Table 4.
Some parameters of carcasses.
Group | Diet | Sex | Meatiness (%) | Carcass Length (cm) | Mean Back Thickness from Five Points (cm) |
---|---|---|---|---|---|
1 | CON | Male | 59.10 | 91.90 | 2.21 |
2 | CON | Female | 59.88 | 94.80 | 2.31 |
3 | EXP | Male | 59.72 | 94.10 | 2.00 |
4 | EXP | Female | 59.23 | 95.10 | 1.98 |
SEM | 0.277 | 0.569 | 0.055 | ||
p | 0.725 | 0.184 | 0.084 | ||
Main effect | |||||
CON | 59.49 | 93.35 | 2.26 a | ||
EXP | 59.48 | 94.60 | 1.99 b | ||
Male | 59.41 | 93.00 | 2.11 | ||
Female | 59.56 | 94.95 | 2.15 | ||
p | |||||
diet | 0.977 | 0.266 | 0.013 | ||
sex | 0.800 | 0.087 | 0.691 | ||
Diet x sex | 0.269 | 0.397 | 0.570 |
a,b—columns marked with different letters differ significantly between groups, p-value < 0.05; CON = control group, EXP = experimental group.