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The effect of selection for rapid lean growth on the dietary lysine and energy requirements of pigs fed to scale

McPhee, C.P. and Williams, K.C. and Daniels, L.J. (1991) The effect of selection for rapid lean growth on the dietary lysine and energy requirements of pigs fed to scale. Livestock Production Science, 27 (2-3). pp. 185-198.

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Article Link(s): http://dx.doi.org/10.1016/0301-6226(91)90095-8

Publisher URL: http://www.elsevier.com

Abstract

A line of pigs (S line) selected for weight of ham lean, a measure of lean growth, was compared with an unselected control line (C line) of common origin on a series of food regimens ranging in average daily intake from 23.7 to 27.2 MJ digestible energy and from 13.3 to 23.4 g total lysine. The comparison was made over a 12-week test period starting at 25 kg liveweight and measurements were made of growth rate, fat depth by ultrasonics and, from these, predicted weight of lean in the ham at the end of test. As energy and lysine in the diet were increased, growth rate and ham lean rose at rates and reached limits which were higher in the S than the C line. As a result of 4.4 standard deviations (SD) of selection differential accumulated over five generations of selection, the superiority of the S over the C line in ham lean ranged from 0.5 (SD) on a low energy-lysine diet to 2.7 SD on a high energy-lysine diet. Maximum growth rate and ham lean were reached in the S line on a diet which provided 1 MJ day-1 more digestible energy and 3 g day-1 more total lysine than the diet at which the maxima were reached in the C line. Increasing dietary energy raised fat depths in the C line and increasing lysine lowered fat depths in the S line. Pigs from both lines were most profitable on diets lower in energy and lysine levels than those which gave maximum growth. Net monetary returns were most responsive to changes in energy in the C line and to changes in lysine in the S line.

Item Type:Article
Additional Information:© Elsevier B.V.
Keywords:Energy; Growth; Lysine; Pigs; Selection.
Subjects:Animal culture > Swine
Deposited On:07 May 2004
Last Modified:20 Mar 2009 03:24

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