Table 2.

Meat color coordinates, determined at 2 or 9 d postmortem in L. thoracis samples of Iberian (IB) and F1 Large White × Landrace (F1) pigs finished extensively (EX) or intensively (IN)¹

	Genetic group		Finishing system
	IB	F1	EX	IN	P-value3
Color coordinates2	(n = 60)	(n = 58)	(n = 58)	(n = 60)	GG	FS	GG × FS	RSD4
L*2d	53.90	56.88	56.09	54.69	0.07	0.09	0.98	3.66
L*9d	53.33a	58.81b	56.10	56.04	<0.01	0.95	0.31	3.97
a*2d	12.31a	8.36b	11.92a	8.75b	<0.01	<0.01	0.49	1.49
a*9d	12.10a	8.97b	11.55a	9.52b	<0.01	<0.01	0.31	1.28
b*2d	7.85a	6.28b	7.89a	6.24b	<0.01	<0.01	0.13	1.34
b*9d	7.54	7.23	7.87a	6.90b	0.58	<0.01	0.37	1.28
Chroma*2d	14.62a	10.53b	14.35a	10.79b	<0.01	<0.01	0.28	1.84
Chroma*9d	14.25a	11.56b	14.02a	11.79b	<0.01	<0.01	0.84	1.67
Hue*2d	32.17a	37.08b	33.14a	36.11b	<0.01	<0.01	0.63	3.63
Hue*9d	32.07a	38.84b	34.40a	36.50b	<0.01	<0.01	0.10	3.39

¹Least-squares means for genetic groups or finishing systems with different superscript differ (P < 0.05).

²Subscripts 2d and 9d correspond to variables measured at 2 and 9 d postmortem.

³ P-values for the effect of genetic group (GG), finishing system (FS) and GG × FS interaction.

⁴RSD = residual standard deviation.