Table 4. Proximate composition and collagen content of pork from longissimus thoracis muscle at 24 h post-mortem from different birth weight groups

Parameters	Treatment groups				p-value
	NBW-C	NBW-HF	LBW-HF	LBW-HFHD
n	5	6	8	5
Crude protein (%)	20.97±0.26	21.12±0.25	21.08±0.16	20.86±0.26	0.7955
Moisture (%)	75.82±0.33a	74.67±0.32b	74.89±0.21b	75.11±0.33ab	0.0229
Crude fat (%)	1.59±0.37	2.40±0.35	2.38±0.23	2.51±0.37	0.1213
Ash (%)	1.17±0.03	1.12±0.03	1.16±0.02	1.17±0.03	0.2375
Total collagen (mg/g raw meat)	3.57±0.50	3.20±0.47	2.72±0.31	2.40±0.50	0.1764
Insoluble collagen (mg/g raw meat)	2.36±0.41	2.27±0.39	1.86±0.25	1.71 ±0.41	0.3873
Soluble collagen (mg/g raw meat)	1.21±0.17x	0.93±0.16xy	0.86±0.10xy	0.69±0.17y	0.0673
Collagen solubility (%)	35.24±1.45	28.87±4.22	31.62±2.76	28.63±4.45	0.5035

Data represents mean±SE.
Different letters in the same row are significantly different in different animal groups at the 0.05 level of probability (p<0.05).
Different letters in the same row showed a tendency in different animal groups at the 0.05 level of probability (p>0.05).
NBW, normal birth weight; C, control (chow diet); HF, high fat diet; LBW, low birth weight; HFHD, high fat dairy source.