Hostname: page-component-cd9895bd7-lnqnp Total loading time: 0 Render date: 2024-12-27T19:48:55.688Z Has data issue: false hasContentIssue false
  • English
  • Français

The effects of dietary supplementation with lysine and methionine on body and tissue composition in the pig

Published online by Cambridge University Press:  02 September 2010

H. Ostrowski
H. Ostrowski
Affiliation:
Biochemistry of Animal Nutrition Section, Institute of Zootechnics, Sarego 2, Krakow, Poland
Get access

Summary

A feeding trial was conducted on 24 individually-fed pigs given either a diet containing plant protein with insufficient Iysine and methionine or the same diet with optimal Iysine and methionine levels. Supplementation of the diet with synthetic amino acids significantly improved daily live-weight gain, feed conversion, nitrogen balance, loin eye muscle area and total yield of lean muscle.

Pigs receiving insufficient Iysine and methionine were characterized by lower haemoglobin and creatinine values accompanied by a decreased level of glutamic oxaloacetic transaminase.

There were highly significant differences in the blood and liver Iysine levels of the two treatments, and significant differences in the fresh muscle and in the pressed muscle juice Iysine levels.

The ratios between liver and blood Iysine levels and between dietary or muscle Iysine levels and % of nitrogen retention were calculated and found to be the same on both treatments.

The accumulation of Iysine in liver and muscle was linearly related to the blood Iysine level and to N retention and Iysine intake.

Type
Research Article
Information
Animal Production , Volume 11 , Issue 4 , November 1969 , pp. 521 - 532
Copyright
Copyright © British Society of Animal Science 1969

