Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of increasing levels of threonine relative to lysine on the performance and meat quality of finishing pigs

  • Upadhaya, Santi Devi (Department of Animal Resource and Science, Dankook University) ;
  • Lee, Sang Seon (Department of Animal Resource and Science, Dankook University) ;
  • Jin, Sung Giu (Department of Pharmaceutical Engineering, Dankook University) ;
  • Wu, Zhenlong (State Key Laboratory of Animal Nutrition, Department of Animal Nutrition and Feed Science, China Agricultural University) ;
  • Kim, In Ho (Department of Animal Resource and Science, Dankook University)
  • Received : 2021.02.21
  • Accepted : 2021.05.23
  • Published : 2021.12.01
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Abstract

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<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<0.05) on day 28. In addition, at day 56, a linear (p<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<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.

Keywords

Acknowledgement

This work was supported by the National Research Foundation of Korea (NRF) grant (No.2018R1D1A1B07050518) funded by the Ministry of Science and ICT, Republic of Korea; & also supported by the Department of Animal Resources & Science through the Research Focused Department Promotion Project as a part of the University Innovation Support Program for Dankook University in 2021.

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