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Table 4 Carcass characteristics and organ index of finishing pigs fed low protein diet supplemented with different amino acids (n = 6)

From: Effect of different dietary protein levels and amino acids supplementation patterns on growth performance, carcass characteristics and nitrogen excretion in growing-finishing pigs

Item

HCP

MCP (− 2 %)

LCP(− 4 %)

P 1

P 2

10 EAAs

10 EAAs

10 EAAs

Lys, Met, Thr,

Trp

Lys, Met, Thr,

Trp, Ile

Lys, Met, Thr,

Trp, Val

Lys, Met, Thr,

Trp, Ile, Val

Carcass weight, kg

87.60 ± 2.54

89.65 ± 2.35

90.74 ± 2.47

88.39 ± 2.31

88.61 ± 2.40

89.03 ± 3.03

86.71 ± 2.34

0.66

0.91

Dressing percentage, %

71.79 ± 1.03

73.77 ± 1.21

74.21 ± 0.47

74.44 ± 0.53

73.04 ± 0.28

72.72 ± 0.85

73.01 ± 0.95

0.21

0.29

Carcass length, cm

113.67 ± 2.36

116.20 ± 3.01

113.43 ± 2.21

112.00 ± 2.19

111.17 ± 1.62

114.33 ± 1.62

112.40 ± 2.27

0.71

0.4

Backfat thickness, cm

2.22 ± 0.17

2.14 ± 0.35

2.13 ± 0.17

2.61 ± 0.14

2.36 ± 0.14

2.43 ± 0.17

2.42 ± 0.17

0.93

0.64

Loin muscle area, cm2

57.18 ± 1.62

57.90 ± 6.86

56.92 ± 2.70

50.14 ± 2.10

52.97 ± 2.30

59.68 ± 5.07

58.87 ± 3.30

0.98

0.08

Heart, %

0.32 ± 0.01

0.32 ± 0.01

0.32 ± 0.01

0.34 ± 0.01

0.33 ± 0.01

0.34 ± 0.01

0.32 ± 0.01

0.98

0.63

Liver, %

1.49 ± 0.05

1.31 ± 0.11

1.29 ± 0.05

1.31 ± 0.05

1.30 ± 0.02

1.32 ± 0.05

1.29 ± 0.09

0.13

0.99

Spleen, %

0.12 ± 0.01

0.13 ± 0.00

0.11 ± 0.01

0.12 ± 0.01

0.11 ± 0.01

0.14 ± 0.01

0.12 ± 0.01

0.09

0.21

Lung, %

0.62 ± 0.05

0.57 ± 0.09

0.48 ± 0.05

0.56 ± 0.07

0.63 ± 0.05

0.47 ± 0.03

0.60 ± 0.09

0.31

0.29

Kidney, %

0.28 ± 0.01x

0.26 ± 0.00xy

0.23 ± 0.01y

0.25 ± 0.01

0.23 ± 0.01

0.26 ± 0.01

0.25 ± 0.01

0.05

0.75

Pancreas, %

0.11 ± 0.00x

0.09 ± 0.01y

0.07 ± 0.00z

0.09 ± 0.01

0.10 ± 0.01

0.09 ± 0.01

0.10 ± 0.01

<  0.01

0.20

Thymus, %

0.11 ± 0.01

0.12 ± 0.01

0.10 ± 0.01

0.10 ± 0.01

0.10 ± 0.01

0.09 ± 0.01

0.08 ± 0.01

0.41

0.69

Leaf fat, %

1.32 ± 0.10

1.64 ± 0.19

1.36 ± 0.18

1.71 ± 0.14

1.72 ± 0.05

1.71 ± 0.12

1.35 ± 0.17

0.34

0.13

  1. The organ index represented the ratio of organ mass to pig live weight.
  2. P1 represented the P value of ANOVA among the HCP diet, MCP diet and LCP diet with balancing 10 EAAs.
  3. P2 represented the P value of ANOVA among different amino acid balanced patterns of the LCP diets groups.
  4. x,y,zSuperscripts indicate differences among different levels of dietary protein