Effect of Dietary Lysine Level on Muscle Size and Composition in Swine

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Abstract
Thirty-six pigs were used to determine the effect of various levels of lysine on performance and composition of growing swine. Corn-peanut oil meal rations (16% protein) were supplemented with 0.0, 0.3, 0.6, 0.9 and 1.2% L-lysine HCl. The protein was lowered to 14% and 12% respectively, when pigs reached 75 and 125 lb. The lysine level was lowered in a proportionate amount. Rate of gain, feed efficiency, loin-eye area, and total lean yield were improved in the lysine supplemented lots. The addition of 0.6% L-lysine HCl to corn-peanut oil meal ration (0.98% total lysine) gave near optimum response when all factors were considered. Pigs receiving this amount of supplement grew at about the same rate as pigs fed corn-soy rations, but they had slightly greater muscling and were slightly more efficient than pigs on corn-soy rations. Chemical analysis showed significant increases in total protein, moisture, and ash in the longissimus dorsi muscle of the pigs receiving lysine supplement. The percent protein of the loin muscle (wet) increased significantly, from 19.6% in the basal to 24.4% in the 0.9% supplement lot. The intra-muscular fat decreased as the protein increased, while the percent water remained constant. Microbiological assay showed no significant change in lysine level when expressed as a percent of the muscle protein. Copyright © 1963. American Society of Animal Science . Copyright 1963 by American Society of Animal Science