Sulphur amino acid requirements of commercially-grown finisher pigs
Document Type
Article
Publication Date
11-11-2015
Journal Title
Animal Production Science
ISSN
Print: 1836-0939 Electronic: 1836-5787
Keywords
pigs, swine, sulphur amino acids
Disciplines
Meat Science | Other Animal Sciences
Abstract
Reduced protein utilisation in immune-system-activated pigs is caused primarily by an enhanced rate of protein turnover associated with additional production of immune cells, antibodies and acute phase proteins, which are particularly high in sulphur amino acids (SAA) (Rakhshandeh and de Lange 2011). The current study tested the hypothesis that the SAA requirements of finisher pigs grown commercially will be greater than the current NRC (2012) recommendation of 0.58 standardised ileal digestible SAA to lysine (Lys) ratio (SID SAA:Lys), on the basis that pigs grown commercially are continuously exposed to high microbial loads and environmental challenges.
Recommended Citation
Kim, J C,
Collins, C L,
Black, J L,
Moore, K L,
Trezona, M,
Mullan, B P,
and
Pluske, J R.
(2015), Sulphur amino acid requirements of commercially-grown finisher pigs. Animal Production Science, 55 (12), 1564-1564.
https://library.dpird.wa.gov.au/ap_researchart/34
