Table 3. Effect of different dietary copper (Cu) sources and levels on apparent total tract digestibility (ATTD) of Cu in growing pigs (n = 6/treatment)

Cu source Added Cu level (mg/kg) ATTH (%)
CuSO4 0 34.03bc
50 34.79bc
100 28.60c
CuAA 0 34.03bc
50 54.19a
100 45.89ab
CuHMB 0 34.03bc
50 46.30ab
100 48.96a
SEM 2.99
p-value for source × level < 0.0001
Main effect of source
 CuSO4 32.47b
 CuAA 44.70a
 CuHMB 43.10a
SEM 2.22
p-value for source 0.001
Main effect of level
0 34.03b
50 45.09a
100 41.15ab
SEM 2.33
p-value for level 0.006
Values with different superscripts in the same column are significantly different (p < 0.01).
CuSO4, copper sulfate; CuAA, Cu-amino acid complex; CuHMB, Cu-hydroxy-4-methylthio butanoate chelate complex.