Effect of amino acid level in the pig diet during growing and early finishing on growth response during the late finishing phase of lean meat type gilts

Millet, Sam; Langendries, Karolien; Aluwé, Marijke; Brabander, D.L. De

doi:10.1002/jsfa.4307

Cited by 15 publications

(15 citation statements)

References 19 publications

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“…Similarly, the greater ADG for the MP group vs. LP during the finisher phase I was associated with a greater gain:feed ratio for the former. These results, which were similar to the increased lysine and feed efficiencies during the compensatory growth of growing-finishing pigs in previous studies [12, 29], suggest that the increased ADG in the aforementioned LP and MP groups resulted from a compensatory growth to make up for the reduced weight gain during the preceding phase. Moreover, the similar ADG for the LP-1 and LP-2 groups during the finisher phase II provided with the isocaloric diets containing 0.85% and 0.72% lysine, respectively, suggest that a 0.72% dietary lysine content, which is similar to the NRC [22] recommendation (0.71% for 100–135 kg pigs), is probably enough for the finishing pigs weighing approximately 95 kg or greater.…”

Section: Discussionsupporting

confidence: 90%

“…In the studies of Castell et al [30] and Kerr et al [34], the backfat thickness of the pigs reared on the low-lysine diets during the entire grow-finish period was greater than that of the pigs fed the diets with optimal lysine:calorie ratios. The pigs fed the low-lysine diet had a lower ADG and a greater backfat thickness than those on the diet with a normal lysine concentration during the grower phase in the studies of Fabian et al [18, 19] and Millet et al [29, 35] as well. However, when both groups of pigs were placed on a diet with an optimal lysine:calorie ratio during the finisher phase, the former exhibited a backfat thickness equal to that of the latter at the end of the finisher phase as a result of a compensatory lean growth in these studies.…”

Section: Discussionmentioning

confidence: 95%

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Effects of the plane of nutrition for grower pigs on their grow-finish performance and meat quality in winter

et al. 2019

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Little is known about the effects of the plane of nutrition on growth performance and meat quality of grow-finish pigs under commercial production conditions. The present study was thus addressed to this virtually unanswered question. One hundred and two barrows and 102 gilts weighing approximately 24 kg were fed phase I and II grower diets with a high, medium, or low plane of nutrition (HP, MP, or LP) to approximately 43 and 70 kg, respectively, in 6 replicates (pens). Subsequently, the HP and MP groups were fed the HP and MP1 finisher diets, respectively, the LP group being fed a second MP (MP2) finisher diet (LP1 group). Moreover, 68 LP-grower-fed barrows and gilts were added to the feeding trial and fed the MP1 and LP finisher diets to approximately 95 kg and thereafter, respectively (LP2 group). All MP diets had the lysine:calorie ratios comparable to the RNC recommendations, with < 18% differences between those of the HP and LP diets. The finisher pigs were reared in 16 pens and slaughtered at approximately 115 kg. The gain:feed ratio, but not average daily gain (ADG), was greater for the HP group than for the MP and LP during the grower phase I whereas during the grower phase II, ADG was greater ( p < 0.05) for the HP and LP groups vs. MP. During the finisher phase I, ADG was less for the LP (LP1 + LP2) group vs. HP and MP, with no difference between the HP and MP groups; the gain:feed ratio was less for the LP vs. MP group. Backfat thickness was greater for the LP vs. HP group. The water holding capacity of fresh longissimus dorsi muscle (LM) and the sensory juiciness score for cooked LM were greatest for the LP group, the sensory flavor and tenderness scores being greater for the LP group vs. MP. In conclusion, results suggest that compensatory growth occurred for the LP and MP groups during the grower phase II and finisher phase I, respectively, with fat deposition increased for the LP group and that meat quality could be improved by the use of LP.

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Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 95%

Effects of the plane of nutrition for grower pigs on their grow-finish performance and meat quality in winter

et al. 2019

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“…This could have been a consequence of both a lack of the limiting EAA and an imbalance in the EAA profile, which seems to be apparent when applying the Swiss recommendations (Agroscope, 2015). This assumption is confirmed by results of the study of Millet et al (2011), where growing and finishing pigs used the amino acids more efficiently when fed low amino acid diets. Despite the aforementioned presumed EAA imbalances, low CP pigs were 10% more efficient than control pigs in the finisher II period.…”

Section: Nitrogen Efficiencysupporting

confidence: 55%

Impact of amino acid and CP restriction from 20 to 140 kg BW on performance and dynamics in empty body protein and lipid deposition of entire male, castrated and female pigs

