Loughmiller, J.A.Kim, I.H.Woodworth, J.C.Smith, J.W.IIBergstrom, J.R.Hongtrakul, K.Nessmith, W.B.Musser, R.E.Nelssen, Jim L.Goodband, Robert D.Tokach, Michael D.2010-03-022010-03-022010-03-02http://hdl.handle.net/2097/2811In Exp. 1, increasing dietary lysine from .40% to .70% linearly improved ADG, F/G, 10th rib fat depth, and percentage lean in finishing gilts from 200 to 250 lb. Increasing dietary lysine also tended to improve longissimus muscle area. Results from Exp. 2 indicate no improvement in growth or carcass performance of gilts fed greater than .60% lysine. The combined results of Exp. 1 and 2 indicate that finishing gilts from 200 to 250 lb requires between .60% to .70% (18 to 20 g/d) dietary lysine to maximize both growth performance and carcass characteristics.SwineFinishing pigsLysineLean growthConference paper