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

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

Item	Dietary treatment					SEM	P-value
Item	Control	3% SBO	6% SBO	3% CWG	6% CWG		Control vs. Fat^b	Source^c	Level^d	Source×Level^e
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 10^th 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 10^th 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 10^th 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 10^th 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 10^th 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 10^th rib	1.414	1.315	1.158	1.455	1.423	0.087	0.45	< 0.05	0.28	0.49

^aData were least squares means of 9 observations per treatment
^bContrast analyses between control diet and the average of other 4 diets
^cContrast analyses between the average of two SBO diets and the average of two CWG diets
^dContrast analyses between the average of two 3% fat diets and the average of two 6% fat diets
^eContrast analyses between the average of 3% SBO + 6% CWG and the average of 3% CWG + 6% SBO

ISSN: 2049-1891