Hostname: page-component-848d4c4894-r5zm4 Total loading time: 0 Render date: 2024-06-26T22:49:44.099Z Has data issue: false hasContentIssue false
  • English
  • Français

Protein, lysine and feed intake level effects on pig growth: I. Main effects

Published online by Cambridge University Press:  27 March 2009

R. Blair ,
J.B. Dent ,
P.R. English  and
J.R. Raeburn
R. Blair
Affiliation:
School of Agriculture, University of Aberdeen
J.B. Dent
Affiliation:
School of Agriculture, University of Aberdeen
P.R. English
Affiliation:
School of Agriculture, University of Aberdeen
J.R. Raeburn
Affiliation:
School of Agriculture, University of Aberdeen
Get access Rights & Permissions [Opens in a new window]

Summary

A total of 512 pigs were given from 50 lb live weight one of 16 diets, i.e. with 4 lysine levels at each of 12, 14, 16 and 18% protein, at one of 4 levels of intake. They were killed at 100, 150, 200 or 250 lb live weight.

Live-weight gain was not improved significantly by increasing the protein level above 16, 14, 12and 12%, respectively, for the 50–100, 100–150, 150–200and200–2501bstages. However, conversion of feed to live-weight gain was improved significantly during the 50–100 lb stage by increasing the protein to 18%. Gain in lean meat and in the efficiency of conversion of feed to lean meat were improved by increasing the above protein levels slightly.

Live-weight gain was not improved significantly by increasing the lysine level above 1·04, 0·74, 0·70 and 0·59%, respectively, for the 50–100, 100–150, 150–200 and 200–250 lb stages. However, conversion of feed to live-weight gain was improved significantly during the 50–100 lb stage by increasing the lysine level to 1·22%. Raising the lysine level at each level of protein had no significant effect on the rate and efficiency of lean meat gain.

Live-weight gain was significantly improved by increasing the level of feed intake almost to ad libitum levels for the 50–100, 100–150 and 150–200 lb stages. There was a suggestion of a similar effect in the 200–250 lb pigs although it was not statistically significant. Conversion of feed to live-weight gain was improved in the 50–100 lb pigs only by increasing the level of feed intake: in the older pigs increasing the level of feed intake caused a worsening in feed conversion ratio. Increasing the level of feed intake gave a significant improvement in rate of lean meat gain but a significant worsening in the efficiency of conversion of feed to lean meat during all stages up to 200 lb.

Interaction effects of these factors and sex, on growth performance, are described.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 72 , Issue 3 , June 1969 , pp. 379 - 400
Copyright
Copyright © Cambridge University Press 1969

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Acker, D. C., Catron, D. V., & Hays, V. W. (1959). Lysine and methionine supplementation of cornsoyabean meal rations for pigs in dry lot. J. Anim. Sci. 18, 1053–58.CrossRefGoogle Scholar
Agricultural Research Council (1967). The nutrient requirements of farm livestock. No. 3. Pigs: London: A.R.C.Google Scholar
Blair, R., Raeburn, J. R. & Ward, J. (1966). Factors affecting lean meat development in pigs. Proc. 2nd Conf. Brighton. London: Pig Industry Development Authority.Google Scholar
Carpenter, K. J. (1960). The estimation of the available lysine in animal-protein foods. Biochem. J. 77, 604–10.CrossRefGoogle ScholarPubMed
Costain, R. A. & Morgan, J. T. (1961). The effects of variations in the energy and protein status of the diet upon productive efficiency of the pig. Anim. Prod. 3, 199–208.Google Scholar
Dent, J. B. (1964). Economic aspects of nutrition in the bacon pig with reference to enterprise planning. Ph.D. thesis, University of Aberdeen.Google Scholar
Elslby, F. W. H. (1963). Studies of growth and development in the young pig. Part I. The carcass composition at 56 days of age of pigs reared along different growth curves. J. agric. Sci., Oamb. 61, 233–41.CrossRefGoogle Scholar
Ericson, L. E., Larson, S. & Östholm, C. O. (1962). Preliminary studies on the possibility of improving the protein value of cereals for swine by lysine supplementation. Acta Agric scand. 12, 157–66.CrossRefGoogle Scholar
Evans, B. E. (1960). The effect of adding lysine and methionine to the diet of pigs kept on low-protein vegetable foods. J. agric Sci., Camb. 54, 266–73.CrossRefGoogle Scholar
Jones, A. S., Livingston, D. M. S. & Livingstone, R. M. (1963). Effects of varying protein and lysine levels in the diets of pigs. Anim. Prod. 5, 222 (Abstract).Google Scholar
Lucas, I. A. M., McDonald, I. & Calder, A. F. C. (1960). Some further observations upon the effects of varying the plane of feeding for pigs between weaning and bacon weight. J. agric. Sci. Gamb., 54, 81–99.CrossRefGoogle Scholar
Madsex, A. & Mortenses, H. P. (1964). Spaltegulvs-stald Landokon. Forsogslab. Efterårsmode Arbog, pp. 228–44.Google Scholar
McWabd, G. W., Becker, D. E., Norton, H. W., Tebrill, S. W. & Jensen, A. M. (1959). The lysine requirement of weanling swine at two levels of dietary protein. J. Anim. Sci. 18, 1059–66.Google Scholar
Meade, R. J. & Teter, W. S. (1956). The influence of L-lysine supplementation of 12, 14 and 16 per cent protein corn-soyabean oil meal diets upon nitrogen balance of growing swine. J. Nutr. 60, 609–18.Google Scholar
Ministry of Agriculture, Fisheries & Food (1960). Rations for Livestock. London: H.M.S.O.Google Scholar
Robinson, D. W. & Lewis, D. (1964). Protein and energy nutrition of the bacon pig. II. The effect of varying the protein and energy levels in the diets of finishing pigs. J. agric. Sci., Camb. 63, 185–90.Google Scholar
Robinson, D. W., Morgan, J. T. & Lewis, D. (1964). Protein and energy nutrition of the bacon pig. III. The effect of reducing the protein content of pig diets at different live weights. J. agric. Sci., Camb. 63, 409–15.Google Scholar
Wagner, G. R., Clark, A. J., Hays, V. W. & Speer, V. C.(1963). Effect of protein-energy relationships on tho performance and carcass quality of growing swine. J. Anim. Sci. 22, 202–8.Google Scholar