Table 3.

Effects of the plane of nutrition on carcass characteristics of finishing pigs

Variable	Medium planea		Low planeb		P-value
	Barrow	Gilt	Barrow	Gilt	Nutr.	Sex	N×S
	(n=32)	(n=31)	(n=29)	(n=32)
Live wt, kg	114.2±1.5	117.7±1.5	117.6±1.6	115.4±1.5	0.71	0.69	0.07
Carcass wt, kg	87.2±1.3	89.9±1.3	88.6±1.3	87.2±1.2	0.60	0.59	0.11
Dressing, %	76.3±0.4	76.4±0.4	75.3±0.4	75.6±0.4	0.02	0.57	0.76
BFTc, mm	23.6±0.6	24.8±0.6	22.4±0.7	21.6±0.6	<0.01	0.79	0.14
BFT at 115 kgd, mm	24.0±0.6	24.2±0.6	21.9±0.7	21.5±0.6	<0.01	0.96	0.62
Live wt at 22.5 mm BFTe	109.0±2.8	107.3±2.8	118.1±3.0	119.7±2.8	<0.01	0.99	0.58

^aFed the medium-plane phase 1 (P1) and phase 2 (P2) finisher diets (Table 1) during P1 and P2, respectively

^bFed the low-plane P2 finisher diet (Table 1) during both P1 and P2

^cAverage of backfat thickness measurements between the 11^th and 12^th ribs and at the last rib

^dBFT adjusted for a 115-kg live weight: (115 – live wt) × BFT/(live wt – 13.608)

^eActual live wt + (22.5 – BFT)/0.22