Effect of Dietary Fat, Protein, Cholesterol and Ascorbic Acid on Performance, Serum and Tissue Cholesterol Levels and Serum Lipid Levels of Swine

Abstract

The wide interest in the cholesterol content of animal products and its relationship with hypercholesteremia and atherosclerosis indicates a need for evaluation of the normal cholesterol levels in the adipose and muscle tissues of pigs slaughtered at market weight and the effects of dietary variables on the cholesterol distribution in serum and tissues. The investigation reported herein was undertaken to study the effects of energy source, energy-protein relationships, cholesterol and ascorbic acid as dietary variables on rate and efficiency of gain, serum and tissue cholesterol levels and serum lipid levels of growing-finishing swine. Three experiments involving 132 pigs were used in this study. Corn-soybean meal diets supplemented with vitamins, minerals and antibiotics were used in each experiment. Composition of the basal diet is presented in table 1. Pigs were housed in 1.22 × 6.90 m. concrete floored pens with an open-front shelter. Feed and water were allowed ad libitum. Pigs were weighed and feed consumption was determined at biweekly intervals.