Blood parameters in fattening pigs from two genetic types fed diet with three different protein concentrations. Issue 4 (14th July 2018)

• Record Type: Journal Article
• Authors: Abeni, Fabio; Petrera, Francesca; Dal Prà, Aldo; Rapetti, Luca; Crovetto, Gianni Matteo; Galassi, Gianluca
• Is Part Of: Translational animal science. Volume 2:Issue 4(2018)
• Page Start: 372
• Page End: 382
• Publication Date: 2018-07-14
• Subjects: dietary protein -- genetic type -- hematology -- metabolic profile -- pig; Livestock -- Periodicals; Livestock; Periodicals; 636.005
• DOI: 10.1093/tas/txy069
• Languages: English
• ISSNs: 2573-2102

Abstract

Abstract: The study aimed to evaluate possible differences between two genetic groups (GG ) of pigs, fed diets varying in dietary CP level, in hematological and biochemical plasma profiles. The study was carried out in an experimental farm and involved 36 barrows (average BW 129 ± 11 kg) from two GG: group A (18 Italian Duroc boars × Italian Large White sows) and group D (18 DanBred Duroc), fed three experimental diets: a conventional diet and two low-protein diets (LP1 and LP2 ). A digestibility/balances trial was carried out on 12 pigs A and 12 pigs D that were housed individually in metabolic cages during four digestibility/balances periods. The experimental design was a factorial design, with 3 diets × 2 GG × 4 periods. The experiment lasted 56 d. Blood was sampled from jugular vein in the morning before feed distribution from all barrows in pens at the start and the end of the experimental period; a supplementary blood sample was collected from the 24 pigs at the end of the four digestibility periods (six pigs per period). Blood was analyzed for hematological and biochemical parameters and serum protein profile using automated analyzers. The GG D showed lower white blood cells (WBC ), lymphocyte, and monocyte counts than A group. The GG affected several plasma metabolite concentrations: triglycerides, creatinine, Cl, Fe, alkaline phosphatase, and tartrate-resistant acid phosphatase activities were higher in D groups, while urea, albumin, Ca, Na, total bilirubin, and albumin as percentage of total protein were lower than A group. On the contrary, the dietary protein level neither affects WBC nor their populations; only a trend was reported for erythrocytes (red blood cell) and platelets. The diet affected only plasma urea and total bilirubin concentrations.