Efficacy of dietary pantothenic acid as an economic modifier of body composition in pigs
The efficacy of dietary pantothenic acid (PA) as a modifier of body composition was evaluated in pigs fed from 8 to 119 kg BW. Pigs from a high lean strain were weaned at 21 d and randomly allotted from outcome groups based on gender and weight to a basal diet (analyzed 8 ppm PA) supplemented with d-calcium pantothenate to provide 0, 15, 30, or 45 ppm added PA. Eight pens of gilts (5 pigs/pen) and eight pens of barrows were allotted to each of the four diets. The basal diet consisted of a corn-SBM-3% choice white grease mixture and contained 1.8, 1.5, 1.2, and .95% lysine for pigs fed from BW of 8 to 15, 15 to 40, 40 to 75, and 75 to 119 kg, respectively. All vitamins except PA were fortified to 600% of their estimated requirements (NRC, 1998) for each stage of growth. Dietary PA additions did not alter BW gain or G:F ratios. However, dietary additions of PA resulted in linear (P<.O1) reductions in backfat depth (16, 15, 14, 13 mm, respectively, at tenth rib off-midline; 21, 20, 19, 17 mm at last rib midline) and linear (P<.O1) increases in estimated carcass fat-free lean content (54.5, 55.5, 55.8, 56.5%) independent of gender as measured on chilled carcasses using backfat ruler and loin tracing. PA additions also resulted in linear (P<.01) reductions in backfat depth (19, 18, 17, 16 mm) and linear (P<.01) increases in estimated carcass lean content (54.0, 55.0, 55.5, 56.25%) as measured on hot carcasses using the Fat-O-Meater probe as well as CVT ultrasound (20, 19, 17, 16 mm backfat; 54.3, 54.7, 54.9, 55.6% lean). Based on these data, PA at dietary concentrations above that needed to maximize BW gain is an efficacious modifier of body lean content of pigs and the optimal concentration of dietary PA needed for modifying body composition was [greater than or equal to] 45 ppm of supplemental PA or [greater than or equal to] 50 ppm total bioavailable PA.