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Table 3 Effects of the plane of nutrition on carcass characteristics of finishing pigs

From: Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition

Variable Medium planea Low planeb P-value
Barrow Gilt Barrow Gilt Nutr. Sex N×S
(n=32) (n=31) (n=29) (n=32)
Live wt, kg 114.2±1.5 117.7±1.5 117.6±1.6 115.4±1.5 0.71 0.69 0.07
Carcass wt, kg 87.2±1.3 89.9±1.3 88.6±1.3 87.2±1.2 0.60 0.59 0.11
Dressing, % 76.3±0.4 76.4±0.4 75.3±0.4 75.6±0.4 0.02 0.57 0.76
BFTc, mm 23.6±0.6 24.8±0.6 22.4±0.7 21.6±0.6 <0.01 0.79 0.14
BFT at 115 kgd, mm 24.0±0.6 24.2±0.6 21.9±0.7 21.5±0.6 <0.01 0.96 0.62
Live wt at 22.5 mm BFTe 109.0±2.8 107.3±2.8 118.1±3.0 119.7±2.8 <0.01 0.99 0.58
  1. aFed the medium-plane phase 1 (P1) and phase 2 (P2) finisher diets (Table 1) during P1 and P2, respectively
  2. bFed the low-plane P2 finisher diet (Table 1) during both P1 and P2
  3. cAverage of backfat thickness measurements between the 11th and 12th ribs and at the last rib
  4. dBFT adjusted for a 115-kg live weight: (115 – live wt) × BFT/(live wt – 13.608)
  5. eActual live wt + (22.5 – BFT)/0.22