Table 4 Effect of dietary protein on carcass composition¹

Lean meat percentage(%)

LP

47.73 ± 1.01^a

41.75 ± 0.77^b

37.90 ± 2.13^c

HP

48.65 ± 1.02^A

44.43 ± 2.13^B

40.65 ± 3.35^C

Fat meat percentage(%)

LP

20.82 ± 1.68^a

34.10 ± 0.62^b

39.17 ± 2.04* ^c

HP

18.68 ± 1.41^A

31.53 ± 1.66^B

36.00 ± 1.08^C

Lean eye area (cm²)

LP

10.96 ± 0.12^a

17.69 ± 1.52^b

21.53 ± 1.66^c

HP

11.66 ± 1.24^A

20.02 ± 1.59^B

23.76 ± 1.22* ^C

Average backfat thickness (cm)

LP

1.80 ± 0.13^a

3.18 ± 0.20* ^a

4.75 ± 0.16* ^a

HP

1.73 ± 0.10^A

2.84 ± 0.26^B

3.55 ± 0.14^C