The Effects of Dietary Fat and Lysine on Pig Growth, Pork Quality and Carcass Composition
Purdue University 1997 Swine Research Report. Todays swine producers continue to use genetics which produce lean pork as efficiently as possible. Unfortunately, swine genotypes which provide a high percentage of carcass lean also tend to be very low in their amount of intramuscular fat, or marbling. One lean genotype was tested on diets which differed in levels of lysine and supplemental dietary fat. Diets which contained less than ideal amounts of lysine were utilized to inhibit lean growth in an effort to allow for more intramuscular fat to be deposited prior to slaughter.