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Table 1 Nutrient analysis of the experimental diets (%, as-fed basis)a

From: Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs

 

Growing pigs

Finishing pigs

NP

MP

LP

NP

MP

LP

Calculated analysis nutrients

 Net energy (Kcal/kg)

2475

2475

2475

2475

2475

2475

Analysed nutrients

 Crude protein

17.01

16.02

15.02

15.62

14.61

13.61

 Dry matter

87.20

87.37

87.40

88.14

88.25

88.43

 Total ash

6.10

6.16

6.13

5.82

5.87

5.93

 Ether extract

4.10

4.07

4.08

4.13

4.12

4.12

Standardized ileal digestible amino acids

 Lysine

0.98

0.97

0.97

0.81

0.84

0.82

 Methionine

0.28

0.27

0.28

0.22

0.22

0.21

 Threonine

0.59

0.57

0.58

0.50

0.49

0.51

 Tryptophan

0.17

0.16

0.17

0.14

0.15

0.13

Fatty acids (% of total fatty acids)

 C16:0

21.00

21.05

21.12

21.20

21.26

21.32

 C18:0

3.85

3.79

3.78

3.68

3.56

3.45

 C18:1n-9

19.40

19.50

19.70

19.64

19.75

19.92

 C18:2n-6

49.90

49.60

49.42

49.50

49.42

49.36

 C18:3n-3

1.41

1.39

1.40

1.41

1.40

1.39

  1. a NP normal protein, MP medium protein, LP low protein