Table 3. Proximate, pH and oxidative status (TBARS) analyses in porcine longissimus dorsi muscles fed with probiotics.

Items	CON (n=40)	PRO (n=40)
Moisture (%)	74.20±0.14	74.09±0.18
Fat (%)	3.16±0.16	3.05±0.11
Protein (%)	21.55±0.12	21.74±0.17
Ash (%)	1.10±0.02	1.05±0.01*
Salinity (%)	0.33±0.00	0.31±0.00*
pH
45 min	6.49±0.03	6.52±0.04
24 h	6.07±0.02	5.96±0.02
3 d	5.82±0.03	5.77±0.03
5 d	5.78±0.03	5.66±0.02*
15 d	5.74±0.03	5.65±0.03*
TBARS (mg MDA/kg meat)
0 d	0.90±0.06	0.97±0.08
20 d	1.30±0.18	1.15±0.09

Mean values are presented as the mean±SE.

^* p<0.05, values in the same row are significantly different.

CON, control (no addition probiotics); PRO, fed with probiotics.