| The experiment was conducted to evaluate the effects of chromium picolinate (CrP) on growth performance, pork quality of swine. Moreover, the experiment applied molecular means, mainly RT-PCR (reverse transcription-polymerase chain reaction), to exploit the molecular mechanism of CrP. The experiment included two sections:Section 1: Effects of chromium picolinate on the performance and the pork quality of swineThe experiment selected 48 swine(DurocX LandraceX Yorkshire) with an initial live weight of 35.72kg and allotted them randomly to three groups with equal number of males and females, which were raised individually with basal diet, basal diet added chromium at 200[xg/kg from CrP, basal diet added chromium at 400^g/kg from CrP. Each group had four replicates and 4 swine in each replicate. The experiment results indicated that:1. Compared with the control, dietary CrP addition at 200ngCr/kg did not significantly affect the ADG (average daily gain), ADFI (average daily feed intake) or feed: gain ratio of growing swine (P>0.05), but significantly increased the ADG of fattening swine and growing-finishing swine (P<0.05), and significantly reduced the feed: gain ratio of growing-finishing swine (P<0.05).2. Compared with the control, dietary CrP addition at 400|j.gCr/kg did not significantly affect ADG (average daily gain), ADFI (average daily feed intake) or feed: gain ratio of growing swine, fattening swine andgrowing-finishing swine (P>0.05).3. Dietary CrP addition at 200(j,gCr/kg significantly enhanced the muscle ratio and loin-eye area (PO.05). CrP addition at 400u.gCr/kg significantly improve the concentration of swine muscle pigment (P<0.05).4.Dietary added 200ugCr/kg or 400ugCr/kg from CrP did not significantly affect the percentage of protein, lipid, water and cholesterol in muscle. However, dietary added 200ngCr/kg from CrP reduced the concentration of cholesterol in muscle at 7.61%. |
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