Table 3.
Descriptive statistics for heart rate, gastrointestinal tract temperature (GTT), transport and lairage behavior and pork quality values (as assessed in the longissimus, LM, semimembranosus, SM, and adductor, AD, muscles), and carcass damage scores.
| Parameter | Mean | SD | Minimum | Maximum |
|---|---|---|---|---|
| Heart rate | 119.23 | 16.94 | 84.10 | 173.33 |
| GTT (°C) | 39.26 | 0.46 | 38.18 | 41.17 |
| Transport behaviors | ||||
| Standing (%) | 32.33 | 21.57 | 4.18 | 85.76 |
| Sitting (%) | 17.74 | 6.92 | 1.05 | 33.19 |
| Lying (%) | 44.71 | 22.26 | 0 | 80.76 |
| Lairage behaviors | ||||
| Standing (%) | 2.20 | 1.91 | 0 | 10.37 |
| Lying (%) | 73.14 | 9.98 | 43.33 | 96.11 |
| Drinking (%) | 2.93 | 2.09 | 0.20 | 8.94 |
| Carcass damage score 1 | 1.77 | 0.40 | 1.00 | 3.50 |
| Meat quality measurements | ||||
| LM pHu | 5.87 | 0.14 | 5.55 | 6.78 |
| LM Minolta color L* | 44.80 | 2.60 | 37.51 | 53.80 |
| LM drip loss (%) | 2.88 | 1.52 | −2.03 | 10.72 |
| SM pHu | 5.84 | 0.15 | 5.37 | 6.46 |
| SM Minolta color L* | 43.77 | 3.18 | 34.10 | 51.61 |
| SM drip loss (%) | 3.23 | 1.42 | −2.71 | 7.08 |
| AD pHu | 5.97 | 0.23 | 5.26 | 6.74 |
1 1 = none to 5 = severe (MLC, 1985).