Table 5.
Effects of four-phase feeding programs1 on carcass characteristics of growing-finishing pigs
| Item | CSBM | LP | DDGS | DDGS +IVT |
SEM | P-value |
|---|---|---|---|---|---|---|
| HCW2, kg | 94.9 | 93.5 | 92.4 | 94.8 | 1.9 | 0.14 |
| Dressing percent, % | 76.8 | 77.0 | 76.4 | 76.9 | 0.6 | 0.77 |
| BF depth, mm | 19.96x,y | 19.86x,y | 18.66y | 20.28x | 0.61 | 0.06 |
| Loin muscle area, cm2 | 46.35a | 45.23a,b | 44.33a,b | 44.29b | 0.74 | 0.03 |
| Carcass FFL percentage, % | 51.48 | 51.39 | 51.61 | 50.85 | 0.43 | 0.34 |
1DDGS = CSBM diets with 30% distillers dried grains with solubles; DDGS + IVT = DDGS diets supplemented with L-Ile, L-Val, and L-Trp.
2HCW was used as a covariant for BF depth, loin muscle area, and FFL percentage.
a,b,cValues with uncommon superscripts within rows differ (P < 0.05).
x,yValues with uncommon superscripts within rows tend to be different (P < 0.10).