Table 6.

Effects of high-level supplementation with daidzein on indices of meat quality in finishing pigs^a

Variables	Control	Daidzein	SEM	P-value
Marbling scoreb	3.25	3.54	0.21	0.36
Eye muscle areas, cm2	49.97	48.92	3.85	0.85
Intramuscular fat, %	2.23	1.94	0.36	0.57
Shear force, Newton	51.11	51.07	2.43	0.99
Drip loss, %
24 h	1.68	1.69	0.06	0.89
48 h	2.47	2.35	0.11	0.47
pH
45 min	6.31	6.35	0.10	0.76
24 h	5.53	5.50	0.03	0.59
48 h	5.54	5.48	0.07	0.55
Color
45 min
L*c	44.13	44.15	1.21	0.99
a*	19.00	19.23	2.23	0.94
b*	3.41	3.20	0.62	0.82
24 h
L*	53.48	54.86	1.13	0.41
a*	17.90	15.93	1.58	0.40
b*	3.59	3.79	0.58	0.82
48 h
L*	54.54	54.90	1.22	0.84
a*	16.11	15.78	0.51	0.69
b*	3.46	3.19	0.44	0.70

^aValues are means (n = 6)

^bMarbling scores: 1 = devoid to 10 = moderately abundant or greater

^cThe L* variable represents lightness, 0 for black and 100 for white; a* represents the intensity in red; and b represents the intensity in yellow