Table 7.

Effects of dietary energy and protein levels on carcass characteristics¹

Criteria	Treatments						SEM2	P-value
	ME 3,265	ME 3,365	CON	P4	P5	LP5		E	P	E×P
Proximate analysis, %
Moisture	72.88	72.35	72.55	72.97	72.25	72.71	0.293	0.41	0.87	0.39
Crude protein	23.43	24.06	23.01	24.12	24.17	23.70	0.271	0.26	0.43	0.43
Crude fat	2.12	2.61	2.45	1.91	2.52	2.60	0.197	0.24	0.62	0.42
Crude ash	1.09	1.14	1.14	1.00	1.16	1.17	0.043	0.55	0.55	0.68
Physiochemical property
Cooking loss3	30.63	30.49	29.81b	30.96ab	29.73b	31.75a	0.093	0.80	0.07	0.15
Shear force4	4.51	4.53	4.49	4.87	4.30	4.42	0.331	0.93	0.15	0.18
WHC5	55.49	56.01	56.43A	54.65B	56.87A	55.06B	0.310	0.17	0.01	0.01
Backfat thickness
P2, mm	11.50b	11.96a	11.86ab	12.14a	11.64ab	11.29b	0.126	0.06	0.09	0.33

¹Least squares means for three pigs per treatment

²Standard error of mean

³Cooking loss unit: %

⁴Shear force unit: kg/0.5 in

⁵WHC: water holding capacity

^ABmeans with different superscripts in the same row significantly differ (P < 0.05)

^abmeans with different superscripts in the same row significantly differ (0.05 ≤ P < 0.10)