Effect of dietary leucine and lysine levels on intramuscular fat content in finishing pigs

Y. Hyun; J. D. Kim; M. Ellis; B. A. Peterson; D. H. Baker; F. K. McKeith

doi:10.4141/CJAS06042

Effect of dietary leucine and lysine levels on intramuscular fat content in finishing pigs

Y. Hyun, J. D. Kim, M. Ellis, B. A. Peterson, D. H. Baker, F. K. McKeith

Animal Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

Feeding high leucine levels (2.0 and 3.0% total dietary leucine) to finishing pigs (73 to 127 kg liveweight) increased the intramuscular fat content of the longissimus muscle in pigs fed diets with low lysine levels (0.5% total dietary lysine) but not in animals fed high lysine levels (0.7 %).

Original language	English (US)
Pages (from-to)	303-306
Number of pages	4
Journal	Canadian Journal of Animal Science
Volume	87
Issue number	3
DOIs	https://doi.org/10.4141/CJAS06042
State	Published - Sep 2007

Keywords

Carcass and meat quality
Growth performance
Leucine
Lysine

ASJC Scopus subject areas

Food Animals
Animal Science and Zoology

Online availability

10.4141/CJAS06042

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abstract = "Feeding high leucine levels (2.0 and 3.0% total dietary leucine) to finishing pigs (73 to 127 kg liveweight) increased the intramuscular fat content of the longissimus muscle in pigs fed diets with low lysine levels (0.5% total dietary lysine) but not in animals fed high lysine levels (0.7 %).",

keywords = "Carcass and meat quality, Growth performance, Leucine, Lysine",

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year = "2007",

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volume = "87",

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AU - Hyun, Y.

AU - Kim, J. D.

AU - Ellis, M.

AU - Peterson, B. A.

AU - Baker, D. H.

AU - McKeith, F. K.

PY - 2007/9

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N2 - Feeding high leucine levels (2.0 and 3.0% total dietary leucine) to finishing pigs (73 to 127 kg liveweight) increased the intramuscular fat content of the longissimus muscle in pigs fed diets with low lysine levels (0.5% total dietary lysine) but not in animals fed high lysine levels (0.7 %).

AB - Feeding high leucine levels (2.0 and 3.0% total dietary leucine) to finishing pigs (73 to 127 kg liveweight) increased the intramuscular fat content of the longissimus muscle in pigs fed diets with low lysine levels (0.5% total dietary lysine) but not in animals fed high lysine levels (0.7 %).

KW - Carcass and meat quality

KW - Growth performance

KW - Leucine

KW - Lysine

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IS - 3

ER -

Effect of dietary leucine and lysine levels on intramuscular fat content in finishing pigs

Abstract

Keywords

ASJC Scopus subject areas

Online availability

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