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Table 7 Effects of different dietary fats 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. 2d

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

Item Dietary treatmente SEM P-value
Control 6% SBO 6% CWG 6% Palm oil 6% AVB 6% Tallow   Diet Control vs. Fatf
Initial, cm
 Backfat depth at last rib 1.430 1.378 1.379 1.496 1.436 1.334 0.052 0.19 0.66
 Backfat depth at 10th rib 1.341 1.445 1.333 1.449 1.349 1.306 0.047 0.11 0.49
 Muscle depth at last rib 4.015a 3.868ab 3.878ab 3.694b 4.003ab 3.949ab 0.088 0.09 0.16
 Muscle depth at 10th rib 4.009a 3.925abc 3.793bc 3.734c 4.075a 3.980ab 0.083 < 0.05 0.24
Final, cm
 Backfat depth at last rib 2.232 2.193 2.236 2.473 2.224 2.168 0.099 0.27 0.81
 Backfat depth at 10th rib 2.261b 2.302b 2.383ab 2.624a 2.211b 2.282b 0.105 < 0.05 0.40
 Muscle depth at last rib 4.933ab 4.947ab 4.831b 4.822b 5.172a 5.123a 0.103 0.07 0.69
 Muscle depth at 10th rib 4.878 4.906 4.873 4.770 5.138 5.068 0.111 0.15 0.56
Difference, cm
 Backfat depth at last rib 0.819 0.818 0.849 0.965 0.782 0.846 0.082 0.80 0.73
 Backfat depth at 10th rib 0.948 0.861 1.039 1.137 0.857 0.995 0.091 0.12 0.78
 Muscle depth at last rib 0.945 1.137 0.940 1.129 1.177 1.101 0.093 0.44 0.19
 Muscle depth at 10th rib 0.895 1.014 1.068 1.063 1.066 1.062 0.109 0.91 0.24
  1. a,b,cWithin a row, means without a common superscript differ (P < 0.05)
  2. dData are least squares means of 8 observations per treatment
  3. eSBO Soybean oil, CWG Choice white grease, AVB Animal-vegetable blend
  4. fP-value for control vs. fat was based on contrast analyses between control diet and the average of other 5 diets added with fat