Table 3.
Sensorial attributes determined in L. thoracis samples from 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 | ||||
| Scores2 | (n = 45) | (n = 40) | (n = 55) | (n = 30) | GG | FS | GG × FS | RSD4 |
| Juiciness | 5.65a | 4.02b | 4.88 | 4.80 | <0.01 | 0.40 | 0.09 | 1.04 |
| Tenderness | 6.09a | 5.00b | 5.56 | 5.54 | <0.01 | 0.82 | 0.02 | 0.99 |
| Flavor intensity | 3.70a | 3.36b | 3.44 | 3.62 | <0.01 | 0.11 | 0.85 | 1.07 |
| Flavor acceptability | 6.13a | 5.65 b | 5.82 | 5.96 | <0.01 | 0.12 | 0.30 | 0.94 |
| Global acceptability | 6.19a | 5.13b | 5.59 | 5.74 | <0.01 | 0.11 | 0.04 | 0.90 |
1Least-squares means for genetic groups or finishing systems with different superscript differ (P < 0.05).
2Samples scored in a scale of 1 to 8 (higher values desirable).
3 P-values for the effect of genetic group (GG), finishing system (FS) and GG × FS interaction.
4RSD = residual standard deviation.