Table 5. Sensory meat quality traits of finishing pigs which were placed on either the low or high plane of nutrition¹⁾.

Variable	Low plane2)		High plane3)		SEM	P-value
	B4)	G4)	B4)	G4)		N5)	S5)	N×S
	Fresh longissimus muscle from the loin
Color	7.78	7.50	7.18	7.35	0.21	0.09	0.78	0.30
Marbling	8.02	7.38	7.40	7.65	0.21	0.42	0.38	0.05
Off-odor	8.00	7.97	7.85	7.97	0.04	0.08	0.32	0.08
Drip	7.65	7.33	7.62	7.78	0.24	0.40	0.76	0.33
Acceptability	7.97	7.52	7.40	7.68	0.15	0.20	0.58	0.03
	Fresh longissimus muscle from Boston butt
Color	8.27	7.83	7.88	7.82	0.16	0.24	0.14	0.27
Marbling	8.08	7.87	7.92	7.67	0.19	0.35	0.23	0.93
Off-odor	8.08	8.08	7.92	7.93	0.05	0.01	0.87	0.87
Drip	8.35	7.97	7.82	7.68	0.23	0.09	0.27	0.59
Acceptability	8.08	7.90	7.83	7.68	0.17	0.18	0.33	0.92
	Fresh semimembranosus muscle of the ham
Color	7.90	7.33	7.70	7.73	0.16	0.54	0.11	0.08
Marbling	7.90	7.52	7.32	7.18	0.17	0.01	0.14	0.46
Off-odor	8.03	7.97	7.87	7.78	0.07	0.03	0.31	0.91
Drip	7.90	7.48	7.73	7.77	0.15	0.70	0.21	0.15
Acceptability	7.87	7.45	7.63	7.65	0.14	0.91	0.18	0.15
	Cooked longissimus muscle from the loin
Color	7.57	7.65	8.13	8.00	0.19	0.03	0.90	0.57
Aroma	7.38	7.63	7.23	7.37	0.15	0.20	0.23	0.71
Taste	7.35	7.70	7.35	7.48	0.16	0.50	0.14	0.50
Juiciness	7.28	7.27	7.18	7.53	0.11	0.48	0.17	0.13
Tenderness	7.70	7.28	7.30	7.33	0.15	0.27	0.23	0.16
Palatability	7.40	7.62	7.38	7.58	0.17	0.89	0.24	0.96

¹⁾Evaluated by six panelists according to an arbitrary 1-to-9 whole-number point scale. A greater score indicates a greater quality in all quality traits. A greater score in off-flavor or drip therefore indicates a lesser extent of the corresponding trait.

²⁾Fed the low-plane finisher (Table 1) throughout the experiment (d 0-91).

³⁾Fed the grower and high-plane finisher during d 0-38 and 38-84, respectively.

⁴⁾B, barrow; G, gilt; Data are means of 5 animals.

⁵⁾N, plane of nutrition; S, sex.