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

被引：25
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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