Table 13.

Carcass composition characteristics of pigs fed LL^a

						Contrast P-valueb
Item	Control	2.5 LLc	5 LLd	7.5 LLe	SEM	Linear	Quadratic
Hot carcass Wt, kgf	91.46	90.90	92.18	90.37	1.855	0.737	0.640
Yield, %g	75.31	75.77	75.68	74.99	0.662	0.616	0.241
Fat, cm
First rib	1.53	1.53	1.53	1.52	0.070	0.832	0.817
Last rib	0.93	0.89	0.90	0.89	0.050	0.500	0.658
Last lumbar vertebra	0.90	0.85	0.91	0.87	0.042	0.755	0.889
10th rib fat thickness	0.74	0.72	0.72	0.71	0.028	0.408	0.871
Muscle
Loin eye area, cm2	49.94	49.94	49.81	49.35	1.355	0.656	0.809
Fat free lean, %	53.68	53.90	53.70	53.99	0.464	0.630	0.910
Muscle score	2.32	2.34	2.34	2.33	0.057	0.935	0.730

^aPigs were shipped on d 53 to Union Slaughter (Del Rio, Texas) to determine carcass measurements and characteristics.

^bResults from experiment were considered significant at P < 0.05 and a marginal significance between P > 0.05 and P ≤ 0.10.

^c–eLL = SweetLac (SweetLac 63; Westway Feed Products, Tomball, TX).

^fYield percentage = HCW/live weight × 100.

^gPercent of Fat Free Lean (%FFL) = (8.558+ [0.456 × HCW] – [21.896×10th RFT] + [3.005×LEA]/HCW) × 100.