Effect of increasing levels of threonine relative to lysine on the performance and meat quality of finishing pigs

Effect of increasing levels of threonine relative to lysine on the performance and meat quality of finishing pigs

Objective: The present study aimed to evaluate the effects of varying standardized ileal digestible lysine:threonine (SID Lys:Thr) ratio in the diet on the performance and meat quality of finishing pigs. Methods: In total 192 crossbred pigs ([Landrace×Yorkshire]×Duroc, 17 weeks old), with an initial...

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Veröffentlicht in:Animal bioscience 2021, Vol.34 (12), p.1987-1994
Hauptverfasser: Upadhaya, Santi Devi, Lee, Sang Seon, Jin, Sung Giu, Wu, Zhenlong, Kim, In Ho
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container_end_page 1994
container_issue 12
container_start_page 1987
container_title Animal bioscience
container_volume 34
creator Upadhaya, Santi Devi
Lee, Sang Seon
Jin, Sung Giu
Wu, Zhenlong
Kim, In Ho
description Objective: The present study aimed to evaluate the effects of varying standardized ileal digestible lysine:threonine (SID Lys:Thr) ratio in the diet on the performance and meat quality of finishing pigs. Methods: In total 192 crossbred pigs ([Landrace×Yorkshire]×Duroc, 17 weeks old), with an initial body weight (BW) of 70.6±3.9 kg were used in an 8-wk trial. Pigs were randomly allotted to one of six dietary treatments based on their initial BW and sex (8 replications; 4 pigs per pen, 2 barrows and 2 gilts). The pigs in the 6 treatments were fed diets having different SID Lys:Thr ratios such as 1:0.65, 1:0.66, 1:0.67, 1:0.68, 1:0.69, and 1:0.70. Results: A linear increment (p
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Methods: In total 192 crossbred pigs ([Landrace×Yorkshire]×Duroc, 17 weeks old), with an initial body weight (BW) of 70.6±3.9 kg were used in an 8-wk trial. Pigs were randomly allotted to one of six dietary treatments based on their initial BW and sex (8 replications; 4 pigs per pen, 2 barrows and 2 gilts). The pigs in the 6 treatments were fed diets having different SID Lys:Thr ratios such as 1:0.65, 1:0.66, 1:0.67, 1:0.68, 1:0.69, and 1:0.70. Results: A linear increment (p&lt;0.05) in average daily gain (ADG) and trends in reduction in feed conversion ratio (FCR) were observed during day 29 to 56 of the experiment and the apparent total tract digestibility (ATTD) of dry matter tended to increase linearly (p = 0.094) at the end of the experiment (day 56) with the increase in the dietary SID Lys:Thr ratios. The backfat thickness and lean percentage increased (linear effect, p&lt;0.05) on day 28. In addition, at day 56, a linear (p&lt;0.05) increment in lean percentage was observed. Significant quadratic responses (p = 0.02) for pH and drip loss at day 7 (p = 0.02), a linear increase (p&lt;0.05) in cooking loss and drip loss at day 7, and a trend in quadratic response (p = 0.07) in the lightness of meat color (L*) were observed, whereas other meat quality indices were unaffected by varying the SID Lys:Thr ratios. Conclusion: The SID Lys:Thr ratio for maximum ADG, minimum FCR and enhanced digestibility was found to be 0.70. 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Significant quadratic responses (p = 0.02) for pH and drip loss at day 7 (p = 0.02), a linear increase (p&lt;0.05) in cooking loss and drip loss at day 7, and a trend in quadratic response (p = 0.07) in the lightness of meat color (L*) were observed, whereas other meat quality indices were unaffected by varying the SID Lys:Thr ratios. Conclusion: The SID Lys:Thr ratio for maximum ADG, minimum FCR and enhanced digestibility was found to be 0.70. 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Significant quadratic responses (p = 0.02) for pH and drip loss at day 7 (p = 0.02), a linear increase (p&lt;0.05) in cooking loss and drip loss at day 7, and a trend in quadratic response (p = 0.07) in the lightness of meat color (L*) were observed, whereas other meat quality indices were unaffected by varying the SID Lys:Thr ratios. Conclusion: The SID Lys:Thr ratio for maximum ADG, minimum FCR and enhanced digestibility was found to be 0.70. However, for carcass trait and meat quality, the SID Lys:Thr ratio of 0.65 was enough.</abstract><oa>free_for_read</oa></addata></record>
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title Effect of increasing levels of threonine relative to lysine on the performance and meat quality of finishing pigs
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