Bertol T M, Ellis M, Hamilton D N, Ritter M J
Empresa Brasileira de Pesquisa Agropecuaria, 89700-000, Concordia, SC, Brazil.
J Anim Sci. 2005 Jan;83(1):75-81. doi: 10.2527/2005.83175x.
Blood acid-base responses to handling were evaluated in slaughter weight pigs fed diets supplemented with l-carnitine and fat. The study was carried out as a randomized block design with a 2 x 2 factorial arrangement of treatments: 1) dietary L-carnitine supplementation (0 vs. 150 ppm, as-fed basis); and 2) dietary fat supplementation (0 vs. 5%, as-fed basis). Sixty pigs (91.1 +/- 5.14 kg BW) were housed in mixed-gender groups of five and had ad libitum access to test diets (0.68% true ileal digestible lysine, 3,340 kcal of ME/kg, as-fed basis) for 3 wk. At the end of the feeding period (110.3 +/- 7.52 kg BW), pigs were subjected to a standard handling procedure, which consisted of moving individual animals through a facility (12.2 m long x 0.91 m wide) for eight laps (up and down the facility), using electric prods (two times per lap). There was no interaction between dietary L-carnitine and fat supplementation for any measurement. Pigs fed 150 ppm of supplemental L-carnitine had lower baseline blood glucose (P < 0.05) and higher baseline blood lactate (P < 0.05) concentrations than the nonsupplemented pigs. After handling, pigs fed L-carnitine-supplemented diets had a higher (P < 0.05) blood pH and showed a smaller (P < 0.05) decrease in blood pH and base excess than those fed the nonsupplemental diets. Baseline plasma FFA concentrations were higher (P < 0.01) in pigs fed the 5% fat diet. After the handling procedure, blood glucose, lactate, and plasma FFA were higher (P < 0.05) in pigs fed the 5 vs. 0% fat diets, but blood pH, bicarbonate, and base excess were not affected by dietary fat. The handling procedure decreased (P < 0.01) blood pH, bicarbonate, base excess, and total carbon dioxide and increased (P < 0.01) blood lactate, partial pressure of oxygen, and glucose, and also increased (P < 0.01) rectal temperature. Free fatty acid concentrations were increased by handling in pigs fed both 0 and 5% fat and 150 ppm L-carnitine. In conclusion, dietary L-carnitine supplementation at the level and for the feeding period evaluated in the current study had a relatively small but positive effect on decreasing blood pH changes in finishing pigs submitted to handling stress; however, dietary fat supplementation had little effect on blood acid-base balance.
对采食添加左旋肉碱和脂肪日粮的屠宰体重猪处理后的血液酸碱反应进行了评估。本研究采用随机区组设计，处理按2×2析因排列：1）日粮中添加左旋肉碱（0对150 ppm，以饲喂基础计）；2）日粮中添加脂肪（0对5%，以饲喂基础计）。60头猪（体重91.1±5.14 kg）按每组5头混性别饲养，自由采食试验日粮（0.68%真回肠可消化赖氨酸，3340 kcal ME/kg，以饲喂基础计）3周。在饲喂期结束时（体重110.3±7.52 kg），对猪进行标准处理程序，该程序包括将个体动物赶过一个设施（长12.2 m×宽0.91 m）跑八圈（在设施上来回），使用电刺激棒（每圈两次）。对于任何测量指标，日粮中添加左旋肉碱和脂肪之间均无交互作用。采食150 ppm补充左旋肉碱的猪比未补充的猪具有更低的基础血糖（P<0.05）和更高的基础血乳酸（P<0.05）浓度。处理后，采食添加左旋肉碱日粮的猪具有更高的（P<0.05）血液pH值，并且与采食未补充日粮的猪相比，血液pH值和碱剩余的降低幅度更小（P<0.05）。采食5%脂肪日粮的猪基础血浆游离脂肪酸浓度更高（P<0.01）。在处理程序后，采食5%脂肪日粮的猪与采食0%脂肪日粮的猪相比，血糖、乳酸和血浆游离脂肪酸更高（P<0.05），但血液pH值、碳酸氢盐和碱剩余不受日粮脂肪的影响。处理程序降低了（P<0.01）血液pH值、碳酸氢盐、碱剩余和总二氧化碳，并升高了（P<0.01）血液乳酸、氧分压和葡萄糖，还升高了（P<0.01）直肠温度。采食0%和5%脂肪以及150 ppm左旋肉碱的猪，处理后游离脂肪酸浓度均升高。总之，在本研究评估的水平和饲喂期内，日粮中添加左旋肉碱对减轻处于处理应激的育肥猪血液pH值变化具有相对较小但积极的作用；然而，日粮中添加脂肪对血液酸碱平衡影响较小。
