Table 4. Effects of dietary selenium sources and levels on proximate composition of pork loin of finishing pigs¹⁾

Item²⁾	Dietary treatments					SEM	p-value
Item²⁾	CON	ISe3	ISe5	OSe3	OSe5	SEM	Diet	Source	Level	Source × Level
Moisture (%)	73.07	75.53	73.42	72.63	76.71	1.43	0.246	0.892	0.500	0.047
Crude protein (%)	21.54	20.28	22.49	20.06	19.33	0.71	0.045	0.030	0.313	0.056
Crude fat (%)	2.43	2.12	3.08	2.96	2.52	0.32	0.237	0.664	0.430	0.043
Ash (%)	0.69	1.08	0.74	0.99	0.81	0.10	0.065	0.924	0.020	0.418

Each value is the mean of 4 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.