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

Published on: 02/08/2017
Author/s : A. O. Adebiyi, D. Ragland 1, O. Adeola 2, and O. A. Olukosi, Avian Science Research Centre, Scotland’s Rural College, Ayr, UK. / 1 Department of Veterinary Clinical Sciences, Purdue University, West Lafayette, IN, USA; 2 Department of Animal Sciences, Purdue University, West Lafayette, IN, USA.

Introduction Fiber is a usual component in the pig diet and when included within reasonable levels, it promotes normal gastrointestinal tract function (Wenk, 2001). On the other hand, the negative effect of dietary fiber on energy and nutrient utilization is dependent on its physical and chemical properties which differ among feedstuffs (Lenis et al., 1996). Cereal grains usually contribute the...

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Marco Baroni Marco Baroni
Agro Technician
February 8, 2017
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 ....
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Jon Bergstrom
Jon Bergstrom
Swine Nutrition & Production, Ph.D.
  Plano, Texas, United States
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