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http://dx.doi.org/10.5187/JAST.2006.48.6.813

Effects of Dietary L-leucine Levels in Low-lysine Diets on Growth Performance and Meat Quality Parameters in Finishing Duroc Pigs  

박준철 (Swine Research Division, National Livestock Research Institute)
김영화 (Swine Research Division, National Livestock Research Institute)
정현정 (Swine Research Division, National Livestock Research Institute)
이성대 (Swine Research Division, National Livestock Research Institute)
조규호 (Swine Research Division, National Livestock Research Institute)
김인철 (Swine Research Division, National Livestock Research Institute)
이상진 (Swine Research Division, National Livestock Research Institute)
문홍길 (Swine Research Division, National Livestock Research Institute)
Publication Information
Journal of Animal Science and Technology / v.48, no.6, 2006 , pp. 813-818 More about this Journal
Abstract
The objective of this study was to investigate effects of supplementation levels of L-leucine in low-lysine diets on growth performance and meat quality parameters in finishing Duroc pigs. A total of fifty-four pigs with an average initial weight of 74±1kg were allotted to one of three dietary treatments. Each treatment had six replications of three pigs per replicate. The treatment diets included 1)a corn-soybean meal basal diet containing lysine as low as 0.45% (CON), 2) basal diet plus 1.5% L-leucine (LEU 1.5), and 3) basal diet plus 3.0% L-leucine (LEU 3.0). No difference was found in ADG, ADFI and Feed/Gain among treatments. In carcass parameters, dressing precent and back-fat thickness were not affected by L-leucine levels, however, longissimus dorsi area tended to increase by supplementation of L-leucine. Marbling score was significantly higher (P<0.05) in LEU 1.5 and LEU 3.0 than in CON. In meat quality parameters, CIE L* of meat color significantly increased (P<0.05) and crude fat tended to increase by supplementation of L-leucine. However, there was no difference in water holding capacity, cooking loss and shear force value. This study suggests that dietary supplementation of L-leucine in low-lysine diets at the end of finishing period can produce high marbled pork which is preferred by Korean consumers.
Keywords
Lysine; L-leucine; Duroc; Growth performance; Meat;
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