Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-10T17:00:02.078Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of excessive amounts of protein on lysine utilization in growing pigs

Published online by Cambridge University Press:  09 March 2007

Stefan Langer  and
Malcolm F. Fuller
Stefan Langer
Affiliation:
Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB2 9SB
Malcolm F. Fuller
Affiliation:
Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB2 9SB
Rights & Permissions [Opens in a new window]

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.

Two experiments were conducted to investigate whether the utilization of lysine in growing pigs is affected by the level of excess protein in the diet. Nine lysine-deficient diets containing 100,200 or 300g crude protein/kg and between 1·2 and 6·8 g ileal digestible lysine/kg were prepared. In the first experiment the apparent ileal digestibility of lysine in three of the nine diets was determined using pigs with simple T-cannulasand Cr2O3, as an indigestible marker. Ileal digestibility of lysine in the other diets was calculated by interpolation. In the second experiment N retention, as a measure of lysine utilization, was determined in all nine diets using growing pigs over the weight range 30–50 kg. The effect of excess protein on lysine utilization was assessed by comparing the regression of N retention v. lysine (ileal digestible) intake at the three levels of protein. Increasing ileal digestible lysine in the diets resulted in a linear increase in N retention with all three protein levels and there was no significant difference amongst the three regressions, indicating that lysine utilization was not affected by the level of protein.Therefore, all data were pooled together to calculate a single regression for all treatments.An increase of 1·0 g ileal digestible lysine led to an increase of 1·43 g N or 8·96 g protein (N x 6·25) retained. Assuming a lysine concentration in the retained body protein of 65–72 mg/g, lysine was utilized with an efficiency of 0·58–0·65

Keywords

Protein intakeIleal digestibilityAmino acid imbalancePig
Type
General Nutrition
Information
British Journal of Nutrition , Volume 76 , Issue 5 , November 1996 , pp. 743 - 754
Copyright
Copyright © The Nutrition Society 1996

