Effects of high levels of dietary niacin from nicotinic acid on growth and meat quality of finishing pigs raised during summer

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dc.contributor.author Flohr, Joshua R.
dc.contributor.author DeRouchey, Joel M.
dc.contributor.author Tokach, Michael D.
dc.contributor.author Woodworth, Jason C.
dc.contributor.author Dritz, Steven S.
dc.contributor.author Goodband, Robert D.
dc.contributor.author Houser, Terry A.
dc.contributor.author Felder, C. A.
dc.contributor.author Prusa, K. J.
dc.date.accessioned 2015-04-24T21:32:27Z
dc.date.available 2015-04-24T21:32:27Z
dc.date.issued 2015-04-24
dc.identifier.uri http://hdl.handle.net/2097/19128
dc.description Swine Industry Day, 2014 is known as Swine Day, 2014 en_US
dc.description.abstract A total of 1,232 pigs (PIC 337 × 1050; initially 59.4 lb) were used in a 98-d study to evaluate the influence of increasing dietary niacin supplementation on growth, body temperatures, and meat quality of pigs raised in a commercial facility during the summer. There were 28 pigs per pen and 11 pens per treatment. Basal diets contained corn, soybean meal, and dried distillers grains with solubles (DDGS). The four dietary treatments were formed by adding increasing levels of nicotinic acid as the source of niacin (Lonza, Allendale, NJ) at 14, 172, 331, and 490 mg/lb of complete feed. On d 57, 58, and 59, rectal temperatures and skin temperatures on the top of the shoulder and rump were collected from 2 pigs per pen (1 barrow and 1 gilt). On d 98, 2 pigs per pen (1 barrow and 1 gilt) were visually selected as the heaviest pigs in the pen and were harvested for carcass and meat quality data. Carcass traits, pH decline, and subjective loin color and marbling scores were measured at a commercial abattoir. Afterward, a 15.7-in. segment of the loin was used for meat quality analysis, including measurements of ultimate pH and purge loss. Boneless chops (1 in. thick) were cut from the loin segment and were used to determine 24-h drip loss, subjective color and marbling, objective lean color values (L*, lightness; a*, redness; and b*, yellowness), and muscle niacin concentrations. Average daily temperatures within the barn ranged from 63.8 to 85.5°F throughout the length of the study, with daily low temperatures from 59.9 to 81.0°F and daily high temperatures from 66.1 to 93.3°F. Overall, temperature was cooler than expected for the facility compared with normal seasonal increases associated with the summer months. Time × day interactions (P < 0.01) were observed for rectal, shoulder, and rump temperatures; however, body temperature was not consistently influenced by dietary niacin concentrations during the collection period. Overall (d 0 to 98), increasing dietary niacin did not influence ADG or F/G, but it tended (linear; P = 0.07) to increase ADFI. Increasing niacin supplementation did not influence carcass traits; however, for meat quality, it did increase (linear; P < 0.01) pH decline at 45 min and 21 h postmortem. Increases (linear; P < 0.05) in a* and b* were observed for chops from pigs fed increasing niacin, but subjective chop color scores were not affected by increasing niacin supplementation. In summary, dietary niacin above the animal’s requirement estimate did not consistently influence rectal or skin temperatures and had negligible influences on growth performance, carcass traits, and meat quality parameters. en_US
dc.language.iso en_US en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine Day, 2014 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 15-155-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 1110 en_US
dc.subject Heat stress en_US
dc.subject Niacin en_US
dc.subject Nicotinic acid en_US
dc.subject Finishing pig en_US
dc.title Effects of high levels of dietary niacin from nicotinic acid on growth and meat quality of finishing pigs raised during summer en_US
dc.type Conference paper en_US
dc.date.published 2014 en_US
dc.citation.epage 186 en_US
dc.citation.spage 172 en_US
dc.description.conference Swine Day, Manhattan, KS, November 20, 2014 en_US
dc.contributor.authoreid jderouch en_US
dc.contributor.authoreid mtokach en_US
dc.contributor.authoreid jwoodworth en_US
dc.contributor.authoreid dritz en_US
dc.contributor.authoreid goodband en_US
dc.contributor.authoreid houser en_US


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