Table 4. Comparing the pH and meat color of different breeds of pig 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
pH	5.97ab	6.10a	5.76b	6.06	5.67	0.082	< 0.001	0.754
Meat color L*	51.56	48.87	50.14	50.75	51.04	0.930	0.285	0.065
Meat color a*	13.74b	18.43a	17.43a	18.28	17.18	0.495	0.044	0.921
Meat color b*	2.70	3.37	3.58	3.19	3.42	0.485	0.681	0.978
Loin
pH	5.79b	6.13a	5.89ab	6.07	5.89	0.061	0.005	0.634
Meat color L*	51.69	53.12	54.11	53.13	54.03	0.737	0.164	0.944
Meat color a*	16.66	17.37	17.47	17.79	17.84	0.344	0.814	0.950
Meat color b*	3.82ab	3.09b	4.86a	3.47	4.03	0.527	0.049	0.285

¹⁾−, without SCG; +, with 0.5% SCG.

^a,bMean values within a row with different superscript letters were significantly different (p < 0.05).

LYD, Landrace × Yorkshire × Duroc; YB, Yorkshire × Berkshire; YW, Yorkshire × Woori; SCG, spent coffee grounds.