. 2022 Apr 30;11(9):1313. doi: 10.3390/foods11091313

Table 10.

Chemical composition of the meat.

Indicators	Groups of Pigs
	A	B	C	D	E	F
	$\bar{x}$ ± s	$\bar{x}$ ± s	$\bar{x}$ ± s	$\bar{x}$ ± s	$\bar{x}$ ± s	$\bar{x}$ ± s
Water (%)	67.78 ^A ± 1.50	67.51 ^a ± 1.54	63.05 ^B ± 3.78	62.80 ^b ± 3.45	62.31 ^B ± 3.09	62.04 ^b ± 3.74
Crude protein (%)	24.18 ^A ± 1.03	23.76 ^a ± 1.19	20.21 ^B ± 1.43	20.00 ^b ± 1.31	20.15 ^B ± 1.27	20.07 ^b ± 1.35
Crude fat (%)	6.97 ^A ± 1.37	7.70 ^a ± 1.93	15.82 ^B ± 5.32	16.30 ^b ± 4.72	16.62 ^B ± 4.54	16.98 ^b ± 4.88
Ash (%)	1.07 ^A ± 0.02	1.03 ^a ± 0.03	0.92 ^B ± 0.06	0.90 ^b ± 0.06	0.92 ^B ± 0.05	0.91 ^b ± 0.06

^A,B—different letters differ significantly (p < 0.05) between 1, 3, and 5 groups (fed with 14% CPFM during the first fattening period and with 12% CPFM during the second fattening period). ^a,b—different letters differ significantly (p < 0.05) between 2, 4, and 6 groups (fed with 12% CPFM during the first fattening period and with 10% CPFM during the second fattening period).