Journal of Animal Science and Technology

  • 제50권5호
  • /
  • Pages.687-694
  • /
  • 2008
  • /
  • 2672-0191(pISSN)
  • /
  • 2055-0391(eISSN)
한국축산학회 (Korean Society of Animal Sciences and Technology)
권호 표지
DOI QR코드

DOI QR Code

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

  • 문홍길 (농촌진흥청 축산과학원 양돈과) ;
  • 이성대 (농촌진흥청 축산과학원 양돈과) ;
  • 정현정 (농촌진흥청 축산과학원 양돈과) ;
  • 김영화 (농촌진흥청 축산과학원 양돈과) ;
  • 박준철 (농촌진흥청 축산과학원 양돈과) ;
  • 지상윤 (농촌진흥청 축산과학원 양돈과) ;
  • 권오섭 (농촌진흥청 축산과학원 양돈과) ;
  • 김인철 (농촌진흥청 축산과학원 양돈과)
  • Moon, Hong-Kil (Swine Science Division, National Institute of Animal Science, RDA) ;
  • Lee, Sung-Dae (Swine Science Division, National Institute of Animal Science, RDA) ;
  • Jung, Hyun-Jung (Swine Science Division, National Institute of Animal Science, RDA) ;
  • Kim, Young-Hwa (Swine Science Division, National Institute of Animal Science, RDA) ;
  • Park, Jun-Cheol (Swine Science Division, National Institute of Animal Science, RDA) ;
  • Ji, Sang-Yun (Swine Science Division, National Institute of Animal Science, RDA) ;
  • Kwon, Oh-Sub (Swine Science Division, National Institute of Animal Science, RDA) ;
  • Kim, In-Cheul (Swine Science Division, National Institute of Animal Science, RDA)
  • 발행 : 2008.10.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

본 연구는 비육돈 사료내 lysine 및 leucine 수준과 그들간의 상호작용이 성장 및 육질특성에 미치는 효과를 구명하기 위하여 수행하였다. 공시동물은 일령이 비슷하고 체중이 75.5±2kg인 3원교잡종 36두를 공시하였다. 처리구는 사료 중 lysine 함량 2수준(0.45%, 0.75%)과 leucine 함량 3수준(1.0%, 2.0%, 3.0%)의 2×3 요인실험으로, 처리 당 3반복, 반복당 2두씩 완전임의배치하였다. 일당증체량은 요인 및 처리간 차이를 보이지 않았으나, 일당사료섭취량 및 사료요구율은 lysine 0.45% 수준의 사료를 섭취한 시험구가 lysine 0.75% 수준의 사료를 섭취한 시험구보다 유의적으로 높았다(P<0.05). 거래 정육율은 lysine 0.45% 수준의 사료를 섭취한 시험구가 lysine 0.75% 수준의 사료를 섭취한 시험구보다 유의적으로 낮았으나(P<0.05), 기타 도체특성에서는 요인 및 처리간 차이를 보이지 않았다. 상강도(marbling score)는 lysine 0.45% 수준의 사료를 섭취한 시험구가 lysine 0.75% 수준의 사료를 섭취한 시험구보다 유의적으로 높았으나(P<0.05), 기타 육질특성에서는 요인 및 처리간 차이를 보이지 않았다. Leucine 수준에 따른 성장, 도체 및 육질특성에 있어 황색도를 나타내는 Hunter b* 값이 leucine 수준이 증가함에 따라 유의적으로 높게 나타났으나(P<0.05), 기타 조사항목에서는 요인 및 처리간 차이를 보이지 않았다. 결론적으로 비육후기에 저 lysine 사료를 급여 시 기호성이 높은 고 상강도의 돈육생산이 가능할 것으로 사료된다. 그러나 고 leucine 사료는 근내지방이나 상강도를 증가시키지 않는다.

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.

