justify the supplementation of the feed of weaner and finisher pigs with chromium-enriched yeast.

Original languageHungarian
Pages (from-to)29-34
Number of pages6
JournalMagyar Allatorvosok Lapja
Volume121
Issue number1
Publication statusPublished - Dec 1 1999

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ASJC Scopus subject areas

  • veterinary(all)

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