The effect of level of crude protein and available lysine on finishing pig performance, nitrogen balance and nutrient digestibility.

Ball, M E E; Magowan, E; McCracken, K J; Beattie, V E; Bradford, R; Gordon, F J; Robinson, M J; Smyth, S; Henry, W.

Ball ME; Agri-Food and Biosciences Institute, Large Park, Hillsborough, Co. Down BT26 6DR, Northern Ireland , UK.
Magowan E; Agri-Food and Biosciences Institute, Large Park, Hillsborough, Co. Down BT26 6DR, Northern Ireland , UK.
McCracken KJ; Agri-Food and Biosciences Institute, Large Park, Hillsborough, Co. Down BT26 6DR, Northern Ireland , UK.
Beattie VE; Agri-Food and Biosciences Institute, Large Park, Hillsborough, Co. Down BT26 6DR, Northern Ireland , UK.
Bradford R; Agri-Food and Biosciences Institute, Large Park, Hillsborough, Co. Down BT26 6DR, Northern Ireland , UK.
Gordon FJ; Agri-Food and Biosciences Institute, Large Park, Hillsborough, Co. Down BT26 6DR, Northern Ireland , UK.
Robinson MJ; Agri-Food and Biosciences Institute, Large Park, Hillsborough, Co. Down BT26 6DR, Northern Ireland , UK.
Smyth S; Agri-Food and Biosciences Institute, Large Park, Hillsborough, Co. Down BT26 6DR, Northern Ireland , UK.
Henry W; Agri-Food and Biosciences Institute, Large Park, Hillsborough, Co. Down BT26 6DR, Northern Ireland , UK.