Table 5.

Effect of dietary perilla cake supplementation on the chemical composition of the Longissimus dorsi of growing pigs.

Chemical Composition (%)	PC0	PC5	PC10	SEM	p-Value
Moisture	71.38	73.33	73.58	0.609	0.297
Crude protein	22.72	22.33	22.39	0.157	0.604
Ether extract	2.95	2.90	2.93	0.063	0.965
Ash	1.12	1.14	1.16	0.101	0.472

PC0, control; PC5, 5% perilla cake supplementation; PC10, 10% perilla cake supplementation; SEM, standard error of mean.