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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
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Journal of Animal Science and Technology

ISSN: 2055-0391