Effects of Dietary Lysine and Gamma-linolenic Acid Levels on Growth Performance and Meat Quality in Finishing Pigs
(주)코리아스칼라
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- 2016.12.02
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- 2016.10
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서지정보
ㆍ발행기관 : 경상대학교 농업생명과학연구원
ㆍ수록지정보 : 농업생명과학연구 / 50권 / 5호
ㆍ저자명 : Sung Dae Lee, Hyun Jung Jung, Jun Cheol Park, Young Min Song
목차
Introduction
Materials and methods
1 Animals and diets
2 Slaughtering
3 Carcass traits
4 Meat quality
5 Statistical analyses
Results
1 Growth performance
2 Carcass traits
3 Meat quality
Discussion
1 Growth performance
2 Carcass traits
3 Meat quality
Acknowledgement
References
영어 초록
This study investigated the effect of dietary lysine and gamma-linolenic acid(GLA) levels on growth performance, carcass traits, and meat quality in finishing pigs. Pigs were provided with feed containing two different levels of lysine(0.45% and 0.75%) with three different levels of gamma-linolenic acid(0.0, 0.3, and 0.6%). Average daily gain(ADG) was significantly lower (p<0.01) in pigs provided with the lower level of lysine. In contrast, feed/gain(p<0.01), diet cost/gain(p<0.05), and intramuscular fat(p<0.01) were all significantly higher in pigs fed the lower level of lysine. Similarly, meat color scores(CIE L*, a*, and b*) and cooking loss were significantly higher(p<0.01) in pigs fed the lower level of lysine, whereas shear force(kg/2.5 inch2)was not affected by dietary lysine. The addition of GLA had no significant effect on any of the parameters measured. The results indicate that providing pigs with 0.45% lysine in their diet may help to increase intramuscular fat content, allowing the industry to produce pork products that meet consumer needs in Korea.
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