RISS 학술연구정보서비스

검색
다국어 입력

http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.

변환된 중국어를 복사하여 사용하시면 됩니다.

예시)
  • 中文 을 입력하시려면 zhongwen을 입력하시고 space를누르시면됩니다.
  • 北京 을 입력하시려면 beijing을 입력하시고 space를 누르시면 됩니다.
닫기
    인기검색어 순위 펼치기

    RISS 인기검색어

      KCI등재후보 SCIE SCOPUS

      Effects of dietary capsaicin supplementation on growth performance, blood profile and carcass and meat quality of finishing pigs

      한글로보기

      https://www.riss.kr/link?id=A109321481

      • 0

        상세조회
      • 0

        다운로드
      서지정보 열기
      • 내보내기
      • 내책장담기
      • 공유하기
      • 오류접수

      부가정보

      다국어 초록 (Multilingual Abstract)

      Objective: This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growing-finishing pigs.Methods: Two experimental diets were offered to 36 crossbred barrows: basal diet (0% CAP) and basal diet with CAP at 0.02%. Each experimental group consisted of 18 pigs, with six replications (three each).Results: Supplementation of CAP at 0.02% decreased average daily feed intake (p = 0.003) and feed cost/gain (p = 0.056), increased return on investment (p = 0.052) and increased gain:feed ratio (p = 0.037) during the growing period. There was no effect of CAP on the growth rate. The blood urea nitrogen and nitrogen (N) levels in faeces tended to decrease (p = 0.093 and p = 0.087), whereas the basophil level increased with CAP supplementation (p = 0.029). In addition, dietary CAP supplementation decreased crypt depth (p = 0.022) and tended to increase the villus height/crypt depth ratio in the segment of the jejunum (p = 0.084). Backfat (BF) thickness (p = 0.047) was reduced by supplementing CAP. Whereas the protein content increased with CAP supplementation (p = 0.021). Using CAP in the diet of growing pigs increased the pH at 6 h post-mortem (p = 0.046) and tended to increase the springiness value (p = 0.078) of the meat. In terms of meat color, CAP supplementation increased the yellowness (p = 0.029).Conclusion: Supplemental CAP improves gut morphology and blood profiles, consequently promoting productive performance as well as carcass and meat quality.
      번역하기

      Objective: This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growing-finishing pigs.Methods: Two experimental diets were offered to 36 cros...

      Objective: This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growing-finishing pigs.Methods: Two experimental diets were offered to 36 crossbred barrows: basal diet (0% CAP) and basal diet with CAP at 0.02%. Each experimental group consisted of 18 pigs, with six replications (three each).Results: Supplementation of CAP at 0.02% decreased average daily feed intake (p = 0.003) and feed cost/gain (p = 0.056), increased return on investment (p = 0.052) and increased gain:feed ratio (p = 0.037) during the growing period. There was no effect of CAP on the growth rate. The blood urea nitrogen and nitrogen (N) levels in faeces tended to decrease (p = 0.093 and p = 0.087), whereas the basophil level increased with CAP supplementation (p = 0.029). In addition, dietary CAP supplementation decreased crypt depth (p = 0.022) and tended to increase the villus height/crypt depth ratio in the segment of the jejunum (p = 0.084). Backfat (BF) thickness (p = 0.047) was reduced by supplementing CAP. Whereas the protein content increased with CAP supplementation (p = 0.021). Using CAP in the diet of growing pigs increased the pH at 6 h post-mortem (p = 0.046) and tended to increase the springiness value (p = 0.078) of the meat. In terms of meat color, CAP supplementation increased the yellowness (p = 0.029).Conclusion: Supplemental CAP improves gut morphology and blood profiles, consequently promoting productive performance as well as carcass and meat quality.

      더보기

      다국어 초록 (Multilingual Abstract)

      Objective: This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growing-finishing pigs.
      Methods: Two experimental diets were offered to 36 crossbred barrows: basal diet (0% CAP) and basal diet with CAP at 0.02%. Each experimental group consisted of 18 pigs, with six replications (three each).
      Results: Supplementation of CAP at 0.02% decreased average daily feed intake (p = 0.003) and feed cost/gain (p = 0.056), increased return on investment (p = 0.052) and increased gain:feed ratio (p = 0.037) during the growing period. There was no effect of CAP on the growth rate. The blood urea nitrogen and nitrogen (N) levels in faeces tended to decrease (p = 0.093 and p = 0.087), whereas the basophil level increased with CAP supplementation (p = 0.029). In addition, dietary CAP supplementation decreased crypt depth (p = 0.022) and tended to increase the villus height/crypt depth ratio in the segment of the jejunum (p = 0.084). Backfat (BF) thickness (p = 0.047) was reduced by supplementing CAP. Whereas the protein content increased with CAP supplementation (p = 0.021). Using CAP in the diet of growing pigs increased the pH at 6 h post-mortem (p = 0.046) and tended to increase the springiness value (p = 0.078) of the meat. In terms of meat color, CAP supplementation increased the yellowness (p = 0.029).
      Conclusion: Supplemental CAP improves gut morphology and blood profiles, consequently promoting productive performance as well as carcass and meat quality.
      번역하기

      Objective: This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growing-finishing pigs. Methods: Two experimental diets were offered to 36 cro...

      Objective: This study was conducted to determine the effects of capsaicin (CAP) on productive performance, blood profile, intestinal morphology, carcass and meat quality of growing-finishing pigs.
      Methods: Two experimental diets were offered to 36 crossbred barrows: basal diet (0% CAP) and basal diet with CAP at 0.02%. Each experimental group consisted of 18 pigs, with six replications (three each).
      Results: Supplementation of CAP at 0.02% decreased average daily feed intake (p = 0.003) and feed cost/gain (p = 0.056), increased return on investment (p = 0.052) and increased gain:feed ratio (p = 0.037) during the growing period. There was no effect of CAP on the growth rate. The blood urea nitrogen and nitrogen (N) levels in faeces tended to decrease (p = 0.093 and p = 0.087), whereas the basophil level increased with CAP supplementation (p = 0.029). In addition, dietary CAP supplementation decreased crypt depth (p = 0.022) and tended to increase the villus height/crypt depth ratio in the segment of the jejunum (p = 0.084). Backfat (BF) thickness (p = 0.047) was reduced by supplementing CAP. Whereas the protein content increased with CAP supplementation (p = 0.021). Using CAP in the diet of growing pigs increased the pH at 6 h post-mortem (p = 0.046) and tended to increase the springiness value (p = 0.078) of the meat. In terms of meat color, CAP supplementation increased the yellowness (p = 0.029).
      Conclusion: Supplemental CAP improves gut morphology and blood profiles, consequently promoting productive performance as well as carcass and meat quality.

      더보기

      분석정보

      View

      상세정보조회

      0

      Usage

      원문다운로드

      0

      대출신청

      0

      복사신청

      0

      EDDS신청

      0

      동일 주제 내 활용도 TOP

      더보기

      주제

      연도별 연구동향

      연도별 활용동향

      연관논문

      연구자 네트워크맵

      공동연구자 (7)

      유사연구자 (20) 활용도상위20명

      이 자료와 함께 이용한 RISS 자료

      나만을 위한 추천자료

      해외이동버튼