. 2013 Aug 26;8(8):e72320. doi: 10.1371/journal.pone.0072320

Table 2. Effect of chronic dietary treatment on carcass characteristics¹.

	Treatment
Characteristic	Control	HED²	INT³	SE⁴	P-value
Body weight, kg	108.0^a	76.0^b	99.0^a	5.3	0.001
Subcutaneous fat depth at the 10^th rib⁵, cm	1.5^a	2.9^c	2.3^b	0.12	0.001
Longissimus muscle area⁵, cm²	43.2^a	33.2^b	31.8^b	1.3	0.001
Perirenal fat, g per kg body weight	10.0^a	17.5^b	36.2^c	1.2	0.0001
Body fat, %⁶	23.42^a	28.71^b	25.49^a	0.90	0.0016
Longissimus muscle Proximate moist, %	73.3^a	70.4^b	73.7^a	0.54	0.01
Longissimus muscle Proximate fat, %	2.91^a	8.91^b	5.06^c	1.43	0.001
Liver Proximate moist, %	72.9^x	73.7^y	72.4^z	0.20	0.01
Liver Proximate fat, %	7.62	7.70	8.73	0.91	0.39

Data are least-square means per treatment, CON, n = 11; HED, n = 5; INT, n = 7.

High-energy diet fed over a 16 wk period.

Intervention at the end of HED. Pigs were transitioned to a control diet for a 6-wk period.

⁴

Pooled SE of treatment groups.

⁵

Data are body weight-corrected.

⁶

Calculated percent fat on carcass. [26], [27].

^a,b,c

Means in a row without a common superscript differ, P<0.05.

^x,y,z

Means in a row without a common superscript differ, P<0.10.

Table 2. Effect of chronic dietary treatment on carcass characteristics1.