Effects of dietary lysine level on the content and fatty acid composition of intramuscular fat in late-stage finishing pigs
2017
Wang, Taiji | Crenshaw, Mark A. | Regmi, Naresh | Rude, Brian J. | Hasan, M. Shamimul | Sukumaran, Anuraj T. | Dinh, Thu | Liao, Shengfa F.
This study was conducted to investigate how dietary lysine level affects the intramuscular fat (IMF) content and fatty acid (FA) composition in late-stage finishing pigs. Nine crossbred barrows (94.4 Âą 6.7 kg BW) were randomly allotted to three treatment groups (n = 3). Three corn and soybean-meal based diets were formulated to meet the NRC (2012) requirements for various nutrients except for lysine, whose concentrations were 0.43%, 0.71%, and 0.98% (as-fed basis) for Diets 1 (lysine-deficient), 2 (lysine-adequate), and 3 (lysine-excess), respectively. After 5 weeks of ad libitum access to diets, pigs were harvested and longissimus dorsi samples were collected. The IMF content and FA composition of the samples were analyzed by gas chromatography. Results showed that the IMF content of the muscle was increased linearly (P
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