Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights

• Published in: Journal of animal science and technology Vol. 65; no. 6; pp. 1242 - 1253
• Main Authors: Park, Tae-Whan, Lee, Eun-Yeong, Jung, Yeunhae, Son, Yu Min, Oh, Sang-Hyon, Kim, Doo-Hwan, Lee, Chul Young, Joo, Seon-Tea, Jang, Jae-Cheol
• Format: Journal Article
• Language: English
• Published: Korea (South) Korean Society of Animal Sciences and Technology 01.11.2023; 한국축산학회
• Subjects: Dietary lysine; Finishing pig; Growth; Meat quality; Physicochemical characteristics; Sensory attributes; 축산학; Physicochemical characteristics; Growth; Sensory attributes; Dietary lysine; Finishing pig; Meat quality
• ISSN: 2672-0191; 2055-0391; 2093-6281; 1598-9429; 2093-6281
• DOI: 10.5187/jast.2023.e49

The present study aimed to investigate the feasibility of using a diet low in lysine content as a means for increasing the intramuscular fat (IMF) content and pork muscle quality of finishing pigs. Thirty-two crossbred gilts and barrows weighing approximately 80 kg were fed either a low-lysine diet (0.60%; Low-lys) or a control diet (0.80% lysine; Med-lys) under a 2 × 2 factorial arrangement of treatments. The animals were slaughtered at a 132-kg body weight (BW) on average, followed by physicochemical analyses and sensory evaluation on (LL) and (ST) muscles. The average daily gain (ADG) did not differ between the Med-lys and Low-lys groups. However, ADG exhibited a tendency of sex × diet interaction (p = 0.09), being greater for barrows vs. gilts on the Low-lys diet ( < 0.05), but not on the Med-lys diet. Backfat thickness adjusted for 132-kg BW also exhibited the interaction; it was greater for the Low-lys vs. Med-lys group within gilts but tended to be less for the former in barrows ( = 0.08). The IMF content was not influenced by the diet or sex in either LL or ST. The a*, b*, and Warner-Bratzler Shear Force values and fatty acid composition were influenced by the sex or diet in either or both of the muscles, but the treatment effects did not apparently influence the meat quality. Sensory scores for the flavor, juiciness, tenderness, umami, and palatability of cooked muscle were not influenced by the diet in either LL or ST. When the LL and ST data were pooled, scores for those sensory attributes were positively correlated with the IMF content, which was associated with overall greater IMF contents and greater sensory scores for ST vs. LL. Collectively, the Low-lysine diet seemingly elicited the intended lysine deficiency in gilts as indicated by the increased BFT due to the diet. However, the Low-lys diet was not effective for increasing the IMF deposition or eating quality of the pork muscle of finishing pigs slaughtered at high BW probably because its lysine content was not low enough to elicit either outcome.