Addition of arginine and leucine to low or normal protein diets: performance, carcass characteristics and intramuscular fat of finishing pigs

Addition of arginine and leucine to low or normal protein diets: performance, carcass characteristics and intramuscular fat of finishing pigs

The effect of dietary crude protein (CP) reduction, supplementation with arginine or leucine on intramuscular fat (IMF) content was evaluated in (Landrace × Duroc) × Pietrain pigs. One-hundred and eight barrows (67 ± 4 kg) were assigned to six diets (n=6 pens of 3 pigs each): four normal CP diets co...

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Bibliographic Details
Main Authors: Núria Tous, Rosil Lizardo, Borja Vilà, Marina Gispert, Maria Font-i-Furnols, Enric Esteve-Garcia
Format: Article
Language:English
Published: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria 2016-12-01
Series:Spanish Journal of Agricultural Research
Subjects:
amino acid
branched chain amino acids antagonism
meat quality
loin depth
marbling
subcutaneous fat
Online Access:http://revistas.inia.es/index.php/sjar/article/view/9351

Internet

http://revistas.inia.es/index.php/sjar/article/view/9351

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