Table 4. Physicochemical characteristics of the longissimus dorsi muscle from the pigs reared on varying planes of nutrition.
| Item | HP1) | MP2) | LP3) | SEM | Contrast | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| B | G | B | G | B | G