Identifier

etd-11172005-133131

Degree

Master of Science (MS)

Department

Animal Science (Animal, Dairy, and Poultry Sciences)

Document Type

Thesis

Abstract

Three experiments were conducted to determine the effects of the chromium propionate (CrProp) in swine and poultry diets. Two broiler experiments, each utilizing 1,460 Ross X Ross broilers, were conducted to evaluate the effects of 0, 200, 400, or 800 ppb CrProp on growth performance and carcass traits in 0 to 42 and 0 to 49 d-old broilers. In Exp. 1, 400 ppb Cr decreased (P < 0.10) ADG and G:F in the grower phase, but mortality was reduced (P < 0.10) in broilers fed 200 ppb or 800 ppb Cr. In the finisher phase, G:F was increased (P < 0.10) in broilers fed all dietary levels of Cr, and mortality was reduced (P < 0.10) in broilers fed 200 and 400 ppb Cr. Chromium did not affect the overall growth data or carcass traits. In Exp. 2, CrProp did not affect growth performance. The results indicated that Cr as CrProp improved G:F in the later phases of growth and reduced mortality in Exp. 1 but not in Exp. 2. In Exp. 3, 108 crossbred Yorkshire gilts were used to examine the effects of 0 or 200 ppb CrProp on iodine value, fatty acid profile of fat, growth, carcass traits, and pork quality from gilts fed tallow or choice white grease (CWG). Chromium decreased (P < 0.03) 10th rib back fat and increased (P < 0.02) percent muscle. Gain:feed was increased (P < 0.003) and ADFI decreased by fat addition. Fat increased hot carcass weight (P < 0.07) and dressing percent (P < 0.02). Average back fat, 9th rib CL, and total loss were decreased (P = 0.02 to 0.04) by tallow. Belly width was increased (P < 0.08) by tallow, but belly bending on both the teatline and scribe side were increased (P = 0.004 to 0.01) by CWG. Iodine values on belly and loin samples were increased (P < 0.001) by CWG. Overall, Cr affected BF and percent muscle and the inclusion of tallow decreased (P = 0.03 to 0.09) belly and loin iodine value further than CWG or no added fat.

Date

2005

Document Availability at the Time of Submission

Release the entire work immediately for access worldwide.

Committee Chair

L. Lee Southern

DOI

10.31390/gradschool_theses.361

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