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

Table 4 Effects of dietary treatments on chemical parameters of longissimus thoracis muscle in pigs

Item^a	NPD	LPD	LPOB	SEM^b	P-value
Moisture, %	74.33	74.53	74.90	0.10	0.114
Crude protein, %	22.44	22.08	22.03	0.12	0.359
Ash, %	2.05	1.80	1.77	0.08	0.297
Intramuscular fat, %	1.94^b	2.21^a	1.94^b	0.05	0.054

Means within a row with different superscript letters are significantly different (P < 0.05) or tendency (P < 0.1)
^a NPD normal protein group, LPD low protein, amino acid-supplemented group, LPOB 250 mg/kg oregano essential oil and 1000 mg/kg benzoic acid group
^bStandard error of mean, n = 6

ISSN: 1476-511X