Ruiz-Ascacibar

Stoll

Kreuzer

et al. 2017

Animal

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Breeding leaner pigs during the last decades may have changed pig's empty body (EB) composition, a key trait for elaborating feeding recommendations. This research aimed to provide new experimental data on changes in the chemical composition of the EB of pigs from 20 to 140 kg BW. In addition, the impact of a reduction in the dietary CP associated with lower lysine, methionine + cystine, threonine and tryptophan levels was determined. In total, 48 males, castrates and females weighing 20 kg BW were allocated either to a control grower-finisher diet formulated according to current Swiss feeding recommendations, or a low CP grower-finisher diet (80% of control). Feed intake was monitored and pigs were weighed weekly. The chemical composition of EB (blood, hairs and hoofs, offals, bile, carcass) was determined at 20, 40, 60, 80, 100, 120 and 140 kg BW on four pigs per gender and diet (eight pigs per gender at 20 kg). The five fractions were weighed and samples were analysed for dry matter, protein, fat and energy. Nutrient deposition rates and N efficiency were calculated by using the 20 kg BW category as reference. Analysis revealed an accurate feed optimisation for the aforementioned essential amino acids (EAA), whereas digestible isoleucine content in the low CP diet was at 70% of the control diet. Despite similar feed intake, daily gain and feed efficiency were impaired ( P < 0.01) from 20 to 100 kg BW in the low CP compared with the control pigs. In the same growth period, castrates had the greatest feed intake but, together with females, displayed the lowest ( P < 0.01) feed efficiency. Protein deposition was reduced ( P < 0.01) by up to 31% with low CP diet and was lower ( P < 0.01) in castrates and females than males at 100 kg BW. The greatest fat deposition rates were found with low CP diet and castrates. N efficiency improved ( P < 0.05) by 10% with the low CP diet from 100 to 140 kg. The males displayed the greatest ( P < 0.05) N efficiency. These findings suggest that the CP content of finisher II diets could be reduced to 102, 102 and 104 g/kg for females, castrates and males, respectively, without a negative impact on protein deposition or growth. It remains unclear whether the negative effects found in the BW range from 20 to 100 kg on the EB deposition were due to the 20% reduction of the dietary CP and the five limiting EAA or to other EAA via an unbalanced EAA profile.

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“…Good amino acid balance is essential for animal feed efficiency. Millet et al (2011) found that restricting amino acid levels in pigs' diets during growing and early finishing led to decreased growth rates. According to Toride (2002), for growing pigs, the limiting amino acid sequence is lysine, threonine, and tryptophan, and for broilers, the sequence is methionine, lysine, and threonine.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Enhancement of Soy Meal via Aspergillus oryzae Solid‐State Fermentation

2013

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Cereal Chem. 90(6):529-534Antinutritional factors in soy meal (SM) include trypsin inhibitor, galactooligosaccharides (GOSs), structural polysaccharides, and large-molecular-weight protein. These antinutritional factors limit the usage of SM for young monogastric animals. Aspergillus oryzae solid-state fermentation was applied to eliminate these factors, and changes in physical and chemical characteristics of SM were investigated. A. oryzae-treated SM was more nutrient dependent than oxygen dependent, which was illustrated by scanning electron microscopy. After 36 h of fermentation, the concentration of GOSs (raffinose, stachyose, and verbascose) and trypsin inhibitor decreased from an initial value of 9.48 mmol/100 g to a nondetectable level. Structural polysaccharides decreased by 59% (w/w), and the degree of hydrolysis of SM protein increased from an initial value of 0.9 to 7% (w/w) through the seven-day fermentation. Fermentation also modified nutritional factors. Protein content increased from 50.47 to 58.93% (w/w) after 36 h of fermentation. Amino acid contents were significantly enhanced. The research thoroughly studied the A. oryzae solid-state fermentation of SM, and the resulting premium product could provide a better protein source for monogastric animals.

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Effect of amino acid level in the pig diet during growing and early finishing on growth response during the late finishing phase of lean meat type gilts

Cited by 15 publications

References 19 publications

Effects of the plane of nutrition for grower pigs on their grow-finish performance and meat quality in winter

Effects of the plane of nutrition for grower pigs on their grow-finish performance and meat quality in winter

Impact of amino acid and CP restriction from 20 to 140 kg BW on performance and dynamics in empty body protein and lipid deposition of entire male, castrated and female pigs

Nutritional Enhancement of Soy Meal via Aspergillus oryzae Solid‐State Fermentation

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