Effects of Dietary L-leucine Levels in Low-lysine Diets on Growth Performance and Meat Quality Parameters in Finishing Duroc Pigs

저수준의 Lysine 사료에서 L-leucine 첨가수준이 비육후기 Duroc 품종 돼지의 성장 및 육질특성에 미치는 영향

  • 박준철 (축산연구소) ;
  • 김영화 (축산연구소) ;
  • 정현정 (축산연구소) ;
  • 이성대 (축산연구소) ;
  • 조규호 (축산연구소) ;
  • 김인철 (축산연구소) ;
  • 이상진 (축산연구소) ;
  • 문홍길 (축산연구소)
  • Published : 2006.12.31


The objective of this study was to investigate effects of supplementation levels of L-leucine in low-lysine diets on growth performance and meat quality parameters in finishing Duroc pigs. A total of fifty-four pigs with an average initial weight of 74±1kg were allotted to one of three dietary treatments. Each treatment had six replications of three pigs per replicate. The treatment diets included 1)a corn-soybean meal basal diet containing lysine as low as 0.45% (CON), 2) basal diet plus 1.5% L-leucine (LEU 1.5), and 3) basal diet plus 3.0% L-leucine (LEU 3.0). No difference was found in ADG, ADFI and Feed/Gain among treatments. In carcass parameters, dressing precent and back-fat thickness were not affected by L-leucine levels, however, longissimus dorsi area tended to increase by supplementation of L-leucine. Marbling score was significantly higher (P<0.05) in LEU 1.5 and LEU 3.0 than in CON. In meat quality parameters, CIE L* of meat color significantly increased (P<0.05) and crude fat tended to increase by supplementation of L-leucine. However, there was no difference in water holding capacity, cooking loss and shear force value. This study suggests that dietary supplementation of L-leucine in low-lysine diets at the end of finishing period can produce high marbled pork which is preferred by Korean consumers.


Lysine;L-leucine;Duroc;Growth performance;Meat


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