In Ho Kim

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

Simple Summary Lowering the dietary crude protein (CP) content by 1–4% in finishing pigs, when appropriately paired with restricting amino acids, enhances feed efficiency and decreases nitrogen excretion without negatively affecting performance. Adding 0.05–0.1% N-carbamylglutamate (NCG) to these low-protein diets addr...