Effects of Low Lysine Feed on Growth Performance, Intramuscular Fat Content and Amino Acid Composition in the Loin Eye Muscle

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  • NOGUCHI Gou
    Central Research Institute for Feed and Livestock, Zennoh
  • MIYABE Mariko
    Central Research Institute for Feed and Livestock, Zennoh

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  • 豚肥育期における低リジン飼料給与が発育成績，筋肉内脂肪含量，筋肉のアミノ酸組成等に及ぼす影響
  • ブタ ヒイクキ ニ オケル テイリジン シリョウ キュウヨ ガ ハツイク セイセキ,キンニク ナイ シボウ ガンリョウ,キンニク ノ アミノサン ソセイ トウ ニ オヨボス エイキョウ

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Abstract

This study was carried out using 46 three-way cross hybrid pigs. The effects of feeding pigs a diet with lysine content lower than required were examined during the fattening phase by measuring growth performance, amino acid composition and intramuscular fat content. Pigs were divided into two groups. Dietary protein and lysine content were 14.9 % and 0.75 % in the control group and 14.1 % and 0.52 % in the experimental group. Pig live weight increased from 65 kg to 110 kg. Daily gain and feed conversion were slightly inferior in the group fed a low lysine diet than the control group. The eye muscle area was signifi cantly lower in the low lysine group than the control group. The low lysine group’s fl esh color was somewhat pale when compared with the control group. Intramuscular fat in the loin eye muscle was signifi cantly higher in the low lysine group than the control group. Intramuscular fat accumulation was also higher in the lumbar section of the loin. Eighteen kinds of structural amino acids signifi cantly decreased in the low lysine group. The total free amino acid composition showed signifi cantly decreased levels of aspartic acid, threonine, isoleucine, leucine, tyrosine, tryptophan, lysine and arginine in the low lysine group. Stearic acid and palmitic acid were signifi cantly higher in the backfat of the low lysine group, but linoleic acid was signifi cantly lower in the control. From the above, we conclude that when the level of nutrients fall below the required Japanese feeding standard for swine, only low lysine causes increased intramuscular fat in the loin eye muscle, lower daily gain and decreased accumulation of structural amino acids in the muscle. Low lysine clearly affects the quality of meat.

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