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Table 7 Effects of dietary energy and protein levels on carcass characteristics1

From: Effect of dietary energy levels and phase feeding by protein levels on growth performance, blood profiles and carcass characteristics in growing-finishing pigs

Criteria Treatments SEM2 P-value
ME 3,265 ME 3,365 CON P4 P5 LP5 E P E×P
Proximate analysis, %
 Moisture 72.88 72.35 72.55 72.97 72.25 72.71 0.293 0.41 0.87 0.39
 Crude protein 23.43 24.06 23.01 24.12 24.17 23.70 0.271 0.26 0.43 0.43
 Crude fat 2.12 2.61 2.45 1.91 2.52 2.60 0.197 0.24 0.62 0.42
 Crude ash 1.09 1.14 1.14 1.00 1.16 1.17 0.043 0.55 0.55 0.68
Physiochemical property
 Cooking loss3 30.63 30.49 29.81b 30.96ab 29.73b 31.75a 0.093 0.80 0.07 0.15
 Shear force4 4.51 4.53 4.49 4.87 4.30 4.42 0.331 0.93 0.15 0.18
 WHC5 55.49 56.01 56.43A 54.65B 56.87A 55.06B 0.310 0.17 0.01 0.01
Backfat thickness
 P2, mm 11.50b 11.96a 11.86ab 12.14a 11.64ab 11.29b 0.126 0.06 0.09 0.33
  1. 1Least squares means for three pigs per treatment
  2. 2Standard error of mean
  3. 3Cooking loss unit: %
  4. 4Shear force unit: kg/0.5 in
  5. 5WHC: water holding capacity
  6. ABmeans with different superscripts in the same row significantly differ (P < 0.05)
  7. abmeans with different superscripts in the same row significantly differ (0.05 ≤ P < 0.10)