ArticleAnimals : an open access journal from MDPI2026
Effects of Dietary N-Carbamylglutamate Addition with Two Different Levels of Crude Protein (Low and High) on the Growth, Nitrogen Retention, Amino Acids in the Carcass, Blood Health, Gut Bacteria, and Meat Quality of Finishing Pigs.
Article in Animals : an open access journal from MDPI, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This experiment was performed to investigate the effect of two different CP levels, with or without NCG supplementation, on finishing pigs' performance and meat quality. A total of 200 pigs ([Yorkshire × Landrace] × Duroc) with an initial average body weight (BW) of 50.06 ± 1.34 kg were randomly assigned to one of four treatments for 70 days. There were four treatment groups with ten replicates and five pigs (three males and two females) per pen. The dietary treatment includes low-protein NCG-, 13% CP (LP NCG-); low-protein NCG +, 13% CP + NCG 0.1% (1 kgton) (LP NCG+); high-protein NCG-, 15% CP (HP NCG-); high-protein NCG+, 15% CP + NCG 0.1% (1 kg/ton) (HP NCG+). After 6 weeks of experimentation on CP effect, blood urea nitrogen, total protein, glucose, and albumin levels in pigs fed LP NCG- diets were significantly lower (
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