Table 5.

Effect of graded levels of guanidinoacetic acid (GAA) on carcass characteristics of growing-finishing pigs (Exp. 1)

Item1	GAA, mg/kg					SEM	P-value
	0	300	600	900	1,200		ANOVA	Linear	Quadratic
HCW, kg	81.73a	87.33b	84.66ab	86.05ab	88.68b	1.71	0.06	0.42	0.07
Dressing, %	77.12	78.82	78.17	77.39	78.68	1.10	0.75	0.63	0.82
CL, cm	93.49ab	93.83b	91.25ab	90.83a	93.75b	0.89	0.07	0.52	0.07
LFW, kg	0.92	0.95	0.82	0.75	0.98	0.11	0.58	0.81	0.29
10th rib fat, mm	22.14	20.52	19.66	19.22	20.56	1.88	0.72	0.33	0.27
LMA, cm1	34.05	36.33	35.74	34.81	34.75	1.30	0.72	0.99	0.47
Lean, %	49.32	50.54	50.90	51.54	50.12	0.72	0.29	0.27	0.08

Data are the means of six replicates of one pig per pen.

^a,bMeans with different superscripts within a row show a different tendency (0.05 < P ≤ 0.10).

¹CL = carcass length; LFW = leaf fat weight; LMA = longissimus muscle area.