Effect of source of methionine in broken rice-soybean diet on production performance, blood chemistry, and fermentation characteristics in weaned pigs
This study was conducted to compare the effect of source of methionine (Met) in broken rice-soybean diet on performance, blood biochemistry, and fermentation characteristics in weaned pigs. Forty-eight male crossbreed pigs (BW 11 ± 0.1 kg) were randomly allocated to three groups with four replicatio...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2015-03-01
|
| Series: | Czech Journal of Animal Science |
| Subjects: | |
| Online Access: | https://cjas.agriculturejournals.cz/artkey/cjs-201503-0005_effect-of-source-of-methionine-in-broken-rice-soybean-diet-on-production-performance-blood-chemistry-and-ferm.php |
| Summary: | This study was conducted to compare the effect of source of methionine (Met) in broken rice-soybean diet on performance, blood biochemistry, and fermentation characteristics in weaned pigs. Forty-eight male crossbreed pigs (BW 11 ± 0.1 kg) were randomly allocated to three groups with four replications in a completely randomized design. The experimental diets were: (1) basal diet without methionine (Control; total sulfur amino acids (TSAA) 0.60%); (2) basal diet supplemented with dl-methionine (DLM) (TSAA 0.76%); and (3) basal diet supplemented with dl-2-hydroxy-4-(methylthio) butanoic acid (LMA) (TSAA 0.76%). Supplementation with DLM and LMA improved growth performance of piglets and decreased blood urea nitrogen and increased serum albumin (P < 0.01). The population of Lactobacillus spp. in the caecum was decreased by both DLM and LMA supplementation (P < 0.05). Succinic acid concentration in the caecum of pigs fed the DLM diet was greater than that of LMA group (P < 0.05). It can be concluded that LMA can be used as a good source of Met (88% bioefficacy, weight/weight) in broken rice-soybean diet, although the serum albumin and fermentation characteristics (succinic acid) in the gastrointestinal tract were different. |
|---|---|
| ISSN: | 1212-1819 1805-9309 |