Skip to main content

View full-text article in PMC

. 2012 Mar 1;3(1):9. doi: 10.1186/2049-1891-3-9

Table 7.

Effect of dietary increasing SID-Lys:ME ratio on carcass characteristics of finishing pigs (Experiment 6)

	SID-Lys:ME ratio, g/Mcal					SEM	P value

	1.8	2.0	2.2	2.4	2.6		ANOVA	Linear	Quadratic
Dressing percentage, %	73.04	73.25	74.25	74.99	75.33	1.62	0.81	0.18	0.42
10^th-rib back fat thickness, mm	21.00^a	21.67^a	20.00^a	19.67^a	17.17^b	0.82	0.01	0.02	0.03
Loin area, cm²	40.55^a	40.87^a	41.84^ab	41.29^a	43.34^b	0.63	0.04	0.09	0.22
pH^{45 min}	6.63	6.31	6.15	6.64	6.65	0.26	0.53	0.65	0.35
pH^{24 h}	5.35	5.54	5.45	5.39	5.53	0.22	0.96	0.72	0.94
L* (Lightness)	42.81	43.09	42.01	44.5	43.05	1.71	0.89	0.73	0.94
a* (Redness)	13.48	12.97	14.7	13.35	13.89	0.75	0.56	0.58	0.80
b* (Yellowness)	5.77	5.26	6.04	6.23	6.11	0.52	0.70	0.29	0.58

^{a, b}Means in the same row with different superscripts are significantly different (P < 0.05).

¹Value represent means of six pens with one pig per pen.