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Table 5 Effect of dietary ME level on carcass characteristics of finishing pigs (Experiment 3)1

From: Effects of the standardized ileal digestible lysine to metabolizable energy ratio on performance and carcass characteristics of growing-finishing pigs

Item ME, Mcal/kg SEM P value
  3.05 3.15 3.25 3.35   ANOVA Linear Quadratic
Dressing percentage, % 71.98 72.31 73.30 74.03 1.86 0.86 0.34 0.64
10th-rib back fat thickness, mm 18.5 21.5 22.3 24.0 1.42 0.09 0.02 0.07
Loin area, cm2 39.62 44.42 42.98 40.31 1.59 0.16 0.93 0.06
pH45 min 6.42 6.19 6.30 6.30 0.09 0.37 0.48 0.39
pH24 h 5.58 5.53 5.50 5.49 0.05 0.58 0.17 0.36
L* (Lightness) 41.45 40.81 40.77 42.58 1.77 0.88 0.67 0.72
a* (Redness) 14.31 13.49 15.61 14.57 0.66 0.20 0.35 0.64
b* (Yellowness) 5.24 4.74 5.54 5.67 0.56 0.65 0.38 0.58
  1. 1Value represent means of six pens with one pig per pen.