Effects of Dietary Chlorogenic Acid Supplementation Derived from Lonicera macranthoides Hand-Mazz on Growth Performance, Free Amino Acid Profile, and Muscle Protein Synthesis in a Finishing Pig Model

Table 2

Carcass traits of finishing pigs with different levels of dietary CGA supplementation.

Items	Control	0.02%	0.04%	0.08%	SEM	value
Slaughter weight (kg)	96.80	95.15	96.70	92.92	1.41	0.62
Carcass weight (kg)	65.50	65.32	66.90	65.28	1.48	0.98
Dressing percentage (%)	70.41	70.92	70.49	71.90	1.20	0.42
Carcass length (cm)	109.00	107.25	107.67	105.00	1.00	0.58
Backfat thickness (mm)	25.11^ab	26.39^ab	23.51^b	27.91^a	0.62	0.07
Fat percentage (%)	15.67^a	13.05^b	12.24^b	16.65^a	0.59	< 0.01
Fat-free lean percentage (%)	63.69^b	64.47^b	69.57^a	61.24^b	0.91	< 0.01
LMA^1 (cm^2)	29.16	29.01	31.55	29.23	0.89	0.73

¹LMA: longissimus dorsi muscle area. ^a,b,cValues in the same row with different superscript letters are significantly different at .