[Nutritional effect of pectin in swine during growth and before slaughter].
The nutritional effects that the addition of 2 and 4% of citrus pectin produce on the pig, was investigated. Forty pigs were divided into two treatments and fed with and without pectin during the growth and finishing period. Dorsal back-fat thickness was measured in all pigs before slaughtering (103 +/- 1.5 kg). The addition of 2% of pectin in the growth period (41 to 70 kg live weight) produce a decrease of 6 and 3% in the daily weight gain and the feed conversion rate, respectively. The addition of 4% of pectin in the finishing period (71 to 103 kg live weight) induced a highly significant (p less than 0.01) increase of 125 g (15%) in the daily weight gain and equal feed conversion rate as compared to the control treatment. The average thickness of back-fat in pigs subjected to the pectin treatment was 2 mm (8%) less than in those of the control group. In conclusion, we may report that the addition of pectin during the finishing period produces an increase in the daily weight gain rate without affecting feed conversion. Besides, it decreases the back-fat thickness.
D000822:Animal Husbandry; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D001835:Body Weight / Q000187:drug effects*; D004032:Diet; D010368:Pectins / Q000494:pharmacology*; D013552:Swine / Q000254:growth & development*
D010368:Pectins
Efecto nutricional de la pectina en cerdos en crecimiento y terminación.