Adjusting the amount of amino acids in the farm can fertilize pigs

Pork fat content can be significantly increased by up to two times if the lysine levels in pig feed are carefully adjusted. By slightly reducing the amount of lysine, farmers can encourage pigs to gain more fat, which is often desirable in certain meat production systems. This approach has been explored by researchers who believe that lowering lysine intake may influence how the body processes nutrients, particularly glucose, leading to higher fat deposition. According to a report from the Japanese Yomiuri Shimbun, pigs typically require at least 0.6% lysine in their diet during the growth phase between 70 kg and 120 kg. However, a recent study found that feeding pigs a diet with only 0.4% lysine led to a dramatic increase in fat content—nearly double that of pigs fed with higher lysine levels. This suggests that adjusting amino acid balance could be a promising strategy for enhancing pork quality. The research team hypothesized that reducing lysine might make the protein responsible for transporting glucose into fat cells more active, thus promoting fat accumulation. However, the exact biological mechanism behind this phenomenon is still under investigation. Additionally, they observed that pigs on the lower-lysine diet took about two weeks longer to reach slaughter weight. Researchers suggest that this delay could be managed by optimizing feeding schedules and timing. This discovery could have important implications for the swine industry, offering a new way to improve meat characteristics while also raising questions about long-term effects on animal health and productivity. Further studies will be needed to fully understand the benefits and potential drawbacks of this feeding strategy.

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