Effect of chromium yeast supplementation on lipid profile of swine fat

This study was conducted to evaluate the period of chromium yeast supplementation on lipid profile backfat and Longissimus lumborum muscle barrows. It evaluated carcass samples from forty barrows, genetically similar. Pigs diets were supplemented with 0.4 mg kg-1 in four periods (0, 38, 62 94 days before slaughter). The experimental design completely randomized treatments, ten replicates, each unit consisting one animal. Lipid profiles analyzed by gas chromatography. increase use had a quadratic effect (P<0.05) for stearic oleic fatty acids, total saturated, monounsaturated unsaturated acids backfat. DH-γ-linolenic arachidonic reduced when increased. In meat, there only γ-linoleic acid. different influences muscle, less meat.