Webster, M.J.Real, D.E.Woodworth, J.C.Marsteller, T.A.Goodband, Robert D.Tokach, Michael D.Unruh, John A.Nelssen, Jim L.DeRouchey, Joel M.Dritz, Steven S.2010-02-112010-02-112010-02-11http://hdl.handle.net/2097/2599A total of 432 pigs were used to evaluate the effects of Paylean and dietary lysine on pork quality and loin, belly, and ham composition. The 12 dietary treatments included Paylean (0, 4.5, and 9.0 g/ton) and 4 levels of lysine. For pigs fed no Paylean, lysine levels were 0.60, 0.80, 1.00, and 1.20%. For pigs fed 4.5 or 9.0 g/ton of Paylean, lysine levels were 0.80, 1.00, 1.20, and 1.40%. The results indicate that pigs fed Paylean and increasing levels of lysine will have less loin marbling and belly firmness compared to control pigs fed lower levels of lysine.SwinePayleanLysineFinishing pigsPork qualityConference paper