Table 8. Effect of dietary energy and crude protein levels on physiochemical properties of longissimus muscles from growing-finishing pigs

Energy	ME 13.40 MJ/kg			ME 13.82 MJ/kg			SEM	p-value
CP (%)	High	Middle	Low	High	Middle	Low		ME	CP	M × C
Physiochemical property
WHC (%)1)	68.89	67.48	68.94	69.23	70.57	71.69	0.592	0.10	0.61	0.59
Shear force (kg/0.5 inch)	7.59	7.23	7.45	7.64	6.94	7.34	0.261	0.84	0.75	0.97
Cooking loss (%)	31.85	31.07	31.36	31.23	30.83	30.22	0.293	0.30	0.59	0.83

Water holding capacity.
CP, crude protein; ME, metabolizable energy; SEM, standard error of the mean.