References

REFERENCES

Abebe, S. & Morris, T. R. (1990). Note on the effects of protein concentration on responses to dietary lysine in chicks. British Poultry Science 31, 255–260.CrossRefGoogle ScholarPubMed
Baker, D. H. (1994). Utilization of precursors for L-amino acids. In Amino Acids in Farm Animal Nutrition, pp. 37–61 [D'Mello, J. P. F., editor]. Wallingford: CAB International.Google Scholar
Batterham, E. S., Andersen, L. M., Baigent, D. R., Darnell, R. E. & Taverner, M. R. (1990 a). A comparison of the availability and ileal digestibility of lysine in cottonseed and soyabean meals for grower/finisherpigs. British Journal of Nutrition 64, 663–677.CrossRefGoogle Scholar
Batterham, E. S., Andersen, L. M., Baigent, D. R. & White, E. (1990 b). 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.CrossRefGoogle ScholarPubMed
Benevenga, N. J. & Steele, R. D. (1984). Adverse effects ofexcessive consumption of amino acids. Annual Review of Nutrition 4, 157–181.CrossRefGoogle Scholar
Berschauer, F., Gaus, G., Cornelius, H., Kühl, J. & Menke, K. H. (1980). Prediction of protein retention in rats and pigs from amino acid pattern, protein energy ratio and feed intake. In Proceedings of the 3rd EAAP-Symposium on Protein Metubolism and Nutrition, vol. 2. EAAP Publication no. 27, pp. 672–677 pH.Oslage, H. J. and Rohr, K. editors]. Braunschweig: European Association for Animal Production.Google Scholar
Bikker, P. (1994). Protein and lipid accretion in body components of growing pigs: effects of body weight and nutrient intake. PhD Thesis, University of Wageningen, The Netherlands.Google Scholar
Chamberlain, A. G. (1971). Protein requirements of the growing pig. In Pig Production, pp. 203–223 [Cole, D. J. A.editor]. London: Buttenvorths.Google Scholar
Cieslak, D. G. & Benevenga, N. J. (1984 a). The effect of amino acid excess on utilization by the rat of the limiting amino acid - lysine. Journal of Nutrition 114, 1863–1870.CrossRefGoogle ScholarPubMed
Cieslak, D. G. & Benevenga, N. J. (1984 b). The effect of amino acid excess on utilization by the rat of the limiting amino acid - lysine and threonine at equalized food intakes. Journal of Nutrition 114, 1878–1883.CrossRefGoogle ScholarPubMed
Cieslak, D. G. &Benevenga, N. J. (1986). Response of rats to diets of equal chemical score: effect of lysine or threonine as the limiting amino acid and of an amino acid excess. Journal of Nutrition 116, 969–977.CrossRefGoogle ScholarPubMed
Davidson, J., Matheson, J. & Boyne, A. W. (1970). The use of automation in determining nitrogen by the Kjeldahl method, with final calculation bycomputer. Analyst 95, 181–193.CrossRefGoogle Scholar
Deguchi, E. & Namioka, S. (1989). Synthesis ability of amino acids and protein from non-protein nitrogen and role of intestinal flora on this utilization in pigs. Bifidobacteria and Microflora 8, 1–12.CrossRefGoogle Scholar
D'Mello, J. P. F. (1988). Dietary interactions influencing amino acid utilisation by poultry. Worlds Poultry Science Journal 44, 92–102.CrossRefGoogle Scholar
D'Mello, J. P. F. (1994). Amino acids imbalances, antagonisms and toxicities. In Amino Acids in Farm Animal Nutrition, pp. 63–97 [D'Mello, J. P. F. editor]. Wallingford: CAB International.Google Scholar
D'Mello, J. P. F. & Lewis, D. (1970 a). Amino acid interactions in chick nutrition. 1. The interrelationship between lysine and arginine.British Poultry Science 11, 299–311.CrossRefGoogle ScholarPubMed
D'Mello, J. P. F. & Lewis, D. (1970 b). Amino acid interactions in chick nutrition. 2. Interrelationships between leucine, isoleucine and valine. British Poultry Science 11, 313–323.CrossRefGoogle ScholarPubMed
D'Mello, J. P. F. & Lewis, D. (1970 c). Amino acid interactions in chick nutrition. 3. Interdependence in amino acid requirements. British Poultry Science 11, 367–385.CrossRefGoogle ScholarPubMed
Fan, M. Z., Sauer, W. C. & Lien, K. A. (1994). Effect of dietary amino acid level on the determination of apparent ileal amino acid digestibility in pigs. In Proceedings of the VIth International Symposium on Digestive Physiology in Pigs, vol. 1. EAAP Publication no. 80, pp. 25–27 [Souffrant, W. B. and Hagemeister, H. editors]. Dummerstorf: Forschungsinstitut fur die Biologie landwirtschaftlicher Nutztiere.Google Scholar
Fisher, H., Griminger, P., Leveille, G. A. & Shapiro, R. (1960). Quantitative aspects of lysine deficiency and amino acid imbalance.Journal of Nutrition 71, 213–220.CrossRefGoogle ScholarPubMed
Fuller, M. F., Cadenhead, A., Mollison, G. & Sève, B. (1987 a). Effects of the amount and quality of dietary protein on nitrogen metabolism and heat production in growing pigs. British Journal of Nutrition 58, 277–285.CrossRefGoogle ScholarPubMed
Fuller, M. F., Livingstone, R. M., Baird, B. A. & Atkinson, T. (1979). The optimal amino acid supplementation of barley for the growing pig. 1. Response of nitrogen metabolism to progressive supplementation. British Journal of Nutrition 41, 321–331.CrossRefGoogle ScholarPubMed
Fuller, M. F., Reeds, P. J., Cadenhead, A., Sève, B. & Preston, T. (1987 b). Effects of the amount and quality of dietary protein on nitrogen metabolism and protein turnover of pigs. British Journal of Nutrition 58, 287–300.CrossRefGoogle ScholarPubMed
