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| Effect of increasing levels of threonine relative to lysine on the performance and meat quality of finishing pigs |
| Santi Devi Upadhaya, Sang Seon Lee, Sung Giu Jin, Zhenlong Wu, In Ho Kim |
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Anim Biosci. 2021;34(12):1987-1994. Published online June 23, 2021 DOI: https://doi.org/10.5713/ab.21.0078 |
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Effect of increasing levels of threonine relative to lysine on the performance and meat quality of finishing pigs Animal Bioscience. 2021;34(12):1987-1994  Effects of dietary lysine/protein ratio and fat levels on growth performance and meat quality of finishing pigs Animal Science Journal. 2013;85(4):427-434 Optimal dietary lysine to threonine ratio in pigs (30-110 kg BW) derived from observed dietary amino acid efficiency Journal of Animal Physiology and Animal Nutrition. 2010;94(6):e277-e285 The effect of increasing slaughter weight on the production performance and meat quality of finishing pigs Animal Science. 1998;67(3):591-600 Impact of increasing dietary energy level during the finishing period on growth performance, pork quality and fatty acid profile in heavy pigs Meat Science. 2013;93(4):796-801 Effect of the inclusion of dry pasta by-products at different levels in the diet of typical Italian finishing heavy pigs: Performance, carcass characteristics, and ham quality Meat Science. 2016;114:38-45 Effects of different levels of inosine-5′-monophosphate (5′-IMP) supplementation on the growth performance and meat quality of finishing pigs (75 to 100 kg) Meat Science. 2023;196:109016 Effects of dietary standardized ileal digestible lysine to net energy ratio and wheat level on growth performance, meat quality, intestinal microbiota and body metabolism of finishing pigs Livestock Science. 2023;276:105315 Effect of Dietary Lysine Restriction and Energy Density on Performance, Nutrient Digestibility and Meat Quality in Finishing Pigs Asian-Australasian Journal of Animal Sciences. 2010;23(9):1213-1220 The effect of increasing carcass weight of finishing boars and gilts on joint composition and meat quality Meat Science. 1999;52(2):205-211 |
