Table 3. Effects of dietary selenium sources and levels on carcass characteristics of finishing pigs¹⁾

Item²⁾	Dietary treatments					SEM	p-value
Item²⁾	CON	ISe3	ISe5	OSe3	OSe5	SEM	Diet	Source	Level	Source × Level
Hot carcass weight (kg)	88.16	88.68	86.80	85.80	85.97	0.89	0.104	0.045	0.346	0.260
Dressing percentage (%)	77.23	77.27	77.28	77.16	77.33	0.06	0.346	0.638	0.141	0.182
Backfat thickness (mm)	21.83	21.18	20.45	20.97	21.74	1.06	0.881	0.612	0.985	0.483

Each value is the mean of 8 replicates (1 pig/pen).
CON, a non-selenium-fortified diet based on corn and soybean meal; ISe3, CON + 0.3 ppm inorganic selenium; ISe5, CON + 0.5 ppm inorganic selenium; OSe3, CON + 0.3 organic selenium; OSe5, CON + 0.5 ppm organic selenium; Diet, all dietary treatments; Source, inorganic or organic; Level, 0.3 or 0.5 ppm; Dressing percentage = (hot carcass weight / final body weight) × 100.