Table 2 Proximate composition of standard and sow pork

Items (%)	Standard pork			Sow pork
Items (%)	Loin	Tenderloin	Hind legs	Loin	Tenderloin	Hind legs
Moisture	71.72±0.31^bc	73.78±0.24^b	71.23±0.19^c	75.73±0.36^a	74.81±0.30^a	72.80±0.30^b
Protein	23.65±0.30^b	22.61±0.32^c	25.10±0.30^a	20.69±0.24^d	22.86±0.23^c	23.49±0.26^b
Fat	2.91±0.18^a	2.23±0.08^c	2.34±0.04^b	1.89±0.10^d	1.48±0.09^d	2.34±0.05^b
Ash	1.05±0.03^ab	0.97±0.06^b	1.12±0.05^a	0.95±0.05^b	0.99±0.03^b	1.01±0.03^b

^a–e Means with different superscripts are significantly different (p<0.05).