Table 2.
Carcass traits of finishing pigs with different levels of dietary CGA supplementation.
| Items | Control | 0.02% | 0.04% | 0.08% | SEM | P value |
|---|---|---|---|---|---|---|
| Slaughter weight (kg) | 96.80 | 95.15 | 96.70 | 92.92 | 1.41 | 0.62 |
| Carcass weight (kg) | 65.50 | 65.32 | 66.90 | 65.28 | 1.48 | 0.98 |
| Dressing percentage (%) | 70.41 | 70.92 | 70.49 | 71.90 | 1.20 | 0.42 |
| Carcass length (cm) | 109.00 | 107.25 | 107.67 | 105.00 | 1.00 | 0.58 |
| Backfat thickness (mm) | 25.11ab | 26.39ab | 23.51b | 27.91a | 0.62 | 0.07 |
| Fat percentage (%) | 15.67a | 13.05b | 12.24b | 16.65a | 0.59 | < 0.01 |
| Fat-free lean percentage (%) | 63.69b | 64.47b | 69.57a | 61.24b | 0.91 | < 0.01 |
| LMA1 (cm2) | 29.16 | 29.01 | 31.55 | 29.23 | 0.89 | 0.73 |
1LMA: longissimus dorsi muscle area. a,b,cValues in the same row with different superscript letters are significantly different at P < 0.05.