Table 4. Effects of dietary mixture of protease and probiotics on carcass characteristics of growing-finishing pigs1).
| Items2) | CON | MULTI | SEM | p-value |
|---|---|---|---|---|
| Live weight (kg) | 117.60 | 117.16 | 1.71 | 0.857 |
| Hot carcass weight (kg) | 85.29 | 84.87 | 1.34 | 0.827 |
| Dressing percentage (%) | 72.52 | 72.43 | 0.32 | 0.845 |
| Backfat thickness (mm) | 27.50 | 26.07 | 1.44 | 0.489 |
| Carcass grade | 1.50 | 1.73 | 0.22 | 0.454 |
1)
Each value is the mean value of 4 replicates (6 pigs/pen).
1)
CON, basal diet; MULTI, CON + 0.01% protease and probiotics; SEM, standard error of means; Based on a scale with 1, grade 2; 2, grade 1; 3, grade 1+.