Table 2. Effect of meat cooking temperature on nitrogen flow to the ileum¹.

	Meat cooking temperature			Statistics2
Item	60°C	75°C	95°C	P
Intake, g N	4.96	4.58	4.64
Ileal digesta flow, g N/9 h
Total N	1.40±0.12	1.20±0.09	1.58±0.19	0.094
Dietary N	0.26±0.02	0.17±0.02	0.23±0.03	0.132
Endogenous N	1.14±0.11	1.03±0.10	1.35±0.20	0.151
Apparent ileal digestibility, %	72.7±2.3	73.8±1.9	66.2±4.0	0.098
True ileal digestibility, %	94.7±0.5	96.3±0.4	95.1±0.7	0.299

¹Values are means ± SEM, n = 6.

²Data were analysed by ANOVA with minipigs and meat cooking temperatures as main factors.