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Table 4 Effect of dietary protein on carcass composition1

From: Impact of dietary protein on lipid metabolism-related gene expression in porcine adipose tissue

   30 kg 60 kg 100 kg
Lean meat percentage(%) LP 47.73 ± 1.01a 41.75 ± 0.77b 37.90 ± 2.13c
  HP 48.65 ± 1.02A 44.43 ± 2.13B 40.65 ± 3.35C
Fat meat percentage(%) LP 20.82 ± 1.68a 34.10 ± 0.62b 39.17 ± 2.04* c
  HP 18.68 ± 1.41A 31.53 ± 1.66B 36.00 ± 1.08C
Lean eye area (cm2) LP 10.96 ± 0.12a 17.69 ± 1.52b 21.53 ± 1.66c
  HP 11.66 ± 1.24A 20.02 ± 1.59B 23.76 ± 1.22* C
Average backfat thickness (cm) LP 1.80 ± 0.13a 3.18 ± 0.20* a 4.75 ± 0.16* a
  HP 1.73 ± 0.10A 2.84 ± 0.26B 3.55 ± 0.14C
  1. 1 Symbols/abbreviations as for table 3.