Table 5.
Effects of dietary treatments on sensory parameters of pork eating quality in pigs
| Itema | NPD | LPD | LPOB | SEMb | P-value |
|---|---|---|---|---|---|
| Tenderness | 3.83b | 4.28a | 3.87b | 0.06 | <0.01 |
| Juiciness | 4.84 | 4.97 | 4.89 | 0.06 | 0.646 |
| Flavour | 4.69 | 4.63 | 4.44 | 0.05 | 0.165 |
| Overall acceptance | 5.26 | 5.42 | 5.19 | 0.07 | 0.598 |
Means within a row with different superscript letters are significantly different (P < 0.05)
a NPD normal protein group, LPD low protein, amino acid-supplemented group, LPOB 250 mg/kg oregano essential oil and 1000 mg/kg benzoic acid group
bStandard error of mean, n = 6