Yeast chromium and digestible lysine levels in finishing pigs subjected to high ambient temperatures

This study evaluated the effects of chromium yeast and digestible lysine levels on the performance and carcass characteristics of finishing pigs. Sixty-four barrows with an initial weight of 72.77 +/- 7.20 kg and final weight of 119.44 +/- 9.47 kg were used, distributed in a 2 x 2 factorial scheme, with two levels of chromium yeast (Cr0: 0 ppb and Cr800: 800 ppb) and two levels of digestible lysine (L0: recommended level and L+10%: 10%). The recorded air temperature of 30.9 +/- 3.7 degrees C during the experimental period was considered as heat stress. Performance variables were not influenced (P>0.05); however, L+10% showed an increase (P<0.05) in daily digestible lysine intake. Carcass characteristics of the animals were not influenced (P>0.05) by the chromium or digestible lysine levels. Supplementation with 800 ppb of yeast chromium and a 10% increase in the level of digestible lysine, isolated or associated, did not improve the performance and carcass characteristics of finishing pigs, subjected to high ambient temperatures.

Automated summary

The study found that increasing the level of digestible lysine had a positive effect on daily intake, but did not significantly impact the performance and carcass characteristics of finishing pigs.