Effect of dietary leucine and lysine levels on intramuscular fat content in finishing pigs

Abstract

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