Abstract
In Exp. 1, increasing dietary lysine from .40% to .70% linearly improved ADG, F/G, 10th rib fat depth, and percentage lean in finishing gilts from 200 to 250 lb. Increasing dietary lysine also tended to improve longissimus muscle area. Results from Exp. 2 indicate no improvement in growth or carcass performance of gilts fed greater than .60% lysine. The combined results of Exp. 1 and 2 indicate that finishing gilts from 200 to 250 lb requires between .60% to .70% (18 to 20 g/d) dietary lysine to maximize both growth performance and carcass characteristics.; Swine Day, Manhattan, KS, November 21, 1996
Keywords: Swine day, 1996, Kansas Agricultural Experiment Station contribution, no. 97-142-S, Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service), 772, Swine, Finishing pigs, Lysine, Lean growth
How to Cite:
Loughmiller, J. A., Kim, I. H., Woodworth, J. C., Smith, J. W., II, Bergstrom, J. R., Hongtrakul, K., Nessmith, W. B., Musser, R. E., Nelssen, J. L., Goodband, R. D. & Tokach, M. D., (1996) “Dietary lysine requirement for optimal growth performance and carcass characteristics of late finishing gilts”, Kansas Agricultural Experiment Station Research Reports 1(10), 126-129. doi: https://doi.org/10.4148/2378-5977.6486
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