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

REFERENCES

Acker, D. C., Catron, D. V. and Hays, V. W. 1959. Lysine and methionine supplementation of corn, soyabean, oil, meal rations for pigs in drylot. J. Anim. Sci. 18: 1053–1058.Google Scholar
Albanese, A. A. and Orto, L. A. 1963. Proteins and amino acids. In Newer Methods of Nutritional Biochemistry, (ed. Albanese, A. A.), Vol. I, Chap. I. Academic Press, New York and London.Google Scholar
Allison, J. B., Wannemacher, R. W. Jr., Banks, W. L. and Wunner, W. H. 1964. The magnitude and significance of the protein reserves in rats fed at various levels of nitrogen. J. Nutr. 84: 383–388.Google Scholar
Arbeitsvorschriften Für Das Pulfrich-Photometer. 1959. Sammlung I. Jenna: Veb Gustav Fisher Verlag.Google Scholar
Ashley, J. H. and Fisher, H. 1967. Protein reserves and muscle constituents of proteindepleted and repleted cocks. Br. J. Nutr. 21: 661–670.Google Scholar
Bowland, J. P. 1962. Addition of lysine and/or a tranquilizer to low protein, soyabean meal supplemented rations for growing bacon pigs. J. Anim. Sci. 21: 852–856.Google Scholar
Cahilly, G. M. Jr., Miller, R. F., Kelly, R. F. and Brooks, C. C. 1963. Effect of various levels of dietary lysine on certain blood phenomena, muscle development, and muscleprotein biological value of growing pigs. J. Anim. Sci. 22: 726–732.Google Scholar
Christensen, H. W. 1964. Free amino acids and peptides in tissues. In Mammalian Protein Metabolism (H. N. Munro and J. B. Allison), Vol. I, chap. 4. Academic Press, New York and London.Google Scholar
Clausen, H. 1963. The protein requirements of growing meat type swine. E.A.A.P. Publ. 2325/63. Rome.Google Scholar
Clawson, A. J., Barrick, E. R. and Smart, W. W. G. Jr. 1963. Response of pigs to graded levels of soyabean meal and added lysine in ten percent protein rations. J. Anim Sci. 22: 1027–1032.Google Scholar
Dalgliesh, C. E. and Tabechian, H. 1956. Comparison of the metabolism of uniformly 14C labelled L-Phenyloalanine, L-tyrosine and L-tryptophan in the rat. Biochem. J. 62: 625–633.Google Scholar
Dawson, R. and Porter, J. W. G. 1962. The transport of 14C-labeIled nitrogenous compounds in the rat and cat. Br. J. Nutr. 16: 27–38.Google Scholar
Fisher, H. 1967. Nutritional aspects of protein reserves. In Newer Methods of Nutritional Biochemistry (ed. Albanese, A. A.), Vol. 3, chap. 2. Academic Press, New York and London.Google Scholar
Holmes, E. G. 1965. An appraisal of the evidence upon which recently recommended protein allowances have been based. Wld Rev. Nutr. Diet. 5: 237–274.Google Scholar
Holt, L. E., Halac, E. Jr. and Kajdi, C. N. 1962. The concept of protein stores and its implications in the diet. J. Am. med. Ass. 181: 699–705.Google Scholar
Homb, T. 1963. Amino acids in pig nutrition—a review. Meld. Norg. LandbrHøgsk. 42: No. 20.Google Scholar
Homolka, I. 1960. Diagnostyka Biochemiczna. [Diagnostics of Biochemistry]. Warszawa: PZWL.Google Scholar
Jones, A. S., Hepburn, W. R., Cadenhead, A. and Boyne, A. W. 1962. The effect of variation of protein quality and protein level in diets on the performance of young pigs. Anim. Prod. 4: 185–193.Google Scholar
Jones, A. S. and Cadenhead, A. 1965. Effect of heat treatment on the ‘available’ lysine content of fish meal and the performance of pigs. J. Sci. Fd Agric. 16: 38–42.Google Scholar
Kelly, M. and Scott, H. M. 1968. Plasma lysine titers in the chick in relation to source of lysine and mode of administration. J. Nutr. 94: 326–330.Google Scholar
Krysciak, J., Ostrowski, H. and Rys, R. 1966. Changes in the content of free amino acids in pig blood plasma after ingestion of food. Ada biochim. pol. 13: 229–235.Google Scholar
Mejbaum-Katzenellenbogen, W. and Mochnacka, J. J. 1966. Kurs Praktyczny Biochemii. [Practical Course in Biochemistry]. Warszawa: P.W.N.Google Scholar
Munro, H. N. 1964. General aspects of the regulation of protein metabolism by diet and by hormones. In Mammalian Protein Metabolism, (ed. Munro, H. N. and Allison, J. B.), Vol. I, chap. 10. Academic Press, New York and London.Google Scholar
Ostrowski, H. and Rys, R. 1969. [Elimination of cereals and animal protein from the diet for growing pigs.] Roczn. Nauk roln. In press.Google Scholar
Ratner, S., Weissman, N. and Schoenheimer, R. 1943. The metabolism of D-lysine investigated with deuterium and heavy nitrogen. J. biol. Chem. 147: 549–556.Google Scholar
Richardson, L. R., Hale, F. and Ritchey, S. J. 1965. Effect of fasting and level of dietary protein on free amino acids in pig plasma. J. Anim. Sci. 24: 368–372.Google Scholar
Skulmowski, J. 1964. Metody Badania Pasz. [Methods of Feed Examination]. Part I. Warszawa: PWRit.Google Scholar
Van Slyke, D. D. and Meyer, G. M. 1913a. The absorption of amino acids from the blood by the tissues. J. biol. Chem. 16: 197–212.Google Scholar
Van Slyke, D. D. and Meyer, G. M. 1913b. The locus of chemical transformation of absorbed amino acids. J. biol. Chem. 16: 213–229.Google Scholar
Van Slyke, D. D. and Meyre, G. M. 1913c. The effect of feeding and fasting on the amino acid content of the tissues. J. biol. Chem. 16: 231–233.Google Scholar
Vippermann, P. E. Jr., Brooks, C. C., Kelly, R. F., Graham, P. P. and Thomas, H. R. 1963. Effect of dietary lysine level on muscle size and composition in swine. J. Anim. Sci. 22: 674–678.Google Scholar
Yuile, C. L., Lucas, F. V., Neubecker, R. D., Cochrane, C. G. and Whipple, G. H. 1959. C14 labelling of plasma proteins in dogs after plasmaphoresis. J. exp. Med. 109: 165–186.Google Scholar