Effects of Dietary Lysine and Leucine Levels on Growth Performance and Meat Quality Parameters in Finishing Pigs

본 연구는 비육돈 사료내 lysine 및 leucine 수준과 그들간의 상호작용이 성장 및 육질특성에 미치는 효과를 구명하기 위하여 수행하였다. 공시동물은 일령이 비슷하고 체중이 75.5±2kg인 3원교잡종 36두를 공시하였다. 처리구는 사료 중 lysine 함량 2수준(0.45%, 0.75%)과 leucine 함량 3수준(1.0%, 2.0%, 3.0%)의 2×3 요인실험으로, 처리 당 3반복, 반복당 2두씩 완전임의배치하였다. 일당증체량은 요인 및 처리간 차이를 보이지 않았으나, 일당사료섭취량 및 사료요구율은 lysine 0.45% 수준의 사료를 섭취한 시험구가 lysine 0.75% 수준의 사료를 섭취한 시험구보다 유의적으로 높았다(P 【This study was conducted to investigate effects of dietary supplementation of lysine and leucine on growth performance and meat quality parameters in finishing pigs. The experiment was designed using lysine levels(0.45%, 0.75%) and leucine levels(1.0%, 2.0%, 3.0%) according to 2×3 factorial design. A total of thirty-six pigs[(Landrace×Yorkshire)×Duroc] with an average initial weight of 75.5±2kg were allotted to one of the six dietary treatments. Each treatment had three replications of two pigs per replicate. No difference was found in average daily gain(P>0.05), while feed intake and feed/gain were higher in 0.45% of lysine treatments than in 0.75% of lysine treatments(P 0.05). Marbling score was significantly increased(P 0.05). Supplemental dietary leucine had no effect on growth performance, carcass characteristics, and meat quality parameters(P>0.05) except that Hunter b* value were increased with added levels of leucine(P】