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Table 6 Effects of dietary soybean oil (SBO) and choice white grease (CWG) on backfat depth at last rib, backfat depth at 10th rib, muscle depth at last rib, and muscle depth at 10th rib of finishing pigs, Exp. 1a

From: Supplementation of different fat sources affects growth performance and carcass composition of finishing pigs

Item Dietary treatment SEM P-value
Control 3% SBO 6% SBO 3% CWG 6% CWG   Control vs. Fatb Sourcec Leveld Source×Levele
Initial, cm
 Backfat depth at last rib 1.223 1.284 1.281 1.320 1.279 0.042 0.17 0.69 0.61 0.66
 Backfat depth at 10th rib 1.239 1.238 1.277 1.263 1.243 0.036 0.69 0.91 0.78 0.43
 Muscle depth at last rib 3.420 3.405 3.414 3.263 3.663 0.094 0.88 0.57 < 0.05 < 0.05
 Muscle depth at 10th rib 3.517 3.513 3.532 3.322 3.595 0.076 0.76 0.41 0.062 0.12
Final, cm
 Backfat depth at last rib 2.137 2.343 2.338 2.266 2.370 0.087 0.057 0.79 0.58 0.54
 Backfat depth at 10th rib 2.208 2.435 2.359 2.338 2.348 0.090 0.11 0.55 0.72 0.64
 Muscle depth at last rib 4.971 4.802 4.781 4.722 4.972 0.104 0.20 0.60 0.29 0.20
 Muscle depth at 10th rib 4.982 4.785 4.730 4.781 4.945 0.111 0.18 0.35 0.64 0.33
Difference, cm
 Backfat depth at last rib 0.889 1.053 1.048 0.941 1.081 0.080 0.13 0.63 0.41 0.39
 Backfat depth at 10th rib 0.961 1.170 1.083 1.074 1.087 0.083 0.15 0.58 0.67 0.56
 Muscle depth at last rib 1.462 1.462 1.296 1.458 1.420 0.113 0.68 0.59 0.37 0.59
 Muscle depth at 10th rib 1.414 1.315 1.158 1.455 1.423 0.087 0.45 < 0.05 0.28 0.49
  1. aData were least squares means of 9 observations per treatment
  2. bContrast analyses between control diet and the average of other 4 diets
  3. cContrast analyses between the average of two SBO diets and the average of two CWG diets
  4. dContrast analyses between the average of two 3% fat diets and the average of two 6% fat diets
  5. eContrast analyses between the average of 3% SBO + 6% CWG and the average of 3% CWG + 6% SBO