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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