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Lysine Requirement of the Finishing Pig for Maximum Carcass Leanness¹

Illinois Agricultural Experiment Station, Urbana 61801

Abstract

Four trials involving 146 finishing pigs were conducted to determine the lysine requirement for maximum carcass lean cuts and for maximum protein and minimum fat in certain muscles. Graded levels of L-lysine HC1 were added to a 13.3% protein corn-sesame meal diet containing 3,501 kcal metabolizable energy per, kilogram. Levels of .35, .45, .55, .65 and .75% dietary lysine were studied in trials 1 through 3, while in trial 4 an .85% level was also included. Values for each criterion from the four trials were pooled and the lysine requirement was determined by the method of least squares. The estimated dietary requirement for percent four lean cuts was .51 ± .03% and for cross-sectional area of the longissimus muscle it was .60 ± .05%. Estimated requirements for maximizing percent protein in the longissimus, semitendinosus, and latissimus dorsi muscles were, respectively, .52 ± .04, .47 ± .04, and .56 ± .04% of the diet. The corresponding requirements for minimizing percent ether extract in these muscles were .55 ± .03, .53 ± .03 and .49 ± .02% of the diet.

¹ This research was supported in part by grants from the Moorman Mfg. Co., Quincy, Illinois and CPC international Inc., Argo, Illinois.

² The data are from a thesis submitted by the senior author in partial fulfillment of the requirements for the Degree of Doctor of Philosophy.