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.
