Journal article

Reducing the lysine to energy content in the grower growth phase diet increases intramuscular fat and improves the eating quality of the longissimus thoracis muscle of gilts

DN D'Souza, DW Pethick, FR Dunshea, JR Pluske, BP Mullan

AUSTRALIAN JOURNAL OF EXPERIMENTAL AGRICULTURE | CSIRO PUBLISHING | Published : 2008

Abstract

Sixty-three (Large White x Landrace x Duroc) female finisher pigs were used to determine the effect of nutritional manipulations on growth performance, carcass quality and sensory pork quality. The dietary treatments were: (i) control [pigs fed a commercial grower (73-125 days of age) and finisher diet (126-163 days of age)]; (ii) 15% reduced lysine:energy diet during the grower phase followed by a commercial finisher diet; and (iii) pigs fed the control diet with no supplemented vitamin A in the mineral-vitamin premix during both the grower and finisher phases. Pigs fed the reduced lysine diet had higher (P < 0.05) intramuscular fat levels compared with pigs fed the control and the vitamin ..

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University of Melbourne Researchers