Table 5. Effect of dietary energy sources on muscle glycolytic potential of finishing pigs at 45 min postmortem.

Item (μmol/g)	Diet †
	A	B	C	SEM	P-value
Lactate	74.6 a	71.7 ab	68.4 b	1.0	0.038
Glycogen	14.5	14.5	14.0	0.5	0.938
GP	103.5 a	100.6 ab	96.4 b	1.2	0.045

^a,b Means within a row with no common superscript differ significantly (P<0.05).

^†Diet A contained 44.1% starch, 5.9% crude fat and 12.6% NDF; diet B contained 37.6% starch, 9.5% crude fat and 15.4% NDF and diet C contained 30.9% starch, 14.3% crude fat and 17.8% NDF.

GP (glycolytic potential) = 2 × glycogen + lactate (Monin and Sellier, 1985).

GP, lactate and glycogen are on a fresh-tissue basis.