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The effect of adding lysine and methionine to the diet of pigs kept on low-protein vegetable foods

Published online by Cambridge University Press:  27 March 2009

R. E. Evans
R. E. Evans
Affiliation:
School of Agriculture, University of Cambridge
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Extract

The beneficial effect on the nutritive value of bread and similar cereals of adding small amounts of lysine and other essential amino acids has recently aroused considerable interest both in Great Britain and in America. Tests carried out with rats have shown considerably improved growth rates accompanied by increased efficiency of food conversion.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 54 , Issue 2 , April 1960 , pp. 266 - 273
Copyright
Copyright © Cambridge University Press 1960

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References

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