Table 3. Meat qualityof heavy pigs raised at different floor space allowances.
| Floor space allowance | ||||
|---|---|---|---|---|
| 1 m2/head | 1.3 m2/head | SE1 | P-value | |
| Pigs, n° | 30 | 30 | ||
| pH 45min. LL | 6.53 | 6.46 | 0.03 | 0.24 |
| pH 45min. SM | 6.53 | 6.50 | 0.003 | 0.70 |
| pH 24h. SM | 5.79 | 5.73 | 0.02 | 0.17 |
| Color SM muscle | ||||
| L* | 40.1 | 41.1 | 0.4 | 0.18 |
| a* | 9.5 | 7.9 | 0.3 | <0.01 |
| b* | 3.0 | 2.8 | 0.1 | 0.51 |
| Hue | 0.31 | 0.35 | 0.01 | 0.06 |
| Chroma | 10.0 | 8.5 | 0.3 | <0.01 |
| Drip loss, % | 1.48 | 1.59 | 0.04 | 0.19 |
| Cooking loss, % | 19.6 | 20.6 | 0.3 | 0.14 |
| Shear force (WBSF), N/cm | 5.1 | 5.4 | 0.2 | 0.34 |
1Standard Error