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Table 7 Effect of dietary increasing SID-Lys:ME ratio on carcass characteristics of finishing pigs (Experiment 6)

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

  SID-Lys:ME ratio, g/Mcal SEM P value
  1.8 2.0 2.2 2.4 2.6   ANOVA Linear Quadratic
Dressing percentage, % 73.04 73.25 74.25 74.99 75.33 1.62 0.81 0.18 0.42
10th-rib back fat thickness, mm 21.00a 21.67a 20.00a 19.67a 17.17b 0.82 0.01 0.02 0.03
Loin area, cm2 40.55a 40.87a 41.84ab 41.29a 43.34b 0.63 0.04 0.09 0.22
pH45 min 6.63 6.31 6.15 6.64 6.65 0.26 0.53 0.65 0.35
pH24 h 5.35 5.54 5.45 5.39 5.53 0.22 0.96 0.72 0.94
L* (Lightness) 42.81 43.09 42.01 44.5 43.05 1.71 0.89 0.73 0.94
a* (Redness) 13.48 12.97 14.7 13.35 13.89 0.75 0.56 0.58 0.80
b* (Yellowness) 5.77 5.26 6.04 6.23 6.11 0.52 0.70 0.29 0.58
  1. a, bMeans in the same row with different superscripts are significantly different (P < 0.05).
  2. 1Value represent means of six pens with one pig per pen.