Effect of dietary leucine and lysine levels on intramuscular fat content in finishing pigs

被引：24
|
作者：
Hyun, Y.
Kim, J. D.
Ellis, M.
Peterson, B. A.
Baker, D. H.
McKeith, F. K.
机构：
[1] 216 Anim Sci Lab, Urbana, IL 61801 USA
[2] ABC, Dev & Tech Ctr, Seoul, South Korea
[3] Univ Illinois, Dept Anim Sci, Urbana, IL 61801 USA
来源：
CANADIAN JOURNAL OF ANIMAL SCIENCE | 2007年 / 87卷 / 03期
关键词：
lysine; leucine; growth performance; carcass and meat quality;
D O I：
10.4141/CJAS06042
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
Feeding high leucine levels (2.0 and 3.0% total dietary leucine) to finishing pigs (73 to 127 kg liveweight) increased the intramuscular fat content of the longissimus muscle in pigs fed diets with low lysine levels (0.5% total dietary lysine) but not in animals fed high lysine levels (0.7 %).
引用
收藏
页码：303 / 306
页数：4
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