Effects of methionine supplement at certain lyline and energy levels on production and carcass traits of fattening pigs
1997
Suwanna Kijparkorn | Chancharat Reodecha (Chulalongkorn Univ., Bangkok (Thailand). Faculty of Veterinary Science. Dept. of Animal Husbandry)
Forty three-way crossbred pigs were used in this study. Nineteen castrated boars and twenty-one gilts were assigned to 40 individual feeding stalls. Four ration of 0.25 and 0.19 percent methionine and 0.45 and 0.37 percent sulfur amion acid (dry matter) were randomly assigned to ten pigs each at a fixed lysine and energy level during 30-60 kg and 60-95 kg, respectively. Methionine was supplemented 0.0, 0.1, 0.2 and 0.3 percent at two weight ranges. The pigs were slaughtered at 95+-5 kg for carcass evaluation. Data on daily temperature and relative humidity, pig weight, feed consumed, days on test as well as carcass traits were collected. Analysis of Variance and Duncan's New Multiple Range Test were used for treatment mean comparisons. Temperature and relative humidity during the experiment were 27.73 and 33.10 deg C and 85.56 and 62.93 percent, at 8.00 am and 16.00 pm, respectively. There was a statistically significance during 30-60 kg in feed conversion ratio (P0.05) but not in weight gain, feed consumption and days on test. Pigs fed 0.1 percent methionine supplement grew fastest and spent least time on test. During 60-95 kg, no differences in any traits was observed. Castrated pigs grew faster and spent less time on test than gilts (P0.05). No methioine level by sex interaction was found. Methionine efficiency in four rations differed significantly (P0.01). Control and 0.1 percent methionine supplement differed from the other two groups at 30-60 kg. At 60-95 kg, significantly differences were found among 4 groups (P0.01). Methionine supplement at 0.2 percent showed bigger fat area than thicker back fat (P0.01) but less lean percentage than gilts (P0.05). Methionine supplements did not affect loin pH and water holding capacity but affect meat color (P0.01).
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Эту запись предоставил Kasetsart University