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RESEARCH ARTICLE
Contents Vol 48(8)

Reducing the lysine to energy content in the grower growth phase diet increases intramuscular fat and improves the eating quality of the longissimus thoracis muscle of gilts

D. N. D’Souza A D , D. W. Pethick B , F. R. Dunshea C D , J. R. Pluske B and B. P. Mullan A
+ Author Affiliations
- Author Affiliations

A Department of Agriculture and Food, South Perth, WA 6151, Australia.

B Murdoch University, Murdoch, WA 6150, Australia.

C Faculty of Land and Food Resources, The University of Melbourne, Parkville, Vic. 3010, Australia.

D Corresponding authors. Email: fdunshea@unimelb.edu.au and darryl.dsouza@australianpork.com.au

Australian Journal of Experimental Agriculture 48(8) 1105-1109 https://doi.org/10.1071/EA07287
Submitted: 20 August 2007  Accepted: 31 March 2008   Published: 14 July 2008

Abstract

Sixty-three (Large White × Landrace × Duroc) female finisher pigs were used to determine the effect of nutritional manipulations on growth performance, carcass quality and sensory pork quality. The dietary treatments were: (i) control [pigs fed a commercial grower (73–125 days of age) and finisher diet (126–163 days of age)]; (ii) 15% reduced lysine : energy diet during the grower phase followed by a commercial finisher diet; and (iii) pigs fed the control diet with no supplemented vitamin A in the mineral–vitamin premix during both the grower and finisher phases. Pigs fed the reduced lysine diet had higher (P < 0.05) intramuscular fat levels compared with pigs fed the control and the vitamin A- restricted diets. The pork from pigs fed the reduced lysine diet had a lower ultimate muscle pH, was paler (higher L*) and had a higher b* value (yellowness-blueness) compared with pork from the control pigs (all P < 0.05). Pork from pigs fed the reduced lysine diet was considered to be the most juicy and tender and have the best overall acceptability (all P < 0.05), followed by pork from pigs fed the control and vitamin A-restricted diets. In conclusion, feeding pigs a 15% reduced lysine : energy diet significantly increased intramuscular fat levels and improved the sensory quality of pork.


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