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The crude protein and basic amino acid contents of 26 samples of barley were determined. The lysine, histidine and arginine contents of barley were positively and significantly related to the crude protein content. The proportion of lysine in barley protein decreased significantly as the crude protein level increased. Differences in the lysine and protein content of barley were shown to affect the growth and carcass quality of bacon pigs.
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JONES et al. (1968) studied this question.
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