Table 11.

Loin quality of growing pigs fed basal diets or diets containing full fat rice bran (FFRB) or defatted rice bran (DFRB)

	Diets								P-value
	Basal	FFRB			DFRB				FFRB		DFRB		FFRB vs. DFRB
Item	–	10%	20%	30%	10%	20%	30%	SEM	Linear	Quad1	Linear	Quad1	–
Color2	2.44	2.44	2.31	2.13	2.19	1.94	2.13	0.174	0.178	0.592	0.133	0.214	0.149
Marbling2	1.88	1.13	1.13	1.00	1.50	1.50	1.25	0.176	0.002	0.082	0.021	0.724	0.025
Firmness3	2.50	2.13	1.63	2.13	2.25	2.00	2.00	0.298	0.217	0.139	0.184	0.669	0.601
L*4	50.46	50.26	51.01	50.04	51.89	54.09	51.55	1.678	0.921	0.735	0.283	0.085	0.029
a*4	9.56	10.20	9.95	10.06	9.55	9.04	9.63	0.652	0.567	0.582	0.896	0.546	0.101
b*4	2.28	2.40	2.01	1.73	2.27	2.53	2.35	0.531	0.348	0.671	0.817	0.861	0.395
Ultimate pH	5.60	5.61	5.57	5.57	5.58	5.56	5.55	0.093	0.257	0.981	0.110	0.865	0.363
Drip loss, %	3.49	3.23	3.40	3.97	3.42	3.84	4.69	0.65	0.584	0.523	0.173	0.481	0.397
Cook loss, %	26.04	24.85	25.12	24.53	26.74	27.61	28.14	0.988	0.365	0.765	0.131	0.932	0.002
WBSF5, kg	3.24	3.05	2.96	2.94	3.05	3.02	3.22	0.219	0.324	0.708	0.926	0.390	0.540
Moisture, %	73.61	73.48	73.99	73.80	73.18	73.62	73.75	0.232	0.307	0.910	0.411	0.229	0.212
Protein, %	23.38	24.32	24.49	25.01	24.48	24.41	25.32	0.884	0.023	0.664	0.010	0.848	0.743
Lipid, %	2.36	2.07	1.61	1.74	2.33	1.99	1.64	0.203	0.014	0.295	0.008	0.421	0.280
Ash, %	2.59	2.39	2.21	2.34	2.34	2.41	2.35	0.151	0.130	0.210	0.283	0.458	0.638

Data are least squares means of 8 observations for all diets.

¹Quad = quadratic effect.

² National Pork Producers Council (1999). NPPC color (1 = pale pink to 6 = dark purplish red). NPPC marbling (1 = 1% intramuscular lipid to 10 = ≥10% intramuscular lipid).

³ National Pork Producers Council (1991). NPPC firmness (1 = very soft to 5 = very firm).

⁴L* = measure of lightness (greater value indicates a lighter color), a* = measure of redness (greater value indicates a redder color), and b* = measure of yellowness (greater value indicates a more yellow color).

⁵WBSF = Warner–Bratzler shear force.