Table 3. Physicochemical characteristics of the longissimus dorsi muscles of finishing pigs which were placed on either the low or high plane of nutrition.

Variable	Low plane1)		High plane2)		SEM	P-value
	B3)	G3)	B3)	G3)		N4)	S4)	N×S
Live wt (kg)	124.1	122.9	127.3	125.5	1.3	0.04	0.28	0.80
Carcass wt (kg)	96.6	94.2	98.4	98.2	1.4	0.05	0.35	0.43
Dressing (%)	77.9	76.6	77.3	78.3	0.7	0.45	0.83	0.12
BFT4,5) (mm)	26.0	22.0	24.5	24.9	1.8	0.71	0.32	0.23
	Fresh muscle
Color
CIE L* (muscle)	59.2	55.4	56.1	54.5	1.5	0.20	0.09	0.47
CIE a* (muscle)	9.37	9.64	8.18	7.84	0.60	0.02	0.95	0.62
CIE b* (backfat)	3.47	3.94	4.49	4.43	0.26	0.01	0.44	0.33
pHu	5.83	5.73	5.68	5.70	0.04	0.04	0.26	0.16
Drip loss (%)	4.81	6.27	7.28	6.11	0.62	0.08	0.82	0.05
Shear force (kg/cm2)	3.29	3.17	5.74	5.62	0.50	<0.01	0.81	1.00
Moisture (%)	73.1	74.2	73.5	74.3	0.2	0.28	<0.01	0.60
Crude protein (%)	22.83	22.12	22.99	22.57	0.44	0.49	0.21	0.75
Crude fat (%)	1.97	1.45	1.73	1.42	0.21	0.54	0.07	0.65
	Composition of fatty acids (%)
18:0	13.79	13.59	13.21	13.08	0.45	0.24	0.72	0.93
18:1	44.53	45.24	44.36	44.01	0.80	0.40	0.82	0.52
18:2	6.38	7.89	8.08	9.12	0.76	0.07	0.11	0.76
20:4	1.17	1.76	1.44	1.69	0.26	0.69	0.12	0.52
SFA4)	42.85	40.63	41.34	40.63	0.81	0.36	0.09	0.36
PUFA4)	8.54	10.82	10.63	11.92	1.02	0.14	0.10	0.63
n-3	0.91	1.08	1.01	1.00	0.04	0.88	0.05	0.04
	Cooked muscle
Cooking loss (%)	42.9	43.5	42.6	43.2	0.7	0.72	0.44	0.99
Shear force (kg/cm2)	4.91	5.81	5.04	4.77	0.47	0.34	0.50	0.23
Firmness (kg/cm2)	1.63	1.87	1.39	1.72	0.15	0.21	0.08	0.76
Chewiness (kg)	1.09	0.98	0.63	0.89	0.21	0.21	0.71	0.40

¹⁾Fed the low-plane finisher (Table 1) throughout the experiment (d 0-91).

²⁾Fed the grower and high-plane finisher during d 0-38 and 38-84, respectively.

³⁾B, barrow; G, gilt; Final Data are means of 5 animals.

⁴⁾N, plane of nutrition; S, sex; BFT, backfat thickness; SFA, saturated fatty acids; PUFA, polyunsaturated fatty acids.

⁵⁾Average of the measurements between the 11 and 12^th ribs and at the last rib adjusted for a 125-kg live weight.