Table 5. Effects of the extra-high (XH) slaughter weight (SW) and low-lysine (Lys) diet on sensory attributes of fresh and cooked Longissimus lumborum pork muscle of finishing gilts¹⁾.

Item	Average SW		XHSW		SEM	Contrast: p-value
	B-Med2)	G-Med	G-Med	G-Low		T 1:	T 2:	T 3:
	T1	T2	T3	T4		T 2	T 3	T 4
Fresh pork3)
Marbling	3.75	4.38	4.13	3.43	0.21	0.04	0.50	0.02
Color	3.23	3.05	3.10	3.08	0.18	0.50	0.85	0.92
Texture	3.15	3.40	3.93	3.88	0.13	0.18	0.01	0.79
Drip	2.85	3.03	3.23	2.90	0.13	0.37	0.30	0.10
Acceptability	3.60	3.90	3.78	3.55	0.12	0.08	0.08	0.18
Cooked pork4)
Flavor	6.12	6.18	6.45	6.00	0.11	0.72	0.09	0.01
Juiciness	3.14	3.00	3.48	3.43	0.10	0.31	< 0.01	0.71
Tenderness	2.99	3.13	2.85	3.33	0.18	0.60	0.09	0.07
Umami	6.16	6.05	6.38	6.23	0.08	0.31	< 0.01	0.17
Palatability	5.85	6.10	6.13	6.15	0.14	0.22	0.90	0.90

¹⁾Data are means for eight animals.

²⁾Barrows fed the medium-lysine (0.80%) diet, gilts fed the medium-lysine diet, and gilts fed the low-lysine (0.60%) diet, respectively.

³⁾The sensory attribute was scored according to a 5-tier hedonic scale ranging from 1 for the ‘extremely bad’ to 5 for the ‘extremely good’; the greater score indicates the better.

⁴⁾Scored according to a 9-tier hedonic scale ranging from 1 for the ‘extremely dislike’ to 9 for the ‘extremely like.’

T, treatment; B-Med, barrow-medium; G-Med, gilt-medium.