Apparent or Standardized Ileal Digestibility of Amino Acids of Diets Containing Different Protein Feedstuffs Fed at Two Crude Protein Levels for Growing Pigs

I wanted to ask a question to the experts: About diets for growing pigs and finishing to improve the concentration of free amino acids in the fresh meat. Commonly it was given much attention to the content in intramuscular fat and the fatty acid profiles, while the composition of the essential amino acids (EAA) the meat has been neglected. In fact, the content in the EAA is an important factor in determining the nutritional value of the meat and contributes in an important way to the sensory properties of the meat itself. It exists for a feed additive to improve this property? An additive may have the potential to improve the nutritional value of the meat through the improvement of the free amino acid profile? Thanks for the answers ....