Table 3.
Effects of dietary organic acid blends on nutrient digestibility in finishing pigs
| Items (%) | CON1 | OA11 | OA21 | SE | p-value | |
|---|---|---|---|---|---|---|
|
| ||||||
| Linear | Quadratic | |||||
| 6 weeks | ||||||
| Dry matter | 74.42 | 76.76 | 77.53 | 2.07 | 0.30 | 0.80 |
| Nitrogen | 72.90 | 75.92 | 77.82 | 2.09 | 0.10 | 0.80 |
| Energy | 74.40 | 74.93 | 76.16 | 2.36 | 0.60 | 0.90 |
| 12 weeks | ||||||
| Dry matter | 72.63 | 75.31 | 77.46 | 0.6 | <0.001 | 0.70 |
| Nitrogen | 72.68 | 76.05 | 79.05 | 0.7 | <0.001 | 0.80 |
| Energy | 74.3 | 78.97 | 79.43 | 0.7 | <0.001 | 0.03 |
OA, organic acids; SE, standard error.
1
CON = basal diet; OA1 = CON+0.1% OA; OA2 = CON+0.2% OA.
Values represent the means of ten pens with four pigs per pen.