The low consumption of pork in Braz

The low consumption of pork in Brazil as compared
with other countries is due to prejudice, especially because
consumers consider it a fat meat. Thus, the demand for
leaner carcasses and meat goes against the preferences of
the consumer market (Roppa, 2002).
An alternative to improve the quality of pig carcass
and meat is through dietary supplementation of chromium
(Spears, 2010).
The action of chromium in the animal metabolism
induces maximization of the stimulus of glucose uptake by
the cells of the target tissues due to the glucose tolerance
factor (GTF) (Gomes et al., 2005). And the greater input
of glucose into these cells is associated with an increased
deposition of lean meat in the carcass by increasing muscle
protein synthesis (Park et al., 2009).
Chromium appears in the animal diet in the inorganic
form; however, this source presents low absorption by the
animal organism (EFSA, 2012). This occurs because,
during digestion, these compounds form insoluble complexes
and can also adhere to the carbohydrates of the diet,
preventing their absorption (Silva, 2007). Nonetheless, this
absorption may be facilitated by other nutrients such as
the amino acids methionine and histidine and vitamin C
(Garcia and Garns, 2004).
Metal ions bind chemically to an organic molecule
forming structures with unique characteristics of stability
and high bioavailability (AAFCO, 1997). Therefore, the
chelated minerals present increased bioavailability as
compared with inorganic minerals.
Because of these characteristics, chromium influences
the animal performance positively by improving weight
gain, in addition to its effects on meat quality by reducing
lipid oxidation, as it acts in the “control” of the formation of
free radicals (Preuss et al., 1997).
The objective of this study was to evaluate the effects
of dietary supplementation of different chromium sources
for finishing pigs aiming to improve animal performance
and carcass and meat quality.

ผลลัพธ์ (ไทย) 3:

The low consumption of pork in Brazil as compared
with other countries is due to prejudice, especially because
consumers consider it a fat meat. Thus, the demand for
leaner carcasses and meat goes against the preferences of
the consumer market (Roppa, 2002).
An alternative to improve the quality of pig carcass
and meat is through dietary supplementation of chromium
(Spears, 2010).