Effect of dietary leucine and lysine levels on intramuscular fat content in finishing pigs
2007 ◽
Vol 87
(3)
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pp. 303-306
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Keyword(s):
Feeding high leucine levels (2.0 and 3.0% total dietary leucine) to finishing pigs (73 to 127 kg liveweight) increased the intra muscular fat content of the longissimus muscle in pigs fed diets with low lysine levels (0.5% total dietary lysine) but not in animals fed high lysine levels (0.7 %). Key words: Lysine, leucine, growth performance, carcass and meat quality
2006 ◽
Vol 49
(4)
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pp. 315-328
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Keyword(s):
2010 ◽
Vol 105
(1)
◽
pp. 1-9
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2013 ◽
Vol 26
(1)
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pp. 117-124
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Keyword(s):
Keyword(s):