| Summary: | 碩士 === 國立嘉義大學 === 動物科學系研究所 === 98 === This study was aim to investigate the effect of dietary supplementation of nanosized of trivalent chromium on chromium availability, growth performance, serum and carcass characteristics of pigs. In trial 1, crossbred
(Landrace×Yorkshire×Duroc) growing pigs (average body weight was 31.29 kg) in 5×5 Latin square design, as control, CrCl3, CrPic, NanoCrCl3 and NanoCrPic were used. The chromium was added at 200 ppb level in diet to evaluate the nutrient digestibility and chromium availability. In trial 2, sixty LYD growing-finishing pigs (average body weight was 76.7 kg) randomly allotted to five dietary treatments with four replicates to evaluate the carcass
and meat traits when pigs reached 120 kg. The results of trial 1 suggested that there were no differences in nutrient digestibility among groups, but Cr availability in NanoCrPic was better (p<0.05) than CrPic and NanoCrCl3
group with the CrCl3 group the lowest. Trial 2 results suggested that feed intake in CrCl3, NanoCrCl3, and NanoCrPic group were better (p<0.05) than that in control group, but average daily BW gain and feed/gain ratio were not different between each group. In serum parameters, blood glucose, insulin level, HDL and LDL+VLDL profile were not different between each group. Serum NEFA level was lower significantly (P<0.05) in NanoCrPic group. Serum Cr concentration was increased by dietary chromium supplementation and by chromium nanoparticle formulation. In carcass traits, there were no differences in carcass yield, longissmus muscle area, lean percentage, fat
percentage and pH24 value. The average backfat thickness in CrPic and NanoCrPic group were lower significantly (p<0.05) when compared to control. The meat dry matter, crude ash and fat content were not different between each group. Meat chromium content was elevated by dietary chromium supplementation, in which the CrPic and NanoCrPic group were
higher than other groups (p<0.05). Sensory evaluation score of pork was not different between each group, except that juiciness in the NanoCrCl3 group was lower (p<0.05) than the CrCl3 group. In conclusion, nanosize formulation of trivalent chromium for dietary supplementation can increase
chromium availability, decrease NEFA concentrations, enhance serum and meat chromium content, and reduce backfat thickness in finishing pigs. We therefore concluded that nanosize formulation of chromium can enhance its
absorption in the intestine.
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