Effect of Dietary Lysine Restriction and Energy Density on Performance, Nutrient Digestibility and Meat Quality in Finishing Pigs (Report‪)‬

INTRODUCTION The carcass lean content of pigs has dramatically increased over recent years and has resulted to a corresponding reduction in intramuscular fat and marbling (Rincker et al., 2008). However, increasing intramuscular fat content is generally considered as a means to enhance consumer acceptability of pork chops in many countries, particularly South Korea (Schwab et al., 2006). Furthermore, in case of Japanese pork market, marbling score has been considered the most important factor for pricing the pork and prices of high marbled pork loin are even more two times than normal pork loin (Kenji, 2002). The relationship between intramuscular fat and pork eating quality has not been clearly established. Several studies suggested a favorable relationship among intramuscular fat, juiciness and tenderness of pork (Castell et al., 1994), and other studies investigated the threshold or minimum level for marbling that is required to ensure good eating quality (DeVol et al., 1988). Because of these specifications, the most promising approach to increasing intramuscular fat is via genetic selection and nutritional management (Ellis et al., 1996).