Dietary Lysine Supplementation Above Requirement Improves Carcass Traits and Enhances Pork Flavor Profiles in Finishing Pigs Under Commercial Conditions.

Jialong Liao, Fengyi Song, Boyang Wan, Haijun Sun, Jingdong Yin, Xin Zhang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Lysine Requirements in Starter-Phase Japanese Quail (Coturnix japonica) Through Dose-Response Modelling: Interactions With Dietary Protein Level.Veterinary medicine and science · 2026
Article

4 · The record

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PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

6 authors.

Jialong LiaoState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.

Fengyi SongState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.

Boyang WanState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.

Haijun SunState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.

Jingdong YinState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.ORCID 0000-0003-4623-0568

Xin ZhangState Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.ORCID 0000-0003-2632-4567

Funding

National Key Research and Development Program of China 2023YFD1301301

6 · The paper itself

Abstract

To explore the effects of dietary lysine level (DLLs) on growth performance, carcass traits, meat quality and flavor characteristics in finishing pigs under large-scale commercial farming conditions, approximately 450 Duroc × Landrace × Yorkshire crossbred finishing pigs (initial body weight: 103.65 ± 4.28 kg) were randomly assigned to four treatment groups in this study. Each group consisted of four replicate pens, with 25~30 pigs per pen. The Lys100 group received a diet formulated according to the NRC (2012) standard. The standardized ileal digestible lysine (SID Lys) levels in the diets for the Lys115, Lys130 and Lys145 groups were set at 115%, 130% and 145% of the level in the Lys100 group, respectively. The trial lasted for 31 days. The results showed that increasing DLLs by 15%, 30% or 45%, while safeguarding the lysine requirement and maintaining the ideal ratios of other essential amino acids to lysine, had no negative impact on growth performance or meat quality. For carcass traits, increasing lysine levels in diets linearly increased loin eye area (

Indexed as

carcass traitsdietary lysine levelsfree amino acidspork qualityvolatile flavor compounds

Identifiers

PMID41008234

DOI10.3390/foods14183262

PMCPMC12469675

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.