Table 6.
Effect of dietary organic acid blends on meat quality on finishing pigs
| Items | CON1 | OA11 | OA21 | SE | p-value | |
|---|---|---|---|---|---|---|
|
| ||||||
| Linear | Quadratic | |||||
| pH | 5.72 | 5.81 | 5.72 | 0.0 | 0.90 | 0.04 |
| Longissimus muscle area (cm2) | 47.00 | 49.16 | 50.79 | 0.4 | 0.001 | 0.70 |
| Water holding capacity (%) | 57.34 | 58.1 | 57.87 | 1.3 | 0.80 | 0.80 |
| Meat color | ||||||
| L (Lightness) | 58.90 | 59.78 | 58.58 | 1.0 | 0.90 | 0.40 |
| a (Redness) | 17.97 | 17.76 | 18.08 | 0.5 | 0.90 | 0.60 |
| b (yellowness) | 10.15 | 9.33 | 9.62 | 0.5 | 0.50 | 0.40 |
| Cooking loss (%) | 33.48 | 28.66 | 29.74 | 1.8 | 0.20 | 0.20 |
| Sensory evaluation | ||||||
| Color | 1.16 | 2.18 | 2.08 | 0.1 | <0.001 | <0.002 |
| Marbling | 1.42 | 1.47 | 1.33 | 0.1 | 0.60 | 0.50 |
| Firmness | 1.59 | 1.99 | 1.70 | 0.1 | 0.30 | 0.003 |
| Drip loss (%) | ||||||
| D1 | 5.23 | 5.87 | 5.71 | 1.0 | 0.70 | 0.80 |
| D3 | 9.50 | 8.56 | 9.73 | 1.6 | 0.90 | 0.60 |
| D5 | 12.27 | 11.55 | 11.38 | 1.3 | 0.60 | 0.90 |
| D7 | 14.56 | 13.06 | 13.88 | 1.4 | 0.70 | 0.50 |
OA, organic acids; SE, standard error.
1
CON = basal diet; OA1 = CON+0.1% OA; OA2 = CON+0.2% OA.
Values represent the means of ten pens with two pigs per pen.