Table 5.
Technological meat and fat quality measurements in meat (M. longissimus dorsi) and subcutaneous fat from pigs fed control feed (Contr) and concentrate based on rapeseed products (RS). Number of animals analysed were 15 × 2 and 20 × 2 for meat and fat respectively. The mean, SEM and t-test (P) in meat and in subcutaneous fat for the two treatment groups are shown
| Control | RS | ||||
|---|---|---|---|---|---|
| Mean | SEM | Mean | SEM | P | |
| EZ-DripLoss (%)1 | 5.4 | 0.3 | 4.7 | 0.3 | 0.140 |
| Ultimate pH1 | 5.53 | 0.01 | 5.53 | 0.01 | 0.898 |
| L* value1 | 48.0 | 0.3 | 47.4 | 0.3 | 0.248 |
| a* value1 | 7.3 | 0.1 | 7.2 | 0.2 | 0.619 |
| b* value1 | 3.1 | 0.2 | 2.3 | 0.2 | 0.002 |
| Intramuscular fat content (%)1 | 1.9 | 0.1 | 1.7 | 0.1 | 0.173 |
| Muscle moisture content (%)1 | 74.1 | 0.1 | 74.3 | 0.1 | 0.188 |
| Muscle protein content (%)1 | 23.1 | 0.1 | 23.2 | 0.1 | 0.802 |
| Fat moisture content (%)2 | 7.2 | 0.5 | 9.7 | 0.5 | 0.001 |
L* = 0 is completely black and L* = 100 is completely white; positive a* values mean red colors and negative a* values mean green colors; positive b* values mean yellow colors and negative b* values mean blue colors.
1
Measurement done in Longissimus dorsi.
2
Measurement done in subcutaneous backfat.
P < 0.05 was used as significant differences between the groups.