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

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

Criteria	Treatments						SEM²	P-value
Criteria	ME 3,265	ME 3,365	CON	P4	P5	LP5	SEM²	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	29.81^b	30.96^ab	29.73^b	31.75^a	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	56.43^A	54.65^B	56.87^A	55.06^B	0.310	0.17	0.01	0.01
Backfat thickness
P₂, mm	11.50^b	11.96^a	11.86^ab	12.14^a	11.64^ab	11.29^b	0.126	0.06	0.09	0.33

¹Least squares means for three pigs per treatment
²Standard error of mean
³Cooking loss unit: %
⁴Shear force unit: kg/0.5 in
⁵WHC: water holding capacity
^ABmeans with different superscripts in the same row significantly differ (P < 0.05)
^abmeans with different superscripts in the same row significantly differ (0.05 ≤ P < 0.10)

ISSN: 2055-0391