키워드

참고문헌

  1. AOAC. 1995. Official method of analysis, 15th edition. Association of Official Analytical Chemist, Washington. DC
  2. Blanchard, P. J., Ellis, M., Warkup, C. C., Hardy, B., Chadwick, J. P. and Deans, G. A. 1999. The influence of rate of lean and subcutaneous fat tissue development on pork eating quality. Anim. Sci. 68:477-485 https://doi.org/10.1017/S1357729800050487
  3. Castell, A. G., Cliplef, R. L., Poste-Flyun, L. M. and Butler, G. 1994. Performance, carcass and pork characteristics of castrates and gilts self-fed diets differing in protein content and lysine: energy ratio. Can. J. Anim. Sci. 74:519-528 https://doi.org/10.4141/cjas94-073
  4. Cisneros, F., Ellis, M., Baker, D. H., Easter, R. A. and Mekeith, F. K. 1996. The influence of short-term feeding of amino acid-deficient diets and high dietary leucine levels on the intramuscular fat content of pig muscle. Anim. Sci. 63:517-522 https://doi.org/10.1017/S1357729800015411
  5. Donato, J., Pedrosa, R. G., Cruzat, V. F., Pires, I. S. O. and Tirapegui, J. 2006. Effects of leucine supplementation on the body composition and protein status of rats submitted to food restriction. Nutrition 22:520-527 https://doi.org/10.1016/j.nut.2005.12.008
  6. Essen-Gustavsson, B., Karlsson, A., Lundstom, K. and Enfalt, A. C. 1994. Intramuscular fat and muscle fibre lipid contents in halothane-gene-free pigs fed high or low protein diets and its relation to meat quality. Meat Sci. 38:269-277 https://doi.org/10.1016/0309-1740(94)90116-3
  7. Heo, K., Odle, J., Han, I. K., Cho, W., Seo, S., van Heugten, E. and Pilkington, D. H. 2000. Dietary L-carnitine improves nitrogen utilization in growing pigs fed low energy, fat-containing diets. J. Nutr. 130:1809-1814
  8. Hodgson, R. R., Davis, G. W., Smith, G. C., Savell, J. W. and Cross, H. R. 1991. Relationships between pork loin palatability traits and physical characteristics of cooked chops. J. Anim. Sci. 69:4858-4865 https://doi.org/10.2527/1991.69124858x
  9. Hyun, Y., Ellis, M., McKeith, F. K. and Baker, D. H. 2003. Effect of dietary leucine level on growth performance, and carcass and meat quality in finishing pigs. Can. J. Anim. Sci. 83:315-318 https://doi.org/10.4141/A02-035
  10. Katsumata, M., Kobayashi, S., Matsumoto, M., Tsuneishi, E. and Kaji, Y. 2005. Reduced intake of dietary lysine promotes accumulation of intramuscular fat in the Longissimus dorsi muscles of finishing gilts. Anim. Sci. J. 76:237-244 https://doi.org/10.1111/j.1740-0929.2005.00261.x
  11. Kerr, B. J., McKeith, F. K. and Easter, R. A. 1995. Effect on performance and carcass characteristics of nursery to finisher pigs fed reduced crude protein, amino acid supplemented diets. J. Anim. Sci. 73:433-440
  12. Kim, J. H., Park, B. Y., Yoo, Y. M., Cho, S. H., Kim, Y. K., Lee, J. M., Yun, H. J. and Kim, K. N. 2002. Characterstics of carcass and meat yields of fattening pigs by production step. J. Anim. Sci. & Technol. (Kor.). 44:793-800 https://doi.org/10.5187/JAST.2002.44.6.793
  13. Loughmiller, J. A., Nelssen, J. L., Goodband, R. D., Tokach, M. D., Titgemeyer, E. C. and Kim, I. H. 1998. Influence of dietary lysine on growth performance and carcass characteristics of late-finishing gilts. J. Anim. Sci. 76:1075-1080
  14. Mayes, P. A. 1996. Oxidation of fatty acids: ketogenesis. In: Murray, R. K., Granner, D. K., Mayes, P. A. and Rodwell, V. W.(eds), Harper's Biochemistry, 24th edition, Appleton and Lange, Stamford. Pp:224-235
  15. Nissen, S. L. and Abumrad, N. N. 1997. Nutritional role of the leucine metabolite ${\beta}$-methylbutyrate(HMB). J. Nutr. Biochem. 8:300-311 https://doi.org/10.1016/S0955-2863(97)00048-X
  16. NRC. 1998. Nutrient requirement of swine, 10th edition. National Academy Press, Washington, DC
  17. Park, J. C., Kim, Y. H., Jung, H. J., Lee, S. D., Cho, K. H., Kim, I. C., Lee, S. J. and Moon, H. K. 2006. Effects of Dietary L-leucine levels in low-lysine diets on growth performance and meat quality parameters in finishing duroc pigs. J. Anim. Sci. & Technol. (Kor.). 48:813-818 https://doi.org/10.5187/JAST.2006.48.6.813
  18. Rodwell, V. W. 1993. Catabolism of carbon skeletons of amino acids. In Harper's biochemistry, 23rd edition(ed. Murray, R. K., Crammar, D. K., Mayes, P. A. and Rodwell, V. W.). Appletion and lange publishing Co., Norwalk, Connecticut
  19. SAS. 1998. Applied statistics and the SAS programming language. SAS Institute INC, Cary, NC, USA
  20. Stahly, T. S., Cromwell, G. L. and Aviotti, M. P. 1979. The effect of environmental temperature and dietary lysine source and level on the performance and carcass characteristics of growing swine. J. Anim. Sci. 49:1242-1251 https://doi.org/10.2527/jas1979.4951242x
  21. Witte, D. P., Ellis, M., McKeith, F. K. and Wilson, E. R. 2000. Effect of dietary lysine level and environmental temperature during the finishing phase on the intramuscular fat content of pork. J. Anim. Sci. 78:1272-276
  22. Yamamoto, A., Satoh, Y., Nakamura, K., Itoh, M. and Furuya, S. 2003. Effects of feeding a lower protein diet supplemented with the apple pomace on growth performance, nitrogen excretion and backfat thickness in finishing pigs. Japanese J. Swi. Sci. 40:129-134 https://doi.org/10.5938/youton.40.129

피인용 문헌

  1. Effects of the Low-Crude Protein and Lysine (Low CP/lys) Diet and a Yeast Culture Supplemented to the Low CP/lys Diet on Growth and Carcass Characteristics in Growing-finishing Pigs vol.54, pp.6, 2012, https://doi.org/10.5187/JAST.2012.54.6.427
  2. Effects of Plane of Nutrition on Growth Performance and Meat Quality Traits in Finishing Pigs vol.54, pp.6, 2012, https://doi.org/10.5187/JAST.2012.54.6.449