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

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

Item	Treatments		SEM	P-value
Item	Control	Extra-Ile	SEM	P-value
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 area^b, cm²	50.99	46.70	1.69	0.13
Fat-free lean weight^c, 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

^a Values are means with pooled SEMs, n = 6. ADG Average daily gain, ADFI Average daily feed intake, G/F Gain to feed ratio
^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
^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

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