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Table 2 Effects of different dietary starch sources on the growth performance and carcass traits of finishing pigs

From: Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

Items Treatment P-valuec
TS CS PS ANOVA Linear Quadratic
Initial BW, kg 77.21 ± 0.26 77.19 ± 0.23 77.25 ± 0.23 0.980 0.901 0.983
Final BW, kg 109.52 ± 0.91b 112.09 ± 1.74ab 115.88 ± 1.21a 0.011 0.002 0.010
ADG, kg/d 0.85 ± 0.01b 0.89 ± 0.04ab 0.97 ± 0.03a 0.035 0.010 0.034
ADFI, kg/d 2.83 ± 0.07 2.85 ± 0.05 2.89 ± 0.05 0.741 0.438 0.741
F:G 3.34 ± 0.09a 3.23 ± 0.11ab 3.01 ± 0.04b 0.038 0.011 0.038
Hot carcass weight, kg 82.98 ± 1.70 84.12 ± 1.68 85.02 ± 1.52 0.681 0.376 0.681
Carcass yield, % 74.57 ± 0.97 74.79 ± 0.54 75.89 ± 0.54 0.390 0.196 0.390
Backfat, cm 2.45 ± 0.12a 2.36 ± 0.12ab 2.07 ± 0.04b 0.047 0.104 0.056
Loin-eye area, cm 47.26 ± 0.59b 50.36 ± 1.24ab 51.15 ± 1.59a 0.008 0.031 0.075
FFLI, % 51.14 ± 1.00b 53.24 ± 0.57ab 54.15 ± 0.68a 0.034 0.011 0.034
  1. Values are mean ± SEM, n = 8
  2. a,bMeans in the same row with different superscripts differ (P < 0.05)
  3. Abbreviations: TS, tapioca starch; CS, corn starch; PS, pea starch; BW, body weight; ADG, average daily gain; ADFI, average daily feed intake; F:G, feed to gain ratio; FFLI, fat-free lean index
  4. cThe P values indicate the effects of different dietary starch sources with different amylose/amylopectin ratios by one-way ANOVA and polynomial contrasts- linear and quadratic analyses, respectively