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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
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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

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