Table 6.

Sensory quality traits of cooked meats from the finishing pigs that were placed on either the medium or low plane of nutrition^a

Variable	Medium planeb		Low planec		SEM	P-value
	Barrow	Gilt	Barrow	Gilt		Nutr.	Sex	N×S
Loin
Color	7.02	6.80	6.98	6.85	0.08	1.00	0.04	0.57
Aroma	6.81	6.73	6.76	6.83	0.07	0.67	0.93	0.28
Taste	6.42	6.46	6.46	6.49	0.10	0.71	0.71	0.90
Juiciness	5.95	6.25	6.18	6.40	0.11	0.11	0.03	0.76
Tenderness	5.65	6.50	5.98	6.42	0.14	0.39	<0.01	0.15
Acceptability	6.31	6.57	6.41	6.74	0.12	0.27	0.02	0.76
Ham
Color	6.88	6.80	6.77	7.04	0.08	0.43	0.29	0.05
Aroma	6.63	7.15	6.73	7.04	0.07	0.86	<0.01	0.12
Taste	6.58	7.04	6.61	7.02	0.09	0.95	<0.01	0.85
Juiciness	6.20	6.92	6.55	6.99	0.15	0.18	<0.01	0.37
Tenderness	6.00	6.79	5.86	7.19	0.20	0.52	<0.01	0.19
Acceptability	6.51	7.12	6.50	7.10	0.11	0.87	<0.01	0.96

^aScored by 7 panelists according to a 9-ladder whole number scale such that a greater score indicates a better quality in all traits

^bFed the medium-plane phase 1 (P1) and phase 2 (P2) finisher diets (Table 1) during P1 and P2, respectively

^cFed the low-plane P2 finisher diet (Table 1) during both P1 and P2

^b,cData are means of 6 animals