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The effects of excessive amounts of protein on lysine utilization in growing pigs

Published online by Cambridge University Press:  09 March 2007

Stefan Langer  and
Malcolm F. Fuller
Stefan Langer
Affiliation:
Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB2 9SB
Malcolm F. Fuller
Affiliation:
Rowett Research Institute, Greenburn Road, Bucksburn, Aberdeen AB2 9SB
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Abstract

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Two experiments were conducted to investigate whether the utilization of lysine in growing pigs is affected by the level of excess protein in the diet. Nine lysine-deficient diets containing 100,200 or 300g crude protein/kg and between 1·2 and 6·8 g ileal digestible lysine/kg were prepared. In the first experiment the apparent ileal digestibility of lysine in three of the nine diets was determined using pigs with simple T-cannulasand Cr2O3, as an indigestible marker. Ileal digestibility of lysine in the other diets was calculated by interpolation. In the second experiment N retention, as a measure of lysine utilization, was determined in all nine diets using growing pigs over the weight range 30–50 kg. The effect of excess protein on lysine utilization was assessed by comparing the regression of N retention v. lysine (ileal digestible) intake at the three levels of protein. Increasing ileal digestible lysine in the diets resulted in a linear increase in N retention with all three protein levels and there was no significant difference amongst the three regressions, indicating that lysine utilization was not affected by the level of protein.Therefore, all data were pooled together to calculate a single regression for all treatments.An increase of 1·0 g ileal digestible lysine led to an increase of 1·43 g N or 8·96 g protein (N x 6·25) retained. Assuming a lysine concentration in the retained body protein of 65–72 mg/g, lysine was utilized with an efficiency of 0·58–0·65

Keywords

Protein intakeIleal digestibilityAmino acid imbalancePig
Type
General Nutrition
Information
British Journal of Nutrition , Volume 76 , Issue 5 , November 1996 , pp. 743 - 754
Copyright
Copyright © The Nutrition Society 1996

References

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