Table 6.

Regression analysis of the effect of dietary carob pods on pig performance and meat quality parameters

Parameter	P	R2	A	B
Body weight at d 85 (kg)	0.791	0.000	28.777	0.003
Body weight at d 115 (kg)	0.842	0.000	51.009	0.004
Body weight at d 180 (kg)	0.574	0.002	112.419	−0.013
Carcass weight (kg)	0.566	0.002	67.832	−0.009
Carcass dressing (%)	0.729	0.001	60.412	−0.002
Subcutaneous fat of 13th rib (mm)	0.487	0.016	17.038	−0.009
Subcutaneous fat of 6th to 7th lumbar vertebrae (mm)	0.263	0.041	24.067	−0.020
Steak ash (g/kg)	0.149	0.068	0.887	0.000
Steak ether extract (g/kg)	0.206	0.053	15.576	−0.028
Steak crude protein (g/kg)	0.590	0.010	20.074	0.007
Steak moisture (g/kg)	0.168	0.062	63.481	0.021
Steak saturated FA (%)	0.361	0.028	43.375	−0.007
Steak monounsaturated FA (%)	0.146	0.069	46.413	−0.010
Steak polyunsaturated FA (%)	0.056	0.117	10.822	0.012

Regression equation: Parameter = A+B×Carob pod addition in feed (g/kg). Steak = Steak of the 13th rib; FA = Fatty acids.