Nutritional and biological value of pork obtained from animals fed with lysine and methionine

The article presents material on the effect of the amino acids lysine and methionine in pig diets. Studies have been carried out to increase the live weight of animals, depending on the content of these amino acids in the diet when fattening up to 100 and 120 kg. Presented research results obtained...

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Main Authors:	Ivan Gorlov, Marina Slozhenkina, Alexander Mosolov, Vladimir Baranikov, Dmitry Nikolaev, Alexander Chernyak, Bogdan Sherstyuk, Olga Krotova
Format:	Article
Language:	English
Published:	HACCP Consulting 2020-02-01
Series:	Potravinarstvo
Subjects:	lysine methionine with cystine gilts live weight rations
Online Access:	https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1192

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spelling	doaj-8aa2986988494b8881fef73f0caa240c2020-11-25T03:40:33ZengHACCP ConsultingPotravinarstvo 1337-09602020-02-011411211710.5219/1192873Nutritional and biological value of pork obtained from animals fed with lysine and methionineIvan Gorlov0https://orcid.org/0000-0002-8683-8159Marina Slozhenkina1Alexander Mosolov2Vladimir Baranikov3Dmitry Nikolaev4https://orcid.org/0000-0001-9283-5299Alexander Chernyak5Bogdan Sherstyuk6https://orcid.org/0000-0001-9121-1708Olga Krotova7Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, scientific adviser and Head of the Department of Food Production Technology Volgograd State Technical University, Volgograd, Russia, Tel.: +7(8442)39-10-48Volga region Research Institute of production and processing of meat and dairy products, director and Professor of the Department of food production technology Volgograd state technical University, Volgograd, Russia, Tel.: +7(8442)39-10-48Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, leading researcher, Volgograd, Russia, Tel.: +7(8442)39-10-48Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Volgograd, leading researcher, Russia, Tel.: +7(8442)39-10-48Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, Volgograd, Russia, Tel.: +7(8442)39-10-48Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, applicant, Volgograd, Russia, Tel.: +7(8442)39-10-48Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, applicant, Volgograd, Russia, Tel.: +7(8442)39-10-48Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production, senior researcher, Volgograd, Russia, Tel.: +7(8442)39-10-48The article presents material on the effect of the amino acids lysine and methionine in pig diets. Studies have been carried out to increase the live weight of animals, depending on the content of these amino acids in the diet when fattening up to 100 and 120 kg. Presented research results obtained during testing in certified and accredited laboratories. When growing gilts to live weight from 30 to 50 kg, a deficiency in the level of lysine was found, which reaches up to 29.6%, and methionine with cystine up to 23.1%. When growing animals from 81 to 120 kg of live weight, the lysine deficiency is 14.9%, and methionine with cystine is 8,8%. This necessitated balancing the diet of animals to the required level of amino acid content. The most effective on the growth and development of animals, as well as on indicators of pork quality, was the introduction of feed lysine in combination with methionine in pig diets.https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1192lysinemethionine with cystinegiltslive weightrations
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Ivan Gorlov Marina Slozhenkina Alexander Mosolov Vladimir Baranikov Dmitry Nikolaev Alexander Chernyak Bogdan Sherstyuk Olga Krotova
spellingShingle	Ivan Gorlov Marina Slozhenkina Alexander Mosolov Vladimir Baranikov Dmitry Nikolaev Alexander Chernyak Bogdan Sherstyuk Olga Krotova Nutritional and biological value of pork obtained from animals fed with lysine and methionine Potravinarstvo lysine methionine with cystine gilts live weight rations
author_facet	Ivan Gorlov Marina Slozhenkina Alexander Mosolov Vladimir Baranikov Dmitry Nikolaev Alexander Chernyak Bogdan Sherstyuk Olga Krotova
author_sort	Ivan Gorlov
title	Nutritional and biological value of pork obtained from animals fed with lysine and methionine
title_short	Nutritional and biological value of pork obtained from animals fed with lysine and methionine
title_full	Nutritional and biological value of pork obtained from animals fed with lysine and methionine
title_fullStr	Nutritional and biological value of pork obtained from animals fed with lysine and methionine
title_full_unstemmed	Nutritional and biological value of pork obtained from animals fed with lysine and methionine
title_sort	nutritional and biological value of pork obtained from animals fed with lysine and methionine
publisher	HACCP Consulting
series	Potravinarstvo
issn	1337-0960
publishDate	2020-02-01
description	The article presents material on the effect of the amino acids lysine and methionine in pig diets. Studies have been carried out to increase the live weight of animals, depending on the content of these amino acids in the diet when fattening up to 100 and 120 kg. Presented research results obtained during testing in certified and accredited laboratories. When growing gilts to live weight from 30 to 50 kg, a deficiency in the level of lysine was found, which reaches up to 29.6%, and methionine with cystine up to 23.1%. When growing animals from 81 to 120 kg of live weight, the lysine deficiency is 14.9%, and methionine with cystine is 8,8%. This necessitated balancing the diet of animals to the required level of amino acid content. The most effective on the growth and development of animals, as well as on indicators of pork quality, was the introduction of feed lysine in combination with methionine in pig diets.
topic	lysine methionine with cystine gilts live weight rations
url	https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1192
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Nutritional and biological value of pork obtained from animals fed with lysine and methionine

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