Exigência de Lisina para Machos Castrados de Dois Grupos Genéticos de Suínos na Fase de Terminação, com Base no Conceito de Proteína Ideal

Moreira, Ivan; Gasparotto, Luiz Fernando; Furlan, Antônio Cláudio; Patricio, Valquiria Mayumi Ishida; Oliveira, Gisele Cristina de

doi:10.1590/s1516-35982002000100011

Cited by 15 publications

(18 citation statements)

References 9 publications

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“…(2007), the inconsistency of the results found in studies examining the effects of increasing levels of dietary lysine on carcass traits of pigs may be related, among other factors, to the genotypic differences concerning meat deposition potential. This is in agreement with the results found by Gasparotto et al (2001) and Moreira et al (2002), who evaluated the lysine requirement of barrows from two genetic groups (common and improved) from 24 to 50 kg and 50 to 90 kg, respectively. They found that the levels of lysine influenced loin-eye area and depth, which varied between the genetic groups.…”

Section: Ingredientsupporting

confidence: 93%

Digestible lysine for barrows of genetic lines selected for meat deposition from 60 to 100 days of age

Haese¹,

Donzele²,

Oliveira³

et al. 2011

R. Bras. Zootec.

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-In order to evaluate the effects of dietary digestible lysine levels on performance and carcass traits of two genetic lines of pigs selected for meat deposition, from 60 to 100 days of age, a total of 120 crossbred barrows, with initial average body weight of 25.42 ± 2.08 kg were used. Pigs were allotted in a complete randomized block design, within a 4 × 2 factorial arrangement (four digestible lysine levels: 0.90, 1.00, 1.10, and 1.20%, and two genetic lines: A and B), with five replicates and three pigs per pen, which was the experimental unit. There was no interaction between genetic and digestible lysine levels for any variable of performance and carcass traits assessed. There was also no effect of digestible lysine levels in feed intake, body weight gain, and feed conversion. Digestible lysine intake of pigs increased linearly with increasing digestible lysine levels in the diets. Except for carcass yield that increased quadratically up to 1.04% estimate level of digestible lysine, there was no effect of lysine levels on the other carcass traits assessed (loin and ham yield, and amount of meat in the carcass).The digestible lysine level of 0.90%, corresponding to an estimated daily intake of 19.10 g, meets the requirements of castrated male pigs selected for meat deposition from both genetic lines, from 60 to 100 days of age.

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Section: Ingredientsupporting

confidence: 93%

Digestible lysine for barrows of genetic lines selected for meat deposition from 60 to 100 days of age

Haese¹,

Donzele²,

Oliveira³

et al. 2011

R. Bras. Zootec.

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“…PUN generally shows a high variance (Coma et al, 1995) and in some studies, PUN was not efficient to determine the lysine requirement (Fontes et al,.1999;Gasparotto et al, 2001;Hannas et al, 2000;Moreira et al, 2002. In this trial, the CCGG showed greater values of standard deviation for PUN than DLGG (Table 2).…”

Section: Resultsmentioning

confidence: 60%

Lysine requirement of starting barrows from two genetic groups fed on low crude protein diets

Fraga

Moreira

Furlan

et al. 2008

Braz. arch. biol. technol.

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“…Similarly, for the variable feed, Moreira et al (2002) also found no effect of lysine level on feed intake. Contrasting with the results observed in this study, several authors (Cline et al 2000;Fabian et al, 2001) found a positive effect of lysine levels on the efficiency of feed utilization for weight gain in pigs in the finishing phase with final weights above 100 kg.…”

Section: Resultsmentioning

confidence: 78%

Ractopamine and lysine levels on performance and carcass characteristics of finishing pigs

Almeida

Fialho²,

Rodrigues³

et al. 2010

R. Bras. Zootec.

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-It was evaluated the effect of diets supplemented or not supplemented with ractopamine and digestible lysine on the performance and carcass characteristics of finishing pigs. A total of 50 barrows and 50 gilts (90.2 kg ± 3.5 kg) were used. In the growth performance trial, a randomized block design was utilized in a 5 × 2 factorial arrangement, consisting of five levels of digestible lysine (0.68; 0.78; 0.88; 0.98 and 1.08%) and two levels of ractopamine (0 and 5 ppm), totaling ten diets and five replications. In a study of carcass characteristics, the same design and levels of lysine and ractopamine were used, but another factor (sex of animals-female and male) was included, totaling 20 treatments, each one with five replicates.Except for lysine daily intake, it was not observed effect of levels of digestible lysine. The supplementation with ractopamine improved daily weight gain and feed conversion but it did not affect the average feed intake. A greater loin depth and higher yield of carcass meat was obtained in gilts, regardless to supplementation with ractopamine, and also in the males fed ractopamine. The ractopamine improved the rib-eye area but it did not affect the yield and carcass length neither thickness of subcutaneous fat. The levels of digestible lysine did not affect carcass characteristics in either sex. It was found that sex had effect on backfat thickness, which was lower in the carcasses of gilts. The use of 5 ppm ractopamine improves animal performance and carcass characteristics of barrows. The level of 0.68% digestible lysine is sufficient for pigs of both sexes fed diets supplemented with or without ractopamine to show maximal performance and a good carcass composition.

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Exigência de Lisina para Machos Castrados de Dois Grupos Genéticos de Suínos na Fase de Terminação, com Base no Conceito de Proteína Ideal

Cited by 15 publications

References 9 publications

Digestible lysine for barrows of genetic lines selected for meat deposition from 60 to 100 days of age

Digestible lysine for barrows of genetic lines selected for meat deposition from 60 to 100 days of age

Lysine requirement of starting barrows from two genetic groups fed on low crude protein diets

Ractopamine and lysine levels on performance and carcass characteristics of finishing pigs

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