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- W2372982157 abstract "Sixty Large White×Landrace barrows with initial live weight (LW) 20?kg were used in a one factor design experiment to study the effects of dietary ideal protein (IP) levels on meat quality. Five dietary IP levels were designed on as fed basis (DM 89%) as 8%, 11%, 14%, 17% and 20% for pigs with LW less than 60?kg, and 7 5%, 10%, 12%, 15% and 17 5% for pigs more than 60?kg. Corn soybean meal diets were formulated for 20～35?kg, 35～60?kg, and 60～100?kg to contain digestible lysine 5 0?g, 4 75?g, and 4 57?g per 100?g crude protein respectively. 60 pigs were randomly assigned into each treatment with 4 replicates each and fed ad libitum until slaughter. When LW reached 100?kg, 3 pig of each treatment was slaughtered to check carcass quality. The results showed that as IP increased, daily gain and feed efficiency were significantly improved. There were a tendency that area of logissimus dosi muscle and carcass lean percentage were enhanced, backfat thickness and the percentage of skin and subcutaneous fat reduced as IP increased. Carcass fat content and marbling score were significantly decreased as IP increased. There were no significant differences among treatments in terms of meat pH, color score and drop loss. 14% and 12% IP level were optimum for good meat quality respectively for pigs with LW less than 60?kg and more than 60?kg. It is concluded that appropriately low dietary protein level is favorable to eating quality of pig meat." @default.
- W2372982157 created "2016-06-24" @default.
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- W2372982157 date "2002-01-01" @default.
- W2372982157 modified "2023-09-23" @default.
- W2372982157 title "Effects of Dietary Levels of Ideal Protein on Pig Meat Quality" @default.
- W2372982157 hasPublicationYear "2002" @default.
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