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The response of growing pigs to amino acids as influenced by environmental temperature. 1. Threonine

Published online by Cambridge University Press:  18 August 2016

N.S. Ferguson ,
G.A. Arnold ,
G. Lavers  and
R.M. Gous
N.S. Ferguson
Affiliation:
School of Agricultural Sciences and Agribusiness, Discipline of Animal and Poultry Science, University of Natal, P. Bag X 01, Scottsville 3209, South Africa
G.A. Arnold
Affiliation:
School of Agricultural Sciences and Agribusiness, Discipline of Animal and Poultry Science, University of Natal, P. Bag X 01, Scottsville 3209, South Africa
G. Lavers
Affiliation:
School of Agricultural Sciences and Agribusiness, Discipline of Animal and Poultry Science, University of Natal, P. Bag X 01, Scottsville 3209, South Africa
R.M. Gous
Affiliation:
School of Agricultural Sciences and Agribusiness, Discipline of Animal and Poultry Science, University of Natal, P. Bag X 01, Scottsville 3209, South Africa
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Abstract

Two similar experiments (1 and 2) were conducted to measure the effects of a range of dietary threonine concentrations and environmental temperatures on the performance of pigs grown from 13 to 25 kg live weight. In both experiments 48 Large White x Landrace entire male pigs were assigned at 13 kg to one of six dietary threonine treatments (8·9 (T1), 7·6 (T2), 6·2 (T3), 4·9 (T4), 3·6 (T5) g/kg and T5 + supplemented threonine (T6)) and one of four temperature treatments (18, 22, 26 and 30°C). Animals were given ad libitum access to food until 25 kg live weight. There were significant interactions (P < 0·05) between temperature and threonine content on the rate of growth (ADG) with the highest gains on T1 and at 22°C. Similarly the response in food intake (FI) to dietary threonine was significantly (P < 0·01) modified by the ambient temperature. An increase in the supply of threonine in the diet resulted in significant increases (P < 0·001) in the gain per unit of food (FCE). A similar response to temperature occurred with the highest FCE recorded at 26°C and the lowest at 18°C. There was a 0·20 proportional reduction in body protein content at 25 kg live weight in pigs given T5 compared with those given T1 and similarly, excluding T6 because threonine may not have been the most limiting amino acid, the fat content was 1·37 higher for pigs on T5 versus T1, which had the lowest fat content. Similar trends occurred in protein and lipid growth rates with maximum protein deposition recorded on T1 (86 (s.e. 3·5) g/day) and maximum lipid deposition on T5 (108 (s.e. 5·8) g/day), over all temperatures. The response in total heat loss was similar to that observed in FI with the effect of decreasing threonine content being dependent on the environmental temperature. Linear regression of daily empty body threonine accretion on daily digestible threonine intake showed an average efficiency of threonine utilization for pigs between 12 kg and 25 kg live weight of 0·59 (s.e. 0·03). There were no differences in efficiency between temperatures. In conclusion, decreasing the threonine concentration below the requirement of the animal ‘resulted in a significant decrease in ADG, reduced FCE and fatter animals. Pigs given a diet deficient in threonine will attempt to maintain threonine intake as the concentration declines by increasing food intake but this compensation is dependent on the environmental temperature. Pigs are able to compensate better for a deficiency in threonine at 18°C and 22°C than at higher temperatures due to the animals being able to dissipate more heat at the lower temperatures.

Keywords

heat losspigstemperaturethreonine
Type
Non-ruminant nutrition, behaviour and production
Information
Animal Science , Volume 70 , Issue 2 , April 2000 , pp. 287 - 297
Copyright
Copyright © British Society of Animal Science 2000

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