Levels of crude protein %

Item

10

13

16

SEM

p-Value

Carcass characteristics

P2 live (mm)

19.49

19.50

19.54

0.707

1.000

Carcass length (cm)

79.50^b

89.00^a

91.50^a

7.937

0.398

Warm carcass (kg)

69.75^b

76.30^a

75.27^a

10.010

0.796

Cold carcass (kg)

67.51^b

74.70^a

73.75^a

9.872

0.753

Lean meat (%)

54.52^a

52.05^a

56.01^a

2.738

0.441

Dressing (%)

83.90^a

77.00^a

79.15^a

3.617

0.294

Water holding

0.40^a

0.44^a

0.37^a

0.058

0.473

Fat depth (mm)

52.53

50.28^a

51.90^a

5.053

0.948

Marbling mass

1.54^a

2.00^a

2.51^a

1.000

0.650

Drip loss (%)

0.01^a

0.04^a

0.12^a

10.010

0.442

Eye Muscle Area

30.05^a

38.00^a

37.50^a

6.251

0.190

Colour L*

34.24^a

36.81^a

37.76^a

2.556

0.467

a*

7.07^a

4.90^a

6.00^a

1.001

0.260

b*

3.32^a

3.35^a

4.60^a

1.867

0.732

Loin area (cm²)

53.38^b

70.40^a

64.64^ab

4.905

0.084