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CAS Number: 74-79-3
Molecular formula: C6H14N4O2
Molecular mass: 174.2
EINECS number: 200-811-1
l-Arginine is considered as a non-essential amino acid for most adult mammalian species, but it is classified as essential for birds, fish, possibly reptiles and also for strict carnivores.
English name: L(+)-Arginine
English synonyms: ABL2(38-end),active,Histaggedhuman;FLJ41441;ANTI-ABL2antibodyproducedinmouse;FLJ22224;FLJ31718;AbelsChemicalbookonmurineleukemiaviraloncogenehomolog2;Abelsontyrosine-proteinkinase2;ABL2
CAS Number: 74-79-3
Molecular formula: C6H14N4O2
Molecular mass: 174.2
EINECS number: 200-811-1
To explore the effects of adding different levels of L-arginine in the diet on the growth performance, nutrient digestibility, harmful gas emissions and meat quality of fattening pigs. In this experiment, 240 three-way crossbred pigs (Du Changda) with an average initial weight of (53.80±1.85) kg were selected, and they were randomly divided into 3 groups according to their body weight, each with 8 replicates, and each replicate with 10 pigs.
There were 3 kinds of feeds in the experiment. The control group was fed corn-wheat-soybean meal type feed (arginine level was 0.94%), and the other two groups were fed with 0.05% and 0.1% L-arginine in the basal diet, respectively. The results showed that L-arginine had no significant effect on the growth performance, nutrient digestibility and harmful gas emissions of finishing pigs (P 0.05). With the increase of L-arginine in the diet, the muscle marbling score increased linearly (P 0.05), and the cooking loss and muscle drip loss decreased linearly (P 0.05).
In general, the current research results show that adding 1.0 g/kg L-arginine to the diet is beneficial to improve the meat quality of finishing pigs.
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