Effects of dietary chromium-yeast level on growth performance, blood metabolites, meat traits and muscle fatty acids profile, and microminerals content in liver and bone of lambs

Figures & data

Table 1. Composition and calculated chemical analysis of the basal diet (BD).

Ingredient	(g/1000 g DM)
Shorgum	570.0
Corn stover	150.0
Soybean meal	140.0
Canola meal	50.0
Wheat bran	50.0
Minerals and vitamins premix^a	25.0
Sodium bicarbonate	15.0
Total	1000.0
Chemical analysis calculated (g/kg DM)^b:
Dry matter	899.0
ME (MJ/kg DM)^c	11.3
Crude protein	144.0
Neutral detergent fibre	132.0
Ash	62.0
Calcium	6.0
Phosporus	3.7

^a Composition of mineral and vitamin premix (Premix borregos, Multitec^®, México) was (per kg DM): 180 g Ca, 180 g NaCl, 5 g S, 5.6 g K, 8 g Mg, 50 g Zn, 20 g Fe, 0.5 g I, 36 g Mn, 90 mg Co, 90 mg Se; 3,000,000 UI Vit. A, 750,000 UI Vit. D₃; 25,000 UI Vit. E.

^b Determined in the laboratory.

^c Calculated from basal diet ingredient composition (National Research Council 2007).

ME: Metabolisable energy.

Figure 1. Effects of Cr-yeast supplementation levels at 49 days, 3 h post-feeding, on blood glucose and triglycerides concentrations in fattening lambs.

Table 2. Effect of Cr-yeast on growth performance, blood metabolites, carcase and meat quality of fattening lambs.

Variable	Cr-yeast, mg/kg (dry matter basis)				SEM*	p-value
	0	0.2	0.4	0.6
Initial body weight, kg**	29.4	29.0	29.3	29.1	0.50	.87
Final body weight, kg**	42.5	42.9	42.9	42.9	1.07	.71
Average daily gain, kg**	0.262	0.277	0.278	0.275	0.03	.96
Dry matter intake, kg/d**	1.760	1.720	1.730	1.700	0.05	.84
DMI/ADG ratio**	6.72	6.21	6.22	6.18	0.55	.97
Blood triglycerides 14 d, mg/dL***	30.2	32.1	27.1	30.0	2.55	.51
Blood triglycerides 35 d, mg/dL***	31.4	29.6	29.5	30.0	4.52	.72
Blood triglycerides 49 d, mg/dL***^Q	36.5	32.2	32.8	30.1	1.22	.04
Blood glucose 14 d, mg/dL***	77.7	76.3	73.5	66.7	3.82	.22
Blood glucose 35 d, mg/dL***	77.6	75.4	78.8	79.3	4.84	.42
Blood glucose 49 d, mg/dL***^Q	86.8	81.0	82.4	80.7	1.86	.01
Chilled carcase dressing, %	44.7	43.7	45.3	46.5	1.87	.78
Muscle conformation^a,^†	3.4	3.2	3.4	3.4	0.28	.94
Perirenal fat^b,^†,L	2.8	2.6	2.4	2.4	0.28	.02
Fatness degree^c,^†	3.0	3.0	3.2	3.4	0.15	.26
Dorsal fat at 12th rib, mm	1.8	1.4	1.8	1.4	0.31	.66
Longissimus dorsi area, cm**	17.7	17.8	18.2	19.0	1.39	.91
pH45	5.97	5.96	5.98	6.06	0.112	.91
pH24	5.56	5.39	5.57	5.57	0.091	.52
L*	40.2	40.7	40.0	40.0	2.31	.72
a*	16.3	15.9	15.6	15.2	1.03	.88
b*	8.6	7.9	8.5	7.2	1.07	.74
Total collagen, %^L	0.04	0.07	0.08	0.08	0.006	.01
Shear force, kg/cm^2	2.3	2.4	2.5	2.4	0.10	.10
Moisture, %	70.0	71. 4	70. 6	71.2	0.64	.56
Crude protein, %	20.0	21.5	21.2	21.0	0.89	.62
Fat, %^Q	6.86	5.49	5.93	5.41	0.31	.01
Ash, %^L	1.82	1.66	1.58	1.59	0.06	.03

*Standar error of the mean. **No effects of treatments (diets), period or of the interaction treatments with period were observed (p > .05). ***Sampling 3 h post feeding. ^†Median. ^LLinear effect of Cr-yeast level (p < .05). ^QQuadratic effect of Cr-yeast level (p < .05).

