Table 7
Effects of dietary energy and protein levels on carcass characteristics1

CriteriaTreatmentsSEM2P-value
ME 3,265ME 3,365CONP4P5LP5EPE×P
Proximate analysis, %
 Moisture72.8872.3572.5572.9772.2572.710.2930.410.870.39
 Crude protein23.4324.0623.0124.1224.1723.700.2710.260.430.43
 Crude fat2.122.612.451.912.522.600.1970.240.620.42
 Crude ash1.091.141.141.001.161.170.0430.550.550.68
Physiochemical property
 Cooking loss330.6330.4929.81b30.96ab29.73b31.75a0.0930.800.070.15
 Shear force44.514.534.494.874.304.420.3310.930.150.18
 WHC555.4956.0156.43A54.65B56.87A55.06B0.3100.170.010.01
Backfat thickness
 P2, mm11.50b11.96a11.86ab12.14a11.64ab11.29b0.1260.060.090.33