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

Table 7 Effects of different dietary fats 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. 2^d

Item	Dietary treatment^e						SEM	P-value
Item	Control	6% SBO	6% CWG	6% Palm oil	6% AVB	6% Tallow		Diet	Control vs. Fat^f
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 10^th rib	1.341	1.445	1.333	1.449	1.349	1.306	0.047	0.11	0.49
Muscle depth at last rib	4.015^a	3.868^ab	3.878^ab	3.694^b	4.003^ab	3.949^ab	0.088	0.09	0.16
Muscle depth at 10^th rib	4.009^a	3.925^abc	3.793^bc	3.734^c	4.075^a	3.980^ab	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 10^th rib	2.261^b	2.302^b	2.383^ab	2.624^a	2.211^b	2.282^b	0.105	< 0.05	0.40
Muscle depth at last rib	4.933^ab	4.947^ab	4.831^b	4.822^b	5.172^a	5.123^a	0.103	0.07	0.69
Muscle depth at 10^th 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 10^th 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 10^th rib	0.895	1.014	1.068	1.063	1.066	1.062	0.109	0.91	0.24

^a,b,cWithin a row, means without a common superscript differ (P < 0.05)
^dData are least squares means of 8 observations per treatment
^eSBO Soybean oil, CWG Choice white grease, AVB Animal-vegetable blend
^fP-value for control vs. fat was based on contrast analyses between control diet and the average of other 5 diets added with fat

ISSN: 2049-1891