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 |
Values are means ± SEM, n = 6.
Data were analysed by ANOVA with minipigs and meat cooking temperatures as main factors.