Skip to main content

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