Table 5. Effects of IUGR and choline on meat quality traits of longissimus dorsi muscle in pigs.

Item		Groups				SEM	P value
		N	N+C	I	I+C		Type	Choline	Type×Choline
Drip loss%	24h	2.188±0.155	2.128±0.110	2.477±0.207	2.289±0.222	0.347	0.232	0.501	0.726
	48h	3.987±0.351	4.716±0.130	4.365±0.405	4.054±0.439	0.321	0.564	0.695	0.166
pH value	1h	6.801±0.033	7.056±0.016	6.647±0.049	6.921±0.101	0.188	0.031	0.001	0.857
	24h	5.563±0.038	5.5760.050	5.483±0.027	5.490±0.030	0.079	0.044	0.789	0.954
Meat Color	L*	38.47±0.315	42.47±0.759	41.51±0.337	43.45±0.418	2.116	<0.01	<0.01	0.057
	H*	1.351±0.007	1.344±0.014	1.278±0.010	1.262±0.014	0.456	<0.01	0.319	0.669
	C*	6.903±0.117	8.508±0.044	8.139±0.319	8.691±0.290	0.582	<0.01	<0.01	0.037

NBW normal body weight, IUGR intrauterine growth retardation.

N Group NBW, N+C Group NBW+Choline, I Group IUGR, I+C Group IUGR+Choline.

SEM standard error of the means.