Effects of Dietary Lysine and Gamma-linolenic Acid Levels on Growth Performance and Meat Quality in Finishing Pigs
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This study investigated the effect of dietary lysine and gamma-linolenic acid(GLA) levels ongrowth performance, carcass traits, and meat quality in finishing pigs. Pigs were provided withfeed containing two different levels of lysine(0.45% and 0.75%) with three different levels ofgamma-linolenic acid(0.0, 0.3, and 0.6%). Average daily gain(ADG) was significantly lower(p<0.01) in pigs provided with the lower level of lysine. In contrast, feed/gain(p<0.01), dietcost/gain(p<0.05), and intramuscular fat(p<0.01) were all significantly higher in pigs fed thelower level of lysine. Similarly, meat color scores(CIE L*, a*, and b*) and cooking loss weresignificantly higher(p<0.01) in pigs fed the lower level of lysine, whereas shear force(kg/2.5inch2)was not affected by dietary lysine. The addition of GLA had no significant effect on anyof the parameters measured. The results indicate that providing pigs with 0.45% lysine in theirdiet may help to increase intramuscular fat content, allowing the industry to produce porkproducts that meet consumer needs in Korea.
Abstract
This study investigated the effect of dietary lysine and gamma-linolenic acid(GLA) levels ongrowth performance, carcass traits, and meat quality in finishing pigs. Pigs were provided withfeed containing two different levels of lysine(0.45% and 0.75%) with three different levels ofgamma-linolenic acid(0.0, 0.3, and 0.6%). Average daily gain(ADG) was significantly lower(p<0.01) in pigs provided with the lower level of lysine. In contrast, feed/gain(p<0.01), dietcost/gain(p<0.05), and intramuscular fat(p<0.01) were all significantly higher in pigs fed thelower level of lysine. Similarly, meat color scores(CIE L*, a*, and b*) and cooking loss weresignificantly higher(p<0.01) in pigs fed the lower level of lysine, whereas shear force(kg/2.5inch2)was not affected by dietary lysine. The addition of GLA had no significant effect on anyof the parameters measured. The results indicate that providing pigs with 0.45% lysine in theirdiet may help to increase intramuscular fat content, allowing the industry to produce porkproducts that meet consumer needs in Korea.
참고문헌 (33)
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