Skip to main content

Table 4 Effects of different dietary starch sources on the longissimus thoracis muscle chemical composition of finishing pigs (as-fresh basis)

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

DM, %

27.25 ± 0.36

26.90 ± 0.25

27.16 ± 0.32

0.717

0.832

0.717

IMF, %

3.81 ± 0.17b

4.22 ± 0 30ab

4.65 ± 0.13a

0.035

0.004

0.019

IMP, mg/g

1.72 ± 0.05b

1.78 ± 0.04ab

1.89 ± 0.04a

0.045

0.007

0.027

  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; DM, dry matter; IMF, intramuscular fat; IMP, inosine monophosphate
  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
Back to article page

Journal of Animal Science and Biotechnology

ISSN: 2049-1891