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Table 2 Persimmon peel (PP) power composition of the four groups

From: Effects of persimmon peel supplementation on pork quality, palatability, fatty acid composition, and cholesterol level

 

Treatmenta

Control

T1

T2

T3

Basal dietb (%)

100.0

99.7

99.4

99.1

PP powder (%)

0.0

0.3

0.6

0.9

  1. aControl: basal diet; T1: basal diet with 0.3 % PP powder; T2: basal diet with 0.6 % PP powder; T3: basal diet with 0.9 % PP powder. bBasal diet was in accordance with the National Research Council (1998)
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Journal of Animal Science and Technology

ISSN: 2055-0391