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Table 4 Effects of persimmon peel (PP) supplementation on carcass performance and mineral contents in porcine longissimus dorsi muscle

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

  Treatmenta Level of significance
Control T1 T2 T3
Carcass performance
Carcass weight (kg) 86.3 ± 9.87 93.6 ± 4.93 90.6 ± 11.4 92.0 ± 7.55 NS
Loin eye area (cm2) 66.7 ± 1.35 67.0 ± 7.74 62.7 ± 6.82 67.8 ± 8.78 NS
Back-fat thickness (mm) 20.3 ± 2.52 22.0 ± 5.29 26.3 ± 6.11 24.6 ± 8.74 NS
  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
  2. Results are expressed in mean value ± SD
  3. Levels of significance: NS = not significant