The effectiveness of the use of the most limiting amino acids (lysine, methionine and threonine) in the diets of pigs in order to provide their bodies with protein. Тhe results indicate a direct relationship between the level of these amino acids in the diet of pigs and the concentration of total protein and an inverse relationship with the content of free amino acids in blood plasma. In addition, in the blood of pigs to which these amino acids were added to the diet, a decrease in the concentration of urea,glucose and non-esterified fatty acids was observed.
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