The effect of protein restriction during the growing period on carcass, meat and fat quality of heavy barrows and gilts

Nutritional strategies are being researched in pigs to increase fatness and then to improve quality of dry-cured products. A total of 160 Duroc×(Landrace×Large White) pigs, 50% barrows and 50% gilts, were used in a trial. During the growing period (73-118d of age), four feeds were formulated with decreasing levels of crude protein (CP; 21.6, 17.7, 14.7 and 13.5%) to achieve 1.10, 0.91, 0.78 and 0.52% of total Lysine, respectively. From 118d...