Table 3.
The effect of dietary lecithin supplementation on objective pork quality for the Longissimus thoracis muscle from female pigs.
| Dietary Lecithin (g/kg) | ||||||
|---|---|---|---|---|---|---|
| 0 | 3 | 15 | 75 | LSD 1 | P-value | |
| Shear force (kg) | 5.80 | 6.06 | 5.76 | 6.01 | 1.24 | 0.95 |
| Hardness (kg) 2 | 4.93 | 4.65 | 4.32 | 4.28 | 0.346 | <0.001 |
| Chewiness (kg) 3 | 1.99 | 1.88 | 1.73 | 1.72 | 0.163 | 0.002 |
| Cohesiveness | 0.404 | 0.404 | 0.398 | 0.402 | 0.016 | 0.82 |
| pH (24 h) | 5.45 | 5.47 | 5.50 | 5.46 | 0.099 | 0.81 |
| Lightness (L *) | 50.4 | 50.3 | 49.5 | 51.9 | 3.50 | 0.55 |
| Redness (a *) | 6.70 | 6.84 | 5.50 | 6.46 | 1.23 | 0.14 |
| Yellowness (b *) | 3.85 | 4.03 | 3.06 | 4.2 | 1.15 | 0.22 |
| Surface exudate (mg) | 68.4 | 59.4 | 54.0 | 68.7 | 23.5 | 0.52 |
| Cook loss (%) | 30.6 | 30.7 | 30.5 | 31.0 | 2.24 | 0.97 |
1 Least significant difference at P = 0.05; 2 Linear (P = 0.003) and quadratic (P = 0.006) effects; 3 Linear (P = 0.006) and quadratic (P = 0.010) effects.