사료 중 Lysine과 Leucine 수준별 첨가가 비육돈의 생산성 및 육질특성에 미치는 영향
Effects of Dietary Lysine and Leucine Levels on Growth Performance and Meat Quality Parameters in Finishing Pigs
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This study was conducted to investigate effects of dietary supplementation of lysine and leucine on growth performance and meat quality parameters in finishing pigs. The experiment was designed using lysine levels(0.45%, 0.75%) and leucine levels(1.0%, 2.0%, 3.0%) according to 2×3 factorial design. A total of thirty-six pigs[(Landrace×Yorkshire)×Duroc] with an average initial weight of 75.5±2kg were allotted to one of the six dietary treatments. Each treatment had three replications of two pigs per replicate. No difference was found in average daily gain(P>0.05), while feed intake and feed/gain were higher in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05). Retail lean meat percentage was lower in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05), but there were no differences in other carcass characteristics(P>0.05). Marbling score was significantly increased(P<0.05) in 0.45% of lysine treatments compared to 0.75% of lysine treatments, while other meat quality parameters were not affected by lysine levels(P>0.05). Supplemental dietary leucine had no effect on growth performance, carcass characteristics, and meat quality parameters(P>0.05) except that Hunter b* value were increased with added levels of leucine(P<0.05). In conclusion, feeding of lysine-deficient diets in finishing pigs improved marbling scores of pork. Feeding diets high in leucine, however, did not increase intramuscular fat or marbling scores.
Abstract
This study was conducted to investigate effects of dietary supplementation of lysine and leucine on growth performance and meat quality parameters in finishing pigs. The experiment was designed using lysine levels(0.45%, 0.75%) and leucine levels(1.0%, 2.0%, 3.0%) according to 2×3 factorial design. A total of thirty-six pigs[(Landrace×Yorkshire)×Duroc] with an average initial weight of 75.5±2kg were allotted to one of the six dietary treatments. Each treatment had three replications of two pigs per replicate. No difference was found in average daily gain(P>0.05), while feed intake and feed/gain were higher in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05). Retail lean meat percentage was lower in 0.45% of lysine treatments than in 0.75% of lysine treatments(P<0.05), but there were no differences in other carcass characteristics(P>0.05). Marbling score was significantly increased(P<0.05) in 0.45% of lysine treatments compared to 0.75% of lysine treatments, while other meat quality parameters were not affected by lysine levels(P>0.05). Supplemental dietary leucine had no effect on growth performance, carcass characteristics, and meat quality parameters(P>0.05) except that Hunter b* value were increased with added levels of leucine(P<0.05). In conclusion, feeding of lysine-deficient diets in finishing pigs improved marbling scores of pork. Feeding diets high in leucine, however, did not increase intramuscular fat or marbling scores.
참고문헌 (22)
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