Table 2.
Meat quality traits of the longissimus muscle of pigs from low (n=60) and high (n=57) residual feed intake lines of generation G6
| Line | |||
|---|---|---|---|
| HRFI | LRFI | P 1 | |
| pH 30 min p.m. | 6.42 | 6.38 | Ns |
| pH 24 h p.m. | 5.68 | 5.59 | *** |
| Drip loss (1 to 4 days p.m.) (%) | 2.69 | 3.78 | *** |
| Colour | |||
| Lightness (L*) | 51.5 | 52.7 | * |
| Redness (a*) | 8.1 | 8.7 | * |
| Yellowness (b*) | 5.0 | 5.6 | * |
| Intra-muscular fat content (%) | 1.39 | 1.17 | ** |
HRFI=high residual feed intake; LRFI=low residual feed intake; p.m.=post mortem.
Adapted from Faure et al. (2013).
1
Ns=non-significant at P>0.05, *P<0.05, **P<0.01, ***P<0.001.