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KMID : 1025520060480060813
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Journal of Animal Science and Technology
2006 Volume.48 No. 6 p.813 ~ p.818
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Effects of Dietary L-Leucine Levels in Low-Lysine Diets on Growth Performance and Meat Quality Parameters in Finishing Duroc Pigs
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Park Jun-Cheol
Kim Young-Hwa
Jung Hyun-Jung
Lee Sung-Dae
Cho Kyu-Ho
Kim I. C.
Lee S. J.
Moon H. K.
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Abstract
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The objective of this study was to investigate effects of supplementation levels of L-leucine in low-lysine diets on growth performance and meat quality parameters in finishing Duroc pigs.
A total of fifty-four pigs with an average initial weight of 74±1kg were allotted to one of three dietary treatments. Each treatment had six replications of three pigs per replicate. The treatment diets included 1)a corn-soybean meal basal diet containing lysine as low as 0.45% (CON), 2) basal diet plus 1.5% L-leucine (LEU 1.5), and 3) basal diet plus 3.0% L-leucine (LEU 3.0).
No difference was found in ADG, ADFI and Feed/Gain among treatments. In carcass parameters, dressing precent and back-fat thickness were not affected by L-leucine levels, however, longissimus dorsi area tended to increase by supplementation of L-leucine. Marbling score was significantly higher (P<0.05) in LEU 1.5 and LEU 3.0 than in CON. In meat quality parameters, CIE L* of meat color significantly increased (P<0.05) and crude fat tended to increase by supplementation of L-leucine. However, there was no difference in water holding capacity, cooking loss and shear force value.
This study suggests that dietary supplementation of L-leucine in low-lysine diets at the end of finishing period can produce high marbled pork which is preferred by Korean consumers.
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KEYWORD
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Lysine, L-Leucine, Duroc, Growth performance, Meat
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