Table 3. Effects of dietary protease on complete blood count of growing-finishing pigs1)
Items2) | CON | PRO | SEM | p-value |
Phase I (60 d) | | | | |
RBC (× 106/µL) | 7.54 | 7.43 | 0.16 | 0.661 |
WBC (× 103/µL) | 18.77 | 20.14 | 1.47 | 0.582 |
NE (%) | 33.69 | 30.67 | 1.81 | 0.303 |
LY (%) | 58.04 | 60.90 | 1.86 | 0.329 |
MO (%) | 5.85 | 5.57 | 0.38 | 0.620 |
EO (%) | 2.33 | 2.79 | 0.27 | 0.280 |
BA (%) | 0.10 | 0.07 | 0.05 | 0.728 |
Phase II (88 d) | | | | |
RBC (× 106/µL) | 7.25 | 7.36 | 0.19 | 0.701 |
WBC (× 103/µL) | 21.50 | 21.93 | 1.43 | 0.845 |
NE (%) | 30.49 | 27.36 | 2.33 | 0.390 |
LY (%) | 58.39 | 61.93 | 2.16 | 0.307 |
MO (%) | 7.33 | 6.70 | 0.59 | 0.495 |
EO (%) | 3.71 | 3.60 | 0.32 | 0.807 |
BA (%) | 0.09 | 0.04 | 0.03 | 0.227 |
Each value is the mean value of 4 replicates (6 pigs/pen).
CON, basal diet; PRO, CON + 0.01% protease; RBC, red blood cell; WBC, white blood cell; NE, neutrophil; MO, monocyte; BO, eosinophil; BA, basophil; SEM, standard error of means.