Effects of source and level of added chromium on growth performance and carcass characteristics of growing-finishing pigs

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dc.contributor.author O'Quinn, P.R.
dc.contributor.author Smith, J.W.II
dc.contributor.author Owen, K.Q.
dc.contributor.author Blum, S.A.
dc.contributor.author Nelssen, Jim L.
dc.contributor.author Tokach, Michael D.
dc.contributor.author Goodband, Robert D.
dc.date.accessioned 2010-02-25T19:12:29Z
dc.date.available 2010-02-25T19:12:29Z
dc.date.issued 2010-02-25T19:12:29Z
dc.identifier.uri http://hdl.handle.net/2097/2741
dc.description.abstract A growth trial \vas conducted to evaluate the effects of added chrOlniu111 nicotinate (CrNic) on growth performance and carcass composition of growing-finishing pi.gs (80 to 230 lb) and to compare 200 ppb of CrNic and chromium picolinate (CrPic). Few statistical responses were observed for growth performance, carcass characteristics, or serum chemistry profiles. These data suggest no beneficial responses to supplemental chromium in diets for growing-finishing barrows and gilts. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Swine day, 1998 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 99-120-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 819 en_US
dc.subject Swine en_US
dc.subject Growing-finishing pigs en_US
dc.subject Chromium nicotinate en_US
dc.subject Growth en_US
dc.subject Carcass quality en_US
dc.title Effects of source and level of added chromium on growth performance and carcass characteristics of growing-finishing pigs en_US
dc.type Conference paper en_US
dc.date.published 1998 en_US
dc.citation.epage 171 en_US
dc.citation.spage 166 en_US
dc.description.conference Swine Day, Manhattan, KS, November 19, 1998 en_US
dc.contributor.authoreid jnelssen en_US
dc.contributor.authoreid mtokach en_US
dc.contributor.authoreid goodband en_US


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