| Registro completo |
| Provedor de dados: |
R. Bras. Zootec.
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| País: |
Brazil
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| Título: |
Digestible tryptophan levels for 30 to 60 kg pigs
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| Autores: |
Apolônio,Lourdes Romão
Donzele,Juarez Lopes
Oliveira,Rita Flávia Miranda de
Saraiva,Alysson
Silva,Francisco Carlos de Oliveira
Ferreira,Aloízio Soares
Kill,João Luís
Haese,Douglas
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| Data: |
2011-11-01
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| Ano: |
2011
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| Palavras-chave: |
Amino acids
Ideal protein
Performance
Protein deposition
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| Resumo: |
The objective of this study was to evaluate the effects of increasing dietary digestible tryptophan levels on performance and carcass traits of growing pigs. Fifty crossbred castrated male pigs, with average initial and final body weight of 29.0 ± 1.20 kg and 60.4 ± 1.95 kg were allotted in a completely randomized block design, with five treatments (0.125, 0.133, 0.141, 0.149, and 0.157% of digestible tryptophan, corresponding to digestible tryptophan:lysine relations of 15.0, 16.0, 17.0, 18.0, and 19.0%, respectively) and five replicates, with two pigs per experimental unit, which was represented by the pen. Experimental diets and water were supplied ad libitum throughout the experimental period. Averages of minimum and maximum temperatures inside the facility were of 24.3 ± 0.87 ºC and 28.0 ± 1.82 ºC, respectively. Feed intake and body weight gain increased linearly with increasing dietary tryptophan levels. However, there was no effect of digestible tryptophan on feed conversion or protein deposition of pigs. The highest tryptophan level evaluated (0,157%), corresponding to a digestible tryptophan:lysine relation of 19.0%, provided the greatest weight gain of 30 to 60 kg castrated male pigs.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982011001100015
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| Editor: |
Sociedade Brasileira de Zootecnia
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| Relação: |
10.1590/S1516-35982011001100015
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| Formato: |
text/html
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| Fonte: |
Revista Brasileira de Zootecnia v.40 n.11 2011
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| Direitos: |
info:eu-repo/semantics/openAccess
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