Furuya, S. & Kaji, Y. (1989). Estimation of the true ileal digestibility of amino acids and nitrogen from their apparent values for growing pigs. Animal Feed Science and Technology 26, 271–285.CrossRefGoogle Scholar
(1993). Genstat 5.2. Oxford: Clarendon Press.Google Scholar
Harper, A. E., Benevenga, N. J. & Wohlhueter, R. M. (1970). Effects of ingestion of disproportionate amounts of amino acids. Physiological Reviews 50, 428–558.CrossRefGoogle ScholarPubMed
Henry, Y., Colltaux, Y. & Sève, 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.CrossRefGoogle ScholarPubMed
Just, A., Jørgensen, H. & Fernández, J. A. (1981). The digestive capacity of the caecum-colon and the value of the nitrogen absorbed from the hind gut for protein synthesis in pigs. British Journal of Nutrition 46, 209–219.CrossRefGoogle ScholarPubMed
Just, A., Sauer, W. C. & Jørgensen, H. (1980). The influence of diet on the apparent ileal and faecal digestibility of protein and amino acids in pigs. In Proceedings of the 3rd EAAP-Symposium on Protein Metabolism and Nutrition, vol. I. EAAP Publication no. 27, pp, 215–219 [Oslage, H. J. and Rohr, K. editors]. Braunschweig: European Association for Animal Production.Google Scholar
Klay, R. F. (1964 a). The lysine requirement for growth of pigs at four protein levels. Journal qf Animal Science 23, 881 (Abstr).Google Scholar
Klay, R. F. (1964b). Lysine and nitrogen utilization by pigs at four protein levels. Journal of Animal Science 23, 881 (Abstr).Google Scholar
Langer, S. & Fuller, M. F. (1995)., Lysine utilization in growing pigs at three different levels of protein. Proceedings of the Nutrition Society 54, 64A.Google Scholar
Leung, P. M.-B. & Rogers, Q. R. (1969). Food intake: regulation by plasma amino acid pattern. Life Sciences 8(2), 1–9.CrossRefGoogle ScholarPubMed
Li, S., Sauer, W. C. & Fan, M. Z. (1993). The effect of dietary crude protein levels on ileal and fecal amino acid digestibility in early-weaned pigs. Journal of Animal Physiology and Animal Nutrition 70, 117–128.CrossRefGoogle Scholar
Menke, K. H., Gruber, F. & Gaus, G. (1983). The product of amino acids functions as a measure of protein quality for pigs. In IVth International Symposium on Protein Metabolism and Nutrition, pp. 431–434 [Pion, R., Arnal, M. and Bonin, D. editors]. Paris: INRA.Google Scholar
Mitchell, H. H. & Block, R. J. (1946). Some relationships between the amino acid contents of proteins and their nutritive values for the rat. Journal of Biological Chemistry 163, 599–620.CrossRefGoogle ScholarPubMed
Morris, T. R., Al-Azzawi, K., Gous, R. M. & Simpson, G. L. (1987). Effects of protein concentration on responses to dietary lysine by chicks. British Poultry Science 28, 185–195.CrossRefGoogle ScholarPubMed
Mørup, I. L. K. & Olesen, E. S. (1976). New method for prediction of protein value from essential amino acid pattern. Nutrition Reports International 13, 355–365.Google Scholar
Sauer, W. C. & Ozimek, L. (1986). Digestibility of amino acids in swine: results and their practical applications. A review. Livestock Production Science 15, 367–388.CrossRefGoogle Scholar
Stevenson, A. E. & Clare, N. T. (1963). Measurement of feed intake by grazing cattle and sheep. IX. Determination of chromic oxide in faeces using an auto analyzer. New Zealand Journal of Agricultural Research 6, 121–126.CrossRefGoogle Scholar
Susenbeth, A. (1995). Factors affecting lysine utilization in growing pigs. An analysis of literature data. Livestock Production Science 43, 193–204.CrossRefGoogle Scholar
Tanksley, T. D. & Knabe, D. A. (1984). Ileal digestibilities of amino acids in pig feeds and their use in formulating diets. In Recent Advances in Animal Nutrition, pp. 75–95 [Haresign, W. and Cole, D. J. A. editors]. London: Butterworths.Google Scholar
Tews, J. K., Lee Kim, Y.-W. & Harper, A. E. (1979). Induction of threonine imbalance by dispensable amino acids: relation to competition for amino acid transport into the brain. Journal of Nutrition 109, 304–315.CrossRefGoogle Scholar
Udén, P., Colucci, P. E. & Van Soest, P. J. (1980). Investigation of chromium, cerium and cobalt as markers in digesta. Rate of passage studies. Journal of the Science of Food and Agriculture 31, 625–632.CrossRefGoogle ScholarPubMed
Wang, T.C. & Fuller, M. F. (1989). The optimum dietary amino acid pattern for growing pigs. 1. Experiments by amino acid deletion. British Journal of Nutrition 62, 77–89.CrossRefGoogle ScholarPubMed
Wunsche, J., Hennig, U., Meinl, M., Kreienbring, F. & Bock, H. D. (1982). Investigations of the absorption and utilization of amino acids infused into the caecum of growing pigs. 1. N-balance measuring with regard to the utilization of lysine and isoleucine and the isoleucine requirement of growing pigs. Archiv für Tierernä;hrung 32, 337–348.Google Scholar
Yen, H. T., Cole, D. J. A. & Lewis, D. (1986). Amino acid requirements of growing pigs. 7. The response of pigs from 25–55kg live weight to dietary ideal protein. Animal Production 43, 141–154.Google Scholar
Zebrowska, T. (1973). Digestion and absorption of nitrogenous compounds in the large intestine of pigs. Roczniki Nauk Rolniczych 95B, 85–90.Google Scholar