Skip to main content

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