Table 2.
Growth performance traits and InraPorc® estimations of body composition of pigs in low residual feed intake (LRFI) and high residual feed intake (HRFI) lines
| Mean LRFI | Mean HRFI | Mean differences (%) | SD LRFI | SD HRFI | P 1 | |
|---|---|---|---|---|---|---|
| Traits records | ||||||
| BW birth (kg) | 1.50 | 1.53 | 1.98 | 0.20 | 0.33 | 0.63 |
| BW weaning (kg) | 8.51 | 9.12 | 6.92 | 1.18 | 1.22 | 0.007 |
| BW initial fattening (kg) | 28.7 | 29.9 | 4.09 | 4.06 | 4.70 | 0.14 |
| ADG fattening (kg/day) | 0.80 | 0.83 | 3.68 | 0.080 | 0.071 | 0.047 |
| ADFI fattening (kg/day) | 1.97 | 2.15 | 8.73 | 0.21 | 0.19 | <0.0001 |
| FI fattening (kg) | 214.3 | 225.5 | 5.09 | 18.3 | 28.1 | 0.011 |
| FCR fattening (kg/kg gain) | 2.45 | 2.58 | 5.16 | 0.16 | 0.18 | <0.0001 |
| RFI (g/day) | −36.1 | 35.1 | 197.1 | 130.8 | 104.8 | <0.01 |
| ECR fattening (MJ/kg gain) | 23.78 | 25.03 | 5.45 | 1.63 | 1.77 | <0.0001 |
| Fattening duration (days) | 109.6 | 104.9 | 4.38 | 12.00 | 9.34 | 0.02 |
| Age at slaughter (days) | 181.1 | 177.0 | 2.28 | 10.00 | 7.44 | 0.011 |
| BW slaughter (kg) | 116.3 | 117.4 | 0.94 | 7.04 | 8.30 | 0.43 |
| InraPorc® estimations | ||||||
| PD fattening (g/day) | 133.0 | 136.9 | 2.88 | 13.9 | 15.4 | 0.38 |
| Carcass weight (kg) | 91.9 | 92.7 | 0.86 | 5.56 | 6.55 | 0.43 |
| Lipid weight at slaughter (kg) | 22.4 | 25.7 | 13.72 | 3.28 | 4.11 | <0.0001 |
| BFT slaughter (mm) | 15.3 | 16.5 | 7.54 | 1.20 | 1.49 | <0.0001 |
| Protein weight at slaughter (kg) | 18.6 | 18.4 | 1.08 | 1.31 | 1.34 | 0.32 |
| LMP (%) | 60.9 | 58.8 | 3.50 | 2.00 | 2.01 | <0.0001 |
| LMC (kg) | 55.9 | 54.5 | 2.53 | 3.93 | 3.72 | 0.042 |
| BP/BL at slaughter | 0.85 | 0.73 | 15.18 | 0.13 | 0.13 | <0.0001 |
BW = body weight; ADG = average daily gain; ADFI = average daily feed intake; FI = total feed intake; FCR = feed conversion ratio; RFI = residual feed intake; ECR = energy conversion ratio; PD = protein deposition; BFT = back fat thickness; LMP = lean meat percentage; LMC = Lean meat content; BP/BL = ratio of body protein weight/ Body lipid weight at slaughter.
1
P were calculated via a t test on the line effect.