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Ninety-six Pulavian x Pietrain crossbreed pigs (48 gilts and 48 barrows) were allotted to three treatments: 1. control w i th the basal diets for growing (25-65 kg body weight) and finishing period (65-105 kg B W ) ; 2. 1 kg o f basal diets supplemented w i th 0.2 mg kg" Cr f rom chromium yeast, and 3. 1 kg o f basal diets supplemented w i t h 0.5 mg kg"' Cr f rom chromium yeast. The pigs were housed i n pens (4 gilts or 4 barrows per pen). Feed and water were available ad libitum and individual live weights and pen feed consumption were recorded on days 30, 60,90 and 110 (at slaughter) o f the t r ia l . Average daily gains and feed ut i l izat ion were not significantly affected by Cr supplementation. Backfat thickness over the shoulder as well as subcutaneous fat o f ham were reduced significantly in pigs supplemented w i t h Cr. Lean o f ham increased significantly i n both experimental groups. A significant reduction in saturated fatty acid (SFA) content and an increase in the polyunsaturated fatty acid ( P U F A ) level o f backfat and o f leaf fat was noticed in the experimental groups. These results indicate that dietary supplementation o f organic chromium may increase muscle and decrease fat deposition w i th lower content o f SFA and higher content o f P U F A in adipose tissues o f backfat and leaf fat. K E Y W O R D S : growing-finishing pigs, organic Cr, carcass quali ty, fatty acids 88 GRELA E.R. ET A L . INTRODUCTION Chromium (Cr) is well known as an essential trace element for normal metabolism of carbohydrates, proteins and lipids in human and animal nutrition (Offenbacher and Pi-Suner, 1988; Mertz, 1993). I t is physiologically active and non-toxic only in the trivalent form at concentrations of approximately 0.1 mg kg" diet. Chromium is known to take part in several biological functions; it is an active constituent of glucose tolerance factors (GTF), stimulates RNA synthesis and is a natural antioxidant (Evock-Clover et al., 1993; Mirsky,1993; Mowat,1993; Stearns et al.,1995 ). Mertz (1993) and Amoiken et al. (1995) demonstrated the positive effect of Cr on insulin and, therefore, on carbohydrate and protein metabolism. Seerley (1993) found that protein deposition could be increased and fat deposition reduced when Cr is supplemented. This author demonstrated that growth parameters of stressed animals supplemented with organic Cr were beneficially affected. Page et al. (1993) informed that chromium supplemented in the form of chromium picolinate to the diet at a rate of 0.2 mg kg" decreased backfat thickness and serum cholesterol levels in finishing pigs and increased loin eye area and percentage of lean. The amount of fat in carcass tissue is an important concern in human nutrition, as people prefer lean meat because of the global trend towards reducing animal fat in diets. Thus, genetic or nutritional and pharmacological manipulation of fatty acid synthesis should lead to production of leaner animals. It was recently established that dietary polyunsaturated fatty acids inhibit lipogenesis and the activities of the lipogenic enzymes (Otten et al., 1993; Hillgartner et al., 1995). And so, the higher content of polyunsaturated fatty acids in fat tissue and diminished fat deposition caused by dietary organic chromium supplementation may have a positive effect on carcass characteristics. In recent studies, supplements of 0.2 and 0.5 mg kg"' of organic chromium have been found effective in improving carcass characteristics in pigs (Evock-Clover et al., 1993; Page et al., 1993; Seerley, 1993; Lindemann et al.,1995; Wenk, 1995). The aim of the present study was to assess the effect of organic chromium in the trivalent form supplemented to the diet in two different concentrations of 0.2 mg kg" and 0.5 mg kg" as chromium yeast (bioplex Cr ) on growth performance, carcass traits and fatty acid composition of backfat, leaf fat and intramuscular fat of growing-finishing pigs. M A T E R I A L AND METHODS Animals Ninety-six Pulavian x Pietrain crossbreed pigs of both sexes (48 gilts and 48 barrows) from twelve litters of an experimental herd were randomly allotted to C H R O M I U M YEAST FOR PIGS 89 three treatments: 1. control with the basal diets for the growing (25-65 kg body weight) and finishing periods (65-105 kg BW); 2. basal diet + 0.2 mg C r + 3 from chromium bioplex in 1 kg of diet; 3. basal diet + 0.5 mg C r + 3 from chromium bioplex. The initial weight was 25 kg and slaughter weight was about 105 kg BW. The pigs were housed in pens with concrete slate floors (4 gilts or 4 barrows per pen). Feed and water were available ad libitum. Individual live weights and pen feed consumption were recorded on days 30, 60, 90 and 110 (at slaughter) of the trial. The temperature of the room was controlled and maintained at 22+ 1°C with air speed < 0.05 cm s". Diets Mixed basal diets were prepared from commercial feeds. The composition of the grower (up to 65 kg BW) and finisher diets is presented in Table 1. Al l nutrients including vitamins and trace elements were consistent with the level recommended by the Nutrients Requirements of Pigs (1993). Chromium in organic form as Cr bioplex' was added to the basal diet (Table 1) at 0.2 and 0.5 mg kg". Chemical composition, including D M , crude ash, crude fibre, ether extract, crude protein, minerals (Ca and P) and amino acid composition, was determined according to routine laboratory procedures ( A O AC, 1980). Chromium in diets was analyzed as described by Anderson and Kozlovsky (1985). Carcass measurements Pigs were stunned by electric shock and then killed by exsanguination. After slaughter, the 12 right carcasses ( 6 gilts and 6 barrows ) of each treatment were chilled overnight and the following data were recorded using the Polish Pig Progeny Station method: carcass weight, length of carcass, backfat thickness over the shoulder, between the third and fourth lumbar vertebra, on the midback between the third and fourth last rib and on the rump at three locations over the cranial, medial and caudal part of the gluteus muscle, loin and ham weight before the ham was further dissected into lean, subcutaneous fat and bone, loin eye area and weight of right side leaf fat. Samples and analysis About 20 g backfat from two layers and muscle tissue were removed from the middle part of M. longissimus dorsi. Samples of 20 g were excised from the leaf fat. A l l samples were stored at -20°C until analysis. Total lipids were extracted quantitatively from tissue samples with chloroform-methanol (2:1 v/v) according

Effect of a chromium yeast supplement in growing-finishing pig diets on performance, carcass traits and fatty acid composition of adipose tissue