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

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 ( = 0.018) and tended to reduce backfat thickness at the 10th rib ( = 0.096). Methionine and glycine contents in the longissimus thoracis (LT) muscle linearly increased with an increase in DLLs ( = 0.014 and 0.073, respectively). Furthermore, increasing lysine levels by 45% significantly increased the percentage of volatile flavor compounds (VOCs) belonging to nitrogen compounds ( = 0.040), ethers ( = 0.026) and aldehydes ( = 0.040), as well as increased contents of key VOCs, such as (E)-2-Nonenal ( = 0.005), (E)-2-Octenal ( = 0.005) and 1-Octen-3-one ( = 0.008), contributing to enhanced sweet, fruity, fatty and waxy flavor profiles. According to various indexes, better carcass traits and pork flavor could be achieved by increasing lysine levels by 45% in diets based on the recommended value for finishing pigs.