Table 5. Comparing the meat quality 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
WHC	67.48b	72.36a	70.53a	73.20	71.37	0.735	0.008	0.999
Cooking loss	25.35	24.86	25.93	25.67	26.13	1.200	0.426	0.753
Drip loss 6	1.91a	1.14b	1.48b	1.07	1.31	0.103	0.003	0.559
Drip loss 12	2.05	1.74	2.28	1.94	2.08	0.226	0.154	0.389
Drip loss 24	0.96	0.74	0.94	0.90	0.97	0.111	0.273	0.596
Drip loss 48	0.67	0.54	0.45	0.58	0.54	0.085	0.478	0.775
Loin
WHC	81.26	83.03	81.85	83.13	81.99	0.700	0.074	0.980
Cooking loss	31.13a	27.84b	30.15a	27.99	30.45	0.799	0.005	0.926
Drip loss 6	3.23	1.97	2.04	1.99	2.01	0.244	0.835	0.912
Drip loss 12	1.29	1.20	1.35	1.05	1.04	0.119	0.495	0.397
Drip loss 24	1.31	1.02	1.09	1.14	1.17	0.094	0.614	0.814
Drip loss 48	0.54	0.65	0.57	0.56	0.54	0.110	0.645	0.770

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; WHC, water holding capacity; SCG, spent coffee grounds.