April 3, 2015

 

Novus feed supplement optimises pig growth and meat quality

 

 

Including AGRADO® Plus feed ingredient in swine diets--with its proprietary blend of antioxidants--has been found to counter-balance several of the negative effects of feeding fatty acids by alleviating oxidative stress.

 

Recently, researchers at Virginia Tech, in collaboration with methionine producer Novus, conducted a study to evaluate how adding a dietary antioxidant affects growth and meat quality of pigs.

 

Dr. Allan Harper, professor emeritus of animal science at Virginia Tech, and his research team supplemented different types of antioxidants to pigs fed diets high in oxidants. The team designed a dietary model that imposed a relatively high level of oxidative stress on the pigs, and then tried to remediate the performance, carcass quality and physiological aspects of the oxidative stress with either vitamin E or a commercial antioxidant. This oxidation model was used to mimic Yellow Fat Disease, a disease resulting from a diet high in unsaturated fatty acids and deficient in Vitamin E.

 

Overall, Yellow Fat Disease symptoms occurred in pigs fed high oxidant diets, without antioxidant supplementation. The addition of AGRADO® Plus alone, or the combination of AGRADO® Plus with vitamin E, reduced the negative effects of oxidation in the feed, the research showed. This prevented Yellow Fat Disease symptoms and proved to be effective in improving animal growth performance and carcass meat quality, when compared to Vitamin E alone.

 

AGRADO® is a proprietary blend of antioxidants with superior efficacy against both animal and plant sourced fats. When included in the total mixed ration, AGRADO protects key ingredients from oxidation and reduces harmful free radical formation that can negatively impact animal health and productivity.

 

The results of the university's research are summarized in two studies, the first of which examined the effects of antioxidant supplementation on pig growth, liver function and oxidative status. The second study examined the impact on carcass characteristics, meat quality and fatty acid profile.

 

"Supplementing pig diets with a high-quality antioxidant is important, not only to prevent feedstuff oxidation, but also for the positive systemic effects antioxidants provide", said Dr. Junmei Zhao, executive manager of Monogastric Nutrition Solutions at Novus.

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