This study investigated the effect of dietary lysine and gamma-linolenic acid(GLA) levels on growth performance, carcass traits, and meat quality in finishing pigs. Pigs were provided with feed containing two different levels of lysine(0.45% and 0.75%) with three different levels of gamma-linolenic acid(0.0, 0.3, and 0.6%). Average daily gain(ADG) was significantly lower (p<0.01) in pigs provided with the lower level of lysine. In contrast, feed/gain(p<0.01), diet cost/gain(p<0.05), and intramuscular fat(p<0.01) were all significantly higher in pigs fed the lower level of lysine. Similarly, meat color scores(CIE L*, a*, and b*) and cooking loss were significantly higher(p<0.01) in pigs fed the lower level of lysine, whereas shear force(kg/2.5 inch2)was not affected by dietary lysine. The addition of GLA had no significant effect on any of the parameters measured. The results indicate that providing pigs with 0.45% lysine in their diet may help to increase intramuscular fat content, allowing the industry to produce pork products that meet consumer needs in Korea.

Introduction
 Materials and methods
  1 Animals and diets
  2 Slaughtering
  3 Carcass traits
  4 Meat quality
  5 Statistical analyses
 Results
  1 Growth performance
  2 Carcass traits
  3 Meat quality
 Discussion
  1 Growth performance
  2 Carcass traits
  3 Meat quality
 Acknowledgement
 References

• Sung Dae Lee(Animal Nutrition & Physiology Team, National Institute of Animal Science, RDA, Wanju, 55365, Korea) Corresponding author
• Hyun Jung Jung(Animal Nutrition & Physiology Team, National Institute of Animal Science,International Technology Cooperation Center, Technical Cooperation Bureau, RDA, Jeonju, 54875, Korea)
• Jun Cheol Park(Swine Science Division, National Institute of Animal Science, RDA, Cheonan, 31000, Korea)
• Young Min Song(Department of Animal Material Engineering, Gyeongnam National University of Science & Technology, Jinju, 52725, Korea)