Effects of dietary leucine supplementation in low crude protein diets on performance, nitrogen balance, whole‐body protein turnover, carcass characteristics and meat quality of finishing pigs

Formulating diets to match more closely the requirements of the pig for amino acids results in diets which are lower in crude protein (CP) than conventional commercial diets. The lower intake of nitrogen (N) which is concomitant with these diets results on lower N excretion. The excretion of excess N requires energy and previous nutrient balance work undertaken at Terrington (Lee and Kay, 1998) indicated that the ‘energy sparing’ effect of the reduced crude protein diets can be utilised by reducing the digestible energy (DE) content of reduced CP diets whilst at the same time maintaining the level of N retention. The objective of this work was to determine the performance carcass characteristics and slurry characteristics of growing/finishing pigs given reduced CP/DE diets.

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Effects of modified tall oil and vitamin E on growth performance, carcass characteristics, and meat quality of growing-finishing pigs

Journal of Animal Science ◽

10.2527/2002.8061575x ◽

2002 ◽

Vol 80 (6) ◽

pp. 1575-1585 ◽

Cited By ~ 29

Author(s):

A. T. Waylan ◽

P. R. O'Quinn ◽

J. A. Unruh ◽

J. L. Nelssen ◽

R. D. Goodband ◽

...

Keyword(s):

Vitamin E ◽

Growth Performance ◽

Meat Quality ◽

Carcass Characteristics ◽

Finishing Pigs ◽

Tall Oil

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The effect of dietary ractopamine concentration and duration of feeding on growth performance, carcass characteristics, and meat quality of finishing pigs

Journal of Animal Science ◽

10.2527/2004.82113245x ◽

2004 ◽

Vol 82 (11) ◽

pp. 3245-3253 ◽

Cited By ~ 96

Author(s):

T. A. Armstrong ◽

D. J. Ivers ◽

J. R. Wagner ◽

D. B. Anderson ◽

W. C. Weldon ◽

...

Keyword(s):

Growth Performance ◽

Meat Quality ◽

Carcass Characteristics ◽

Finishing Pigs

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Effects of supplementing low-protein diets with sodium dichloroacetate and glucose on growth performance, carcass traits and meat quality of growing-finishing pigs

Journal of Animal Science ◽

10.1093/jas/skab359 ◽

2021 ◽

Author(s):

Yetong Xu ◽

Huiyuan Chen ◽

Ke Wan ◽

Kaifeng Zhou ◽

Yongsheng Wang ◽

...

Keyword(s):

Growth Performance ◽

Protein Content ◽

Meat Quality ◽

Carcass Traits ◽

Experimental Period ◽

Finishing Pigs ◽

Protein Levels ◽

Low Protein ◽

Protein Diets

Abstract The objective of this study was to evaluate the effects of supplementing low-protein diets with sodium dichloroacetate (DCA) and glucose on growth performance, carcass traits, and meat quality of growing-finishing pigs. A total of 80 crossbred (Duroc × Landrace × Large White) growing barrows (27 ± 0.4 kg body weight) were allocated randomly to one of the five treatments during three successive 4-week periods. There were five diets in each phase. Diet 1 was the control diet with normal protein levels (CON) where protein levels in the three phases were 18%, 16.5%, and 15.5%, respectively. The dietary protein levels of Diets 2, 3, 4, and 5 (the low-protein diets, LP) were decreased by 4.5% compared to Diet 1. Additionally, Diets 3 and 4 were supplemented with an extra 120 mg/kg DCA (LP + DCA) or 1.8% glucose (LP + GLUC), respectively. Diet 5 was further supplemented with an extra 120 mg/kg DCA and 1.8% glucose (LP + DCA + GLUC). The LP + DCA diet increased the average daily weight gain of pigs compared to the CON and LP diet in phase 3 and the overall experimental period (P < 0.001). The LP diet reduced the gain:feed ratios of the pigs compared to the CON, LP + DCA, and LP + DCA + GLUC diets in phase 1 and the overall experimental period (P < 0.001). Furthermore, gain:feed ratios in LP + DCA and LP + DCA + GLUC groups did not differ from that of the CON group (P > 0.10). Pigs fed the LP + DCA diet had higher pH values of meat at 24 h post-mortem than the CON group (P < 0.05). The LP + DCA + GLUC diet increased the total protein content in the longissimus dorsi (LD) muscle of pigs, compared to the other dietary treatments (P < 0.05), and increased the Arg and Leu contents in the LD muscle compared to the LP + DCA diet (P < 0.05). Moreover, the LP + DCA diet induced a higher C18:1n9t percentage in the LD muscle of pigs compared to other groups (P < 0.05). In conclusion, an LP diet reduced the feed efficiency in pigs and barely affected meat quality, whereas 120 mg/kg DCA supplementation in an LP diet improved the growth performance of growing-finishing pigs, showed modest effects on carcass traits, and improved the muscle protein content with the addition of glucose.

