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

Document Type

Article

Publication Date

7-14-2008

Journal Title

Australian Journal of Experimental Agriculture

ISSN

0816-1089

Keywords

lysine, pigs, swine, finisher pigs, nutrition, pork quality

Disciplines

Animal Sciences | Meat Science

Abstract

Sixty-three (Large White × Landrace × 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 A- restricted diets. The pork from pigs fed the reduced lysine diet had a lower ultimate muscle pH, was paler (higher L*) and had a higher b* value (yellowness-blueness) compared with pork from the control pigs (all P < 0.05). Pork from pigs fed the reduced lysine diet was considered to be the most juicy and tender and have the best overall acceptability (all P < 0.05), followed by pork from pigs fed the control and vitamin A-restricted diets. In conclusion, feeding pigs a 15% reduced lysine : energy diet significantly increased intramuscular fat levels and improved the sensory quality of pork.

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Digital Object Identifier (DOI)

https://doi.org/10.1071/EA07287