^a1= Poor; 2= normal; 3= good; 4= very good; 5= excellent.

^b1= Uncovered; 2= with a large window; 3= with small window; 4= totally covered.

^c1= Very lean; 2= lean; 3= rather fatty; 4= fatty; 5= very fatty.

Table 3. Effect of Cr-yeast on fatty acid profile (g/100 g of FA) of intramuscular fat in Longissimus dorsi of fattening lambs.

Fatty acid	Cr-yeast, mg/kg (dry matter basis)				SEM^a	p-value
	0	0.2	0.4	0.6
Lauric C12:0	0.12	0.10	0.12	0.15	0.021	.32
Myristic C14:0	1.26	1.55	0.99	1.26	0.073	.43
Pentadecanoic C15:0	0.11	0.18	0.08	0.17	0.023	.57
Palmitic C16:0^L	24.37	23.07	22.44	22.47	0.760	.03
Margaric C17:0	0.76	1.03	0.58	0.96	0.083	.67
Stearic C18:0^L	17.90	16.85	16.13	15.52	0.706	.01
Palmitoleic C16:1 n-7^L	1.31	1.38	1.50	1.63	0.079	.04
Oleic C18:1 n-9	47.00	47.31	48.78	47.19	1.711	.26
Vaccenic C18:1n-7^L	1.45	1.55	1.60	1.94	0.125	.05
Linoleic C18:2 n-6^L	4.19	4.76	5.12	5.72	0.616	.04
Arachidonic C20:4^L	1.65	2.31	2.79	3.13	0.267	.01
SFA^b,^L	44.40	42.69	40.22	40.38	1.401	.03
MUFA^c	49.76	50.24	51.88	50.77	1.674	.35
PUFA^d,^L	5.83	7.07	7.91	8.85	0.752	.01
UFA^e,^L	55.60	57.31	59.78	59.62	1.440	.02
SFA:UFA ratio^L	0.80	0.74	0.67	0.68	0.041	.05
Index of atherogenicity^f,^Q	0.53	0.51	0.44	0.46	0.018	.05

^aStandar error of the mean. ^bSaturated fatty acid (SFA) =∑ C14:0, C15:0, C16:0, C17:0, C18:0. ^cMonounsaturated fatty acid (MUFA) =∑ C16:1, C18:1, C18:1n-7. ^dPoliunsaturated fatty acid (PUFA) = ∑ C18:2, C20:4. ^eUnsaturated fatty acid (UFA) = (∑ C16:1, C18:1, C18:1n-7) + (∑ C18:2, C20:4). ^fIndex of atherogenicity (IA) = [C12:0 + (4 × C14:0) + C16:0]/∑UFA. ^LLinear effect of Cr-yeast level (p < .05). ^QCuadrtatic effect of Cr-yeast level (p < .05).

Table 4. Effect of Cr-yeast on Fe, Cu, Cr and Zn concentration in liver and bone of fattening lambs.

Micromineral	Cr-yeast, mg/kg (dry matter basis)
	0	0.2	0.4	0.6	SEM^a	p-value
^†Liver, mg/kg
Fe^Q	685.4	576.3	559.9	570.0	37.10	.04
Cu^Q	196.1	167.8	169.1	170.1	15.90	.01
Cr^L	2.7	3.3	3.6	3.9	0.43	.05
Zn	112.2	110.8	113.2	117.9	7.47	.91
^†Bone, mg/kg
Fe^L	40.9	36.9	33.5	26.7	3.19	.02
Cu^£	Nd	Nd	Nd	Nd	–	–
Cr^Q	12.9	14.1	14.2	14.3	0.51	.05
Zn	99.9	79.7	77.3	80.3	8.18	.19

^aStandar error of the mean. ^LLinear effect of Cr-yeast level at (p < .05). ^QQuadratic effect of Cr-yeast level at (p < .05). ^£No detected. ^†Reference values: sheep liver, mg/kg WB (Fe, 30–300; Cu, 25–100; Cr, 0.04–3.8 (cattle); Zn, 30–75); bone, mg/kg WB (Fe, 22–30; Cu, 5–5.4; Zn, 70–250) (Puls 1994).

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