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J Sci Food Agric. 2011 May;91(7):1254-8. doi: 10.1002/jsfa.4307. Epub 2011 Feb 15.

Effect of amino acid level in the pig diet during growing and early finishing on growth response during the late finishing phase of lean meat type gilts.

Author information

1
Institute for Agricultural and Fisheries Research (ILVO), Animal Sciences Unit, Scheldeweg 68, 9090 Melle, Belgium. sam.millet@ilvo.vlaanderen.be

Abstract

BACKGROUND:

This experiment examined the influence of different amino acid levels during the growing and early finishing diet and the late finishing diet on growth performance and carcass quality of a lean meat type gilt. In a two by two factorial trial, 96 gilts were divided over four treatments. The two factors were (1) amino acid level in growing and early finishing and (2) amino acid level in late finishing. For the low amino acid diets we lowered the lysine, methionine, threonine and tryptophan levels by 20% and 30% in the growing and two finishing phases, respectively.

RESULTS:

Restricting amino acid levels in growing and early finishing led to a decreased growth rate but improved efficiency of amino acid use, which lasted into the subsequent phase. Pigs on a high amino acid diet in late finishing pigs were able to compensate to a large extent for amino acid restriction in growing and early finishing. Amino acid content in late finishing determined carcass quality.

CONCLUSION:

In the lean meat type gilts used in this experiment, restricting amino acid concentrations by 20% in the growing and 30% in the early finishing phase increased the growth rate and efficiency of growth in the subsequent late finishing phase. In order to obtain good carcass quality, it is crucial to provide the animals with a balanced diet during the late finishing phase.

PMID:
21328365
DOI:
10.1002/jsfa.4307
[Indexed for MEDLINE]

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