Abstract
Summary A total of 432 pigs were used to evaluate the effects of Paylean and dietary lysine on pork quality and loin, belly, and ham composition. The 12 dietary treatments included Paylean (0, 4.5, and 9.0 g/ton) and 4 levels of lysine. For pigs fed no Paylean, lysine levels were 0.60, 0.80, 1.00, and 1.20%. For pigs fed 4.5 or 9.0 g/ton of Paylean, lysine levels were 0.80, 1.00, 1.20, and 1.40%. The results indicate that pigs fed Paylean and increasing levels of lysine will have less loin marbling and belly firmness compared to control pigs fed lower levels of lysine.
Highlights
Paylean has been shown to increase protein and decrease fat accretion resulting in a faster growing, leaner pig
The results indicate that pigs fed Paylean and increasing levels of lysine will have less loin marbling and belly firmness compared to control pigs fed lower levels of lysine.; Swine Day, Manhattan, KS, November 15, 2001
The objectives of this experiment were to evaluate the interactive effects of dietary lysine and Paylean dosage on pork quality and loin, belly, and ham composition
Summary
Paylean has been shown to increase protein and decrease fat accretion resulting in a faster growing, leaner pig. Adding lysine to the diet can have the same effects on protein and fat accretion. This effect could lead to undesirable pork quality and could alter composition in the loin, belly, and ham. The objectives of this experiment were to evaluate the interactive effects of dietary lysine and Paylean dosage on pork quality and loin, belly, and ham composition. The experiment was divided into two identical trials, the first beginning in October 2000, and the second starting in February 2001.
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