Hostname: page-component-cd9895bd7-q99xh Total loading time: 0 Render date: 2024-12-28T20:56:16.406Z Has data issue: false hasContentIssue false
  • English
  • Français

The response of growing pigs to amino acids as influenced by environmental temperature. 2. Lysine

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
Get access

Abstract

Two experiments were conducted to measure the effects of a range of dietary lysine 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 lysine treatments (13·8 (L1), 11·8 (L2), 9·6 (L3), 7·6 (L4), 5·6 (L5) g/kg and L5 + supplemented lysine (L6)) 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 differences in the rates of growth between dietary and temperature treatments with the highest gains on L2 (0·597 (s.e. 0·020) kg/day) and at 18°C (0·549 (s.e. 0·018) kg/day). Food intake (FI) increased significantly (P < 0·001) with decreasing lysine content, reached a maximum (L4) and then declined (L5). An increase in the supply of lysine in the diet resulted in significant increases (P < 0·001) in the gain per unit of food (FCE). There was an indication (P < 0·10) that the response in FCE to dietary lysine was dependent on the temperature, with maximum FCE being obtained at 22°C on LI (647 (s.e. 18·5) g gain per kg food). Dietary treatment had a significant effect (P < 0·001) on both the rate of protein (PR) and lipid deposition (LR) irrespective of the temperature. There was a 0·60 reduction in PR and a 1·36 increase in LR in pigs given L5 compared with those given L1. Similar trends occurred in the empty body protein and lipid contents at 25 kg live weight. Both temperature and dietary lysine levels had a significant (P < 0·05) effect on total heat loss (THL). The response in THL was similar to that observed in FI. The efficiency of lysine utilization at 22°C was significantly (P < 0·05) higher than at the remaining temperatures. The mean efficiency for pigs between 13 kg and 25 kg live weight was 0·64 (s.e. 0·05). In general, growth and food intake responses to dietary lysine level were independent of environmental temperature.

Keywords

heat losspigslysinetemperature
Type
Non-ruminant nutrition, behaviour and production
Information
Animal Science , Volume 70 , Issue 2 , April 2000 , pp. 299 - 306
Copyright
Copyright © British Society of Animal Science 2000

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Adeola, O.. 1995. Dietary lysine and threonine utilization by young pigs: efficiency for carcass growth. Canadian Journal of Animal Science 75: 445–452.Google Scholar
Batterham, E.S., Andersen, L.M., Baigent, D.R. and White, E. 1990. Utilization of ileal digestible amino acids by growing pigs: effect of dietary lysine concentration on efficiency of lysine retention. British Journal of Nutrition 64: 81–94.Google Scholar
Campbell, R.G. and Taverner, M. R. 1988. Relationships between energy intake and protein and energy metabolism, growth and body composition of pigs kept at 14 or 32°C from 9 to 20 kg. Livestock Production Science 18: 289–303.Google Scholar
Emmans, G. C. and Oldham, J. D. 1988. Modelling of growth and nutrition in different species. In Modelling of livestock production system. (ed. Korver, S. and Arendonk, J. A. M. van), pp. 13–21. Kluwer Academic Publishers, Dordrecht.Google Scholar
Ferguson, N. S., Arnold, G. A., Lavers, G. and Gous, R. M. 2000. The response of growing pigs to amino acids as influenced by environmental temperature. 1. Threonine. Animal Science 70: 287–297.Google Scholar
Ferguson, N. S. and Gous, R. M. 1997. The influence of heat production on voluntary food intake in growing pigs given protein-deficient diets. Animal Science 64: 365–378.Google Scholar
Genstat 5 Committee. 1993. Genstat 5 release 3 reference manual. Clarendon Press, Oxford.Google Scholar
Henry, Y., Colleaux, Y. and Seve, B. 1992. Effects of dietary level of lysine and of level and source of protein on feed intake, growth performance and plasma amino acid pattern in the finishing pig. Journal of Animal Science 70:188–195.Google Scholar
Kyriazakis, I. and Emmans, G. C. 1991. Diet selection in pigs: dietary choices made by growing pigs following a period of underfeeding with protein. Animal Production 52: 337–346.Google Scholar
Kyriazakis, I., Emmans, G.C. and McDaniel, R. 1993. Whole body amino acid composition of the growing pig. Journal of the Science of Food and Agriculture 62: 29–33.Google Scholar
Kyriazakis, I., Stamataris, C., Emmans, G.C. and Whittemore, C.T.. 1991. The effects of food protein content on the performance of pigs previously given foods with low or moderate protein contents. Animal Production 52:165–173.Google Scholar
Rinaldo, D. and Le Dividich, J. 1991. Assessment of optimal temperature for performance and chemical body composition of growing pigs. Livestock Production Science 29: 61–75.Google Scholar
Tybirk, P. 1989. A model of food intake regulation in the growing pig. In The voluntary food intake o. pigs (ed. Forbes, J. M., Varley, M.A. and Lawrence, T.L.J.), pp. 105–109. British Society of Animal Production, occasional publication no. 13.Google Scholar
Whittemore, C. 1993. The science and practice of pig production. Longman Scientific and Technical, Essex.Google Scholar
Yen, H.T., Cole, D. J. A. and Lewis, D. 1986. Amino acid requirements of growing pigs. 7. The response of pigs from 25 to 55 kg live weight to dietary ideal protein. Animal Production 43:141–154.Google Scholar