Table 4. Effects of dietary protease on carcass characteristics of finishing pigs1)
| Items2) | CON | PRO | SEM | p-value |
| Live weight (kg) | 117.05 | 117.42 | 1.84 | 0.890 |
| Hot carcass weight (kg) | 84.85 | 84.82 | 1.50 | 0.990 |
| Dressing percentage (%) | 72.49 | 72.21 | 0.33 | 0.556 |
| Backfat thickness (mm) | 27.00 | 25.55 | 1.47 | 0.491 |
| Carcass grade | 1.54 | 1.73 | 0.24 | 0.587 |
Each value is the mean value of 4 replicates (6 pigs/pen).
CON, basal diet; PRO, CON + 0.01% protease; Based on a scale with 1, grade 2; 2, grade 1; 3, grade 1+; SEM, standard error of means.