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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)