Abstract
The purpose of the study was the effect of lysine in the diets on the performance and slaughter indices of pigs during fattening. Young pigs of the experimental group, for the introduction to the diet of lysine, for 100 days of fattening had a greater live weight of 7.7 kg, or 6.4%. Control slaughter of pigs about the same indices of slaughter output of carcasses at the level of 84.0-86% in the experimental with a difference of slaughter weight by 4.3 kg in favor of the experimental group. A lower yield of internal fat and average fat thickness of 13.0% in experimental pigs was found, which confirms a more intense synthesis of muscle tissue. The content of total and bound moisture in muscle tissue was higher by 4.7% and 7.5%, respectively, in the pigs of the experimental group against control, but lower by 2.5% of free moisture. The consequence of these indicators is a lower solid content of 4.5% in the experimental group of pigs.
Highlights
The high productivity of young pigs during the fattening is based on providing the diet with the necessary nutrients, in particular, crude protein, metabolism, vitamins, macro- and trace elements and other biologically active substances
Due to the fact that any protein of a living organism consists of a chain of amino acids and their sequence is genetically determined, the absence or deficiency of at least one vital amino acid leads to disruption of protein synthesis
It should be noted that domestic standards of feeding pigs of different age groups regulate a lower level of lysine in crude protein compared with foreign ones
Summary
The high productivity of young pigs during the fattening is based on providing the diet with the necessary nutrients, in particular, crude protein, metabolism, vitamins, macro- and trace elements and other biologically active substances. If the content of lysine in the crude protein of the diet is taken as 100%, methionine with cystitis should be 60%, threonine – 66%, tryptophan 19%, isoleucine 60%, leucine 110%, histidine 39%, phenylalanine with tyrosine 120%, valine 75%, and surginine – 42% This is the optimal ratio of essential amino acids in the diets of pigs, the percentage of lysine (Durst et al 2003). With a high protein content in the diet, it can be fully utilized for the synthesis of muscle tissue and other pig body needs, even with optimal amino acid ratios. If there is insufficient protein in relation to energy, the unused energy for protein synthesis is used for fat deposition and, first of all, in the abdominal (Durst et al, 2003)
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