Table 4.
Effects experimental diets on meat performance (mean ± standard deviation, n = 12).
| Items | CON | RCP | AD | CD | p-Value |
|---|---|---|---|---|---|
| Slaughtering BW (kg) | 93.6 ± 1.8 | 96.1 ± 3.0 | 95.1 ± 3.1 | 96.0 ± 2.5 | 0.10 |
| Lean meat (%) | 59.3 ± 0.5 | 58.9 ± 0.5 | 59.1 ± 0.6 | 59.0 ± 0.4 | 0.34 |
| Muscle thickness (mm) | 65.0 ab ± 2.0 | 63.2 c ± 1.6 | 63.5 ac ± 2.6 | 66.5 b ± 1.8 | 0.001 |
| Back fat thickness (mm) | 13.7 ± 0.72 | 14.2 ± 0.8 | 14.0 ± 0.9 | 14.1 ± 0.6 | 0.34 |
CON = control diet, RCP = reduced crude protein diet, AD = acidifying diet, CD = combined diet. a, b, c Means within rows missing a common superscript letter are different at p < 0.05.