Table 10.

Carcass characteristics of pigs fed basal diet or diets containing full fat rice bran (FFRB) or defatted rice bran (DFRB)

	Diets								P-value
	Basal	FFRB			DFRB				FFRB		DFRB		FFRB vs. DFRB
Item	–	10%	20%	30%	10%	20%	30%	SEM	Linear	Quad1	Linear	Quad1	–
ELW2, kg	114.48	114.45	112.94	112.83	115.07	113.34	115.27	2.619	0.425	0.981	0.935	0.711	0.434
HCW, kg	90.78	90.72	89.27	88.56	90.41	87.83	90.61	2.267	0.269	0.842	0.669	0.333	0.944
Carcass yield, %	79.31	79.29	78.76	78.81	78.87	78.12	78.63	0.433	0.195	0.919	0.071	0.185	0.161
LM area, cm1	54.48	55.19	56.39	53.74	54.39	52.12	55.43	2.552	0.901	0.360	0.943	0.354	0.451
10th-rib fat depth, cm	1.60	1.50	1.47	1.73	1.45	1.45	1.61	0.219	0.638	0.337	0.964	0.397	0.657
Standardized fat free lean3, %	56.61	57.21	58.38	56.16	57.33	57.21	56.83	1.261	0.967	0.154	0.903	0.572	0.874
Back fat L*	75.07	74.99	75.07	74.44	75.25	74.86	75.82	1.119	0.357	0.538	0.346	0.372	0.186
Back fat a*5	4.96	4.95	4.59	4.62	4.74	5.07	4.57	0.411	0.354	0.952	0.569	0.672	0.789
Back fat b*4	4.19	3.60	3.87	3.49	4.08	3.65	3.43	0.449	0.095	0.674	0.015	0.821	0.744
Back fat Lightness, L*4	75.07	74.99	75.07	74.44	75.25	74.86	75.82	1.119	0.357	0.538	0.346	0.372	0.186

Data are least squares means of 8 observations for all diets.

¹Quad = quadratic effect.

²ELW = ending live weight.

³Standardized fat free lean = {[8.588 + (0.465 × HCW, lb) – (21.896 × 10^th-rib fat depth, in) + (3.005 × 10^th-rib LMA, in²)] / HCW × 100 (Burson and Berg, 2001).

⁴L* = measure of lightness (greater value indicates a lighter color), a* = measure of redness (greater value indicates a redder color), and b* = measure of yellowness (greater value indicates a more yellow color).