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Effect of dietary protein and energy intakes on whole-body protein turnover and its contribution to heat production in chicks

British Journal Of Nutrition ◽

10.1079/bjn19930069 ◽

1993 ◽

Vol 69 (3) ◽

pp. 681-688 ◽

Cited By ~ 16

Author(s):

K. Kita ◽

T. Muramatsu ◽

J. Okumura

Keyword(s):

Protein Synthesis ◽

Heat Production ◽

Protein Turnover ◽

Crude Protein ◽

Total Heat ◽

Interactive Effects ◽

Whole Body ◽

Small Range ◽

Body Protein ◽

Fractional Rate

A factorial 3 × 3 experiment was conducted with chicks to investigate the effect of manipulating crude protein (N × 6.25) intake (CPI) and metabolizable energyintake (MEI) simultaneously, in the range low to high (including adequate) levels with regard to the respective requirements, on whole-body protein turnover and its contribution to total heat production. The fractional rate of whole-body protein synthesis was increased curvilinearly by increasing MEI or CPI from low to high levels. In terms of absolute rates whole-body protein synthesis was enhanced by increasing MEI from low to adequate levels, the effect being greater at adequate and high CPI than at low CPI. The effect of varying CPI and MEI on whole-body protein degradation was similar, but less sensitive, to that on whole-body protein synthesis. Increasing MEI from low to high levels elevated totalheat production at all CPI levels. There were no interactive effects of varying CPI andMEI on the contribution of whole-body protein synthesis to total heat production, and in general the contribution increased with increasing CPI and decreased with increasing MEI.The contribution of whole-body protein synthesis to total heat production fell within a small range from 11.2 to 16.5%.

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Effects of the amount and quality of dietary protein on nitrogen metabolism and protein turnover of pigs

British Journal Of Nutrition ◽

10.1079/bjn19870096 ◽

1987 ◽

Vol 58 (2) ◽

pp. 287-300 ◽

Cited By ~ 52

Author(s):

M. F. Fuller ◽

P. J. Reeds ◽

A. Cadenhead ◽

B. Seve ◽

T. Preston

Keyword(s):

Dietary Protein ◽

Protein Turnover ◽

Growing Pigs ◽

Whole Body ◽

Urea Synthesis ◽

Total N ◽

Plasma Urea ◽

Body Protein ◽

N Retention

1. The interrelations between protein accretion and whole-body protein turnover were studied by varying the quantity and quality of protein given to growing pigs.2. Diets with 150 or 290g lysine-deficient protein/kg were given in hourly meals, with or without lysine supplementation, to female pigs (mean weight 47 kg).3. After the animals were adapted to the diets, a constant infusion of [14C]urea was given intra-arterially for 30 h, during the last 6 h of which an infusion of [4,5-3H] leucine was also infused at a constant rate. At the same time, yeast-protein labelled with15N was given in the diet for 50 h.4. The rate of urea synthesis was estimated from the specific radioactivity (SR) of plasma urea. The rate of leucine flux was estimated from the SR of plasma leucine. The irrevocable breakdown of leucine was estimated from the3H-labelling of body water. Total N flux was estimated from the16N-labelling of urinary urea.5. Addition of lysine to the low-protein diet significantly increased N retention, with a substantial reduction in leucine breakdown, but there was no significant change in the flux of leucine or of total N.6. Increasing the quantity of the unsupplemented protein also increased N retention significantly, with concomitant increases in leucine breakdown and in the fluxes of leucine and of total N.7. It is concluded that a doubling of protein accretion brought about by the improvement of dietary protein quality is not necessarily associated with an increased rate of whole-body protein turnover.

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