An evaluation of total and digestible lysine as a predictor of lysine availability in protein concentrates for young pigs | British Journal of Nutrition | Cambridge Core (original) (raw)

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the 'Save PDF' action button.

1. Forty pigs between 23 and 51 d of age were given, ad lib., diets containing 7.9 g lysine/kg. The diets contained wheat and one of five protein concentrates: milk, peanut (Arachis hypogaea) meal, cotton-seed (Gossypium herbaceum) meal, meat meal or lupins (Lupinus augustifolius).

2. Twenty of the pigs were given an indigestible marker, 103Ru-labelled Tris-(1, 10-phenanthro1ine)-rthenium(II) chloride, between 51 and 56 d of age and were killed at 56 d of age.

3. A further forty pigs, between 23 and 51 d of age, were given the same diets supplemented with 3 g L-lysine hydrochloride/kg.

4. The weight gains of the pigs given the diets containing 7.9 g lysine/kg (95–153 g/d) were significantly less (P < 0.05) than those of the pigs given the diets containing 10.9 g lysine/kg (274–340 g/d).

5. Weight gains of pigs given the diets containing meat meal were less than those of pigs given diets containing milk, peanut meal or lupins.

6. Feed conversion ratios decreased and N balances increased with increasing lysine content of the diets.

7. Apparent digestibilities of dry matter (DM) and nitrogen of the diets containing meat meal and cotton-seed meal were less than those of the other three diets, but there was no effect of lysine content of the diets on these indices.

8. The major site of DM and N absorption for the diet containing milk was the duodenum while for the other four protein concentrates the jejunum and ileum were the major absorption sites.

9. Apparent digestibility of lysine from the five diets ranged from 0.54 to 0.75. The retention of the apparently absorbed lysine in weight gain was 0.8–0.94, and there was no significant (P > 0.05) difference between diets which suggested that the apparent digestibility of lysine could be an indicator of its availability.

References

Agricultural Research Council (1981). The Nutrient Requirements of Pigs. Slough: Commonwealth Agricultural Bureaux.Google Scholar

Alimon, A. R. & Farrell, D. J. (1980). Australian Journal of Agricultural Research 31, 627–635.CrossRefGoogle Scholar

Batterham, E. S., Murison, R. D. & Lewis, L. E. (1978). British Journal of Nutrition 40,23–28.CrossRefGoogle Scholar

Batterham, E. S., Murison, R. D. & Lewis, L. E. (1979). British Journal of Nutrition 41, 383–391.CrossRefGoogle Scholar

Holmes, J. H. G., Bayley, H. S., Leadbeater, P. A. & Horney, F. D. (1974). British Journal of Nutrition 32, 479–489.CrossRefGoogle Scholar

National Research Council (1979). Nutrient Requirements of Domestic Animals No. 2, Nutrient Requirements of Swine, 8th ed. Washington, DC: National Academy of Sciences.Google Scholar

Sauer, W. C., Just, A., Jorgensen, H. H., Fekadu, M. & Eggum, B. O. (1980). Acta Agriculturae Scandinavica 30, 449–459.CrossRefGoogle Scholar

Steel, R. G. D. & Torrie, J. H. (1960). Principles of Statistics. New York: McGraw-Hill Book Co.Google Scholar

Tanksley, T. D., Knabe, D. A., Purser, K., Zebrowska, T. & Carley, J. R. (1981). Journal of Animal Science 52, 769–777.CrossRefGoogle Scholar

Taverner, M. R., Curic, D. M. & Rayner, C. J. (1983). Journal of the Science of Food and Agriculture 34, 122–128.CrossRefGoogle Scholar

Williams, H. H., Curtin, L. V., Abraham, J., Loosli, J. K. & Maynard, L. A. (1954). Journal of Biological Chemistry 208, 277–285.CrossRefGoogle Scholar

Wünsche, J., Bock, H. D., Hennig, V., Kreinenbring, F. & Bergmann, E. (1979). Archiv für Tierernährung 29, 221–234.CrossRefGoogle Scholar

Zebrowska, T. (1975). Roczniki Nauk Rolniczych, Seria B 96, 79–90.Google Scholar