Table 3. Comparing the proximate analysis, and antioxidant activity of different breeds of pigs with and without coffee supplementation

	Coffee −1)			Coffee +		SEM	p-value
	LYD	YB	YW	YB	YW		Breeds	YB vs YW
	0	1	3	2	4		0 vs 1 vs 3	1 + 2 vs 3 + 4
Belly
Protein	14.56	14.11	14.30	14.35	14.70	0.711	0.433	0.821
Fat (%)	32.23b	35.07a	33.02b	35.27	32.90	0.445	< 0.001	0.735
Moisture (%)	48.74	45.03	47.61	48.53	47.46	1.085	0.459	0.084
MDA	4.06	3.22	3.98	3.57	3.70	0.229	0.064	0.182
Loin
Protein	22.12	21.16	21.66	21.38	21.71	0.252	0.147	0.944
Fat (%)	3.46b	3.70ab	3.96a	3.72	3.99	0.114	0.050	0.950
Moisture (%)	70.47	72.40	71.32	71.15	71.94	0.579	0.805	0.118
MDA	0.87	0.64	0.79	0.68	0.74	0.070	0.131	0.285

−, without SCG; +, with 0.5% SCG.
Mean values within a row with different superscript letters were significantly different (p < 0.05).
LYD, Landrace × Yorkshire × Duroc; YB, Yorkshire × Berkshire; YW, Yorkshire × Woori; MDA, malondialdehyde; SCG, spent coffee grounds.