Table 2.

Effects of reduced-protein, amino acid-supplemented diets on meat quality of pigs

Itema	NPD	MPD	LPD	SEMb	P-value
pH, 45 min	6.17	6.26	6.22	0.07	0.880
pH, 24 h	5.63	5.61	5.68	0.03	0.929
MC (45 min)	70.90	69.94	66.30	1.09	0.198
MC (24 h)	51.69	49.55	48.79	1.03	0.528
Drip loss (24 h), %	0.95	1.07	0.96	0.04	0.568
Intramuscular fat, %	2.20	2.31	2.46	0.17	0.566

^a MC meat color, NPD normal protein diet, MPD medium protein diet, LPD low protein diet

^bStandard error of mean, n = 5