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Effect of Protein and Lysine Levels in the Diet on Body Gain Composition and Energy Utilization in Growing Pigs¹

Institut National de la Recherche Agronomique, St. Gilles 35590 l'Hermitage, France

Abstract

Eight replicates of four Large White littermate female pigs were used to evaluate the effect of protein and lysine levels in the diet on the efficiency of protein and energy utilization. In each replicate, one pig was slaughtered at about 20 kg live weight and the others received three diets that contained (per Meal digestible energy) 37.5 and 2.00 g (diet pi), 37.5 and 2.35 g (diet pL) or 45.0 and 2.35 g (diet PL) of digestible protein and lysine, respectively. Pigs were slaughtered after a 7-wk period. Tissue and chemical composition of the gain and energy and nitrogen gain were determined by using the comparative slaughter technique. Metabolizable energy (ME) intakes were similar in the treatments. Pigs fed the pi diet had a smaller body weight and muscle gain and retained less nitrogen and more lipids than pigs fed pL and PL diets. The decrease in the level of nonessential nitrogen in the diet (pL vs PL) did not affect body weight and muscle gain and the amount of nitrogen retained in muscle tissues. However, pigs given the PL diet had a higher total nitrogen retention and a lower fat deposition and exhibited a higher heat production. For each gram of additional protein catabolized for energy purposes (PL vs pL), heat production was increased by 1.8 kcal. The amount of lysine per unit of muscle gain (38 g/kg) or protein deposited (120 g/kg) was independent of protein and lysine levels in the diet. Estimates of energy (indirect calorimetry) and nitrogen (balance technique) retention were also obtained on the same animals; results were comparable with data obtained by direct measurements.

¹ Appreciation is expressed to EUROLYSINE S.A., 16, rue Ballu, PARIS for providing L-lysine·HCl and DL-tryptophan and for partial funding of this study.

² The authors gratefully acknowledge P. Ecolan, M. Fillaut, J. Lebost and A. Roger for technical assistance and Dr. A. J. Lewis (Univ. of Nebraska) for critical evaluation of the manuscript.

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