Isotopic carbon turnover in pig hoof and rib

dc.creatorRegina Maria Nascimento Augusto Blaitt
dc.creatorVivian Lo Tierzo
dc.creatorJuliana Célia Denadai
dc.creatorCibele Regina de Souza Kruliski
dc.creatorCarlos Ducatti
dc.creatorDirlei Antonio Berto
dc.creatorMaria Márcia Pereira Sartori
dc.date2021
dc.date.accessioned2026-07-07T03:59:06Z
dc.descriptionThe objective of this study was to evaluate the behavior of carbon incorporation and turnover in hoof and ribs of pigs at different periods of development in the search for tissues that reflect longer the former diet. We used 132 commercial hybrids (barrows and females), weaned at an average age of 21 days, distributed in a completely randomized design with four treatments on different days of substitution of corn (C4 cycle plant grain) diets with broken rice (C3 cycle plant grain) at 21, 42, 63 and 110 days of age to change the carbon-13 isotope signal. By means of isotopic dilution curves, we observed that animals whose C4 diet was replaced with C3 diet at 21, 42, 63 and 110 days of age, for hoof and rib, reached a new level of isotope equilibrium. Bone samples are better choices to reflect the former diet, due to conservation of the isotopic signal for longer.
dc.formatapplication/pdf
dc.identifier1806-2636
dc.identifierhttps://www.redalyc.org/articulo.oa?id=303168054004
dc.identifierhttps://www.redalyc.org/journal/3031/303168054004/
dc.identifierhttps://www.redalyc.org/journal/3031/303168054004/html/
dc.identifierhttps://www.redalyc.org/journal/3031/303168054004/303168054004.epub
dc.identifierhttps://www.redalyc.org/journal/3031/303168054004/movil
dc.identifier10.4025/actascianimsci.v43i1.48299
dc.identifier.urihttp://hdl.handle.net/123456789/449567
dc.languageen
dc.publisherUniversidade Estadual de Maringá
dc.relationhttp://www.redalyc.org/revista.oa?id=3031
dc.rightsActa Scientiarum. Animal Sciences
dc.sourceActa Scientiarum. Animal Sciences (Brasil) Vol.43
dc.subjectAgrociencias
dc.titleIsotopic carbon turnover in pig hoof and rib
dc.typeartículo científico

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