Table 4 Effects of dietary protease on carcass characteristics of growing-finishing pigs¹⁾

Item	Treatments			SEM	p-value
	PC	PCPRO	NCPRO
Final live body weight (kg)	97.50	100.41	100.89	1.68	0.324
Hot carcass weight (kg)	87.71	87.56	89.10	1.18	0.603
Dressing percentage (%)	78.76	78.65	78.69	0.08	0.571
Backfat depth (mm)	21.94	21.01	21.78	0.69	0.605

Each value is the mean value of 7 replicates; The growing-finishing period was 11 weeks after weaning.
PC, positive control; PCPRO, positive control + 0.015% of dietary protease; NCPRO, negative control + 0.015% of dietary protease; SEM, standard error of means.