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Table 3 Effect of dietary supplementation of extra-Ile on growth performance and carcass characteristics of finishing pigsa

From: Surplus dietary isoleucine intake enhanced monounsaturated fatty acid synthesis and fat accumulation in skeletal muscle of finishing pigs

Item Treatments SEM P-value
Control Extra-Ile
Initial body weight, kg 77.0 77.0 0.1 0.99
Final body weight, kg 105.9 104.6 1.5 0.57
ADG, kg/d 0.92 0.89 0.04 0.69
ADFI, kg/d 2.84 2.78 0.10 0.71
G/F 0.32 0.32 0.01 0.56
Carcass weight, kg 86.80 83.50 0.92 0.05
Dressing percentage, % 76.31 74.59 0.69 0.14
Loin eye areab, cm2 50.99 46.70 1.69 0.13
Fat-free lean weightc, kg 46.55 44.15 0.75 0.07
Subcutaneous backfat depth, cm
 Shoulder fat thickness 3.68 3.33 0.23 0.33
 The last rib fat thickness 1.68 1.64 0.10 0.76
 Lumbosacral fat thickness 1.52 1.48 0.16 0.86
 Average backfat depth 2.23 2.15 0.13 0.48
  1. a Values are means with pooled SEMs, n = 6. ADG Average daily gain, ADFI Average daily feed intake, G/F Gain to feed ratio
  2. b Loin eye area was measured at the last rib of the right side carcass, and calculated by the equation loin eye area (cm2) = loin eye height (cm) × width (cm) × 0.7
  3. c An estimated method according NRC (1998). Fat-free lean weight = 0.95 × [7.231 + (carcass weight, pound) × 0.437] + (loin eye area, square inch) × 3