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Vitamins in swine nutrition
Vitamins are required for normal metabolism in physiological functions such as growth, development, maintenance, and reproduction. Some vitamins are produced by the pig in sufficient quantities to meet its needs while others are present in adequate amounts in feed ingredients commonly used in swine diets. However, several vitamins need to be added to swine diets in the form of a vitamin premix to avoid deficiency and obtain optimal performance.
Eleven vitamins are regularly added to swine diets because the natural ingredients commonly used in swine diets (cereal grain, soybean meal, etc.) are deficient. These vitamins can be divided into two groups, fat soluble (vitamins A, D, E and K) and water soluble (riboflavin, niacin, pantothenic acid, choline, biotin, vitamin B12, and folic acid). Several other vitamins function in the pig’s body including pyridoxine (B6), thiamine, and vitamin C (ascorbic acid).
Vitamin needs are usually met by adding a commercial vitamin premix to the diet. Vitamin potency in feed and manufactured products will decrease with exposure to light, high humidity, heat, rancid fat, and oxygen.
Introduction Insights into skeletal integrity gained from an accidental omission of vitamin D. A recent escalation in lameness and mortality issues in the U.S. swine industry (Madson et al., 2012) were attributed to hypovitaminosis D. An explanation for the abrupt increase in clinical cases of vitamin D deficiency in commercial swine is not apparent. The swine industry has alleviated some of these issues by...
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INTRODUCTION Pig production in the developing countries has been adversely affected by a number of factors traceable to environmental, nutritional management and perhaps genetic factors. Controlling these factors will impact positively on the animal’s overall productivity. More importantly, biological free radicals have been strongly implicated as one of the major causes of poor performance and low...
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Dietary supplementation with vitamin E is an efficient approach to maintaining meat quality during storage because it effectively reduces the rate of lipid oxidation within the tissue. Tissue α-tocopherol is not degraded during storage or cooking, and the protective effect of endogenous α-tocopherol is ongoing during the storage and processing of meat and meat products (Jenssen et al., 1998). Natural-source vitamin E is derived from vegetable oils and...
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Nowadays aspects of meat quality are quite important issues, such as physical and sensory characteristics, nutritional value, and safety. Meat quality is affected by several factors i.e. genotype, nutritional and management conditions, and pre- and post slaughter conditions. Genotype unsuitable for the adequate processing aim, improper nutritional and management conditions and pre- and post slaughter conditions notably increase the water-holding capacity, as one of the important parameter of...
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Several investigators have reported improvements in swine growth and meat quality when the animals' diet is supplemented with vitamin C. However, other studies have yielded inconsistent results, as some investigators have documented no effects or even negative effects of vitamin C supplements.
Vitamin C's effect on pork quality may be the result of changes in the metabolism of glucose and glycogen. One of the breakdown products of vitamin C is oxalic acid, which has been shown to...
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Sixteen gilts were used to study the effect of Vitamin E supplementation on the onset of puberty, the duration and the degree of expression of the oestrous cycle in gilts. There was no variation (P>0.05) on the time of attainment of first oestrus following supplementation. The duration of oestrus was also not significantly different (P>0.05) in the experimental groups with an average of 21 days in all the groups. Vocalization and restlessness of the sows, swelling and redness of the vulva were...
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A Natural Choice for Growth Enhancement in Farm Animals - 3 ESSDENDIS
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For sows to remain hyper-prolific throughout their lives and to maintain a high level of production it is important that their nutritional and metabolic needs are met at all stages of reproduction. It is known that nutrition, by influencing the endocrine and physiological status of the sow, affects both short- and long-term reproductive capacity. In terms of nutrition, major emphasis has been directed towards meeting energy, protein and amino acid...
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