Table 2.

Interactive effects of dietary Cr and space allocation on performance of growing-finishing pigs^a

Space allocation:		0.91 m2		0.63 m2		SEM	P
Item:	Diet:	Control	Cr	Control	Cr		Space × Cr	Space	Cr
BW, kg
Day 0		58.3	58.3	58.3	58.3	0.65	1.000	0.940	0.881
Day 72		131.8	130.5	125.2	123.3	0.88	0.649	<0.001	0.056
Overall (d 0 to 72)
ADG, kg		1.01	1.00	0.93	0.90	0.010	0.410	<0.001	0.079
ADFI, kg		2.93	2.96	2.68	2.66	0.027	0.385	<0.001	0.991
G:F		0.345	0.339	0.346	0.340	0.0031	0.939	0.687	0.021
G:Fadjb		0.355	0.347	0.348	0.338	0.0034	0.877	0.021	0.015
Carcass characteristicsc
HCW, kg		96.9	96.7	93.1	91.3	0.71	0.231	<0.001	0.126
Carcass yield, %		72.08	72.38	72.69	72.48	0.149	0.054	0.009	0.729
Backfat depth, mm		22.05	23.39	20.14	20.53	0.584	0.301	0.003	0.069
Loin depth, mm		55.44	56.26	55.31	54.52	0.987	0.301	0.441	0.983
Lean, %d		50.92	50.55	51.54	51.25	0.284	0.849	0.060	0.131

^a A total of 256 pigs (Line 600 × 241, DNA Columbus, NE) were used in a 72-d trial growing-finishing trial with eight pigs per pen and eight pens per treatment. Pigs were housed with 0.91 m² or 0.63 m², and were provided either 0 or 200 µg/kg of added Cr propionate (Kemin Industries Inc., Des Moines, IA). A total of six pigs were removed from the trial due to health reasons (1 from 0.91 m², control diet treatment; 2 from 0.91 m², Cr diet treatment; 2 from 0.63 m², control diet treatment; and 1 from 0.63 m², Cr diet treatment).

^b Adjusted gain-to-feed ratio was calculated to adjust to a common final bodyweight.

^c Carcass characteristics other than yield were adjusted to a common HCW by inclusion of HCW as a covariate in the statistical model.

^d Percentage lean was provided by the processing plant using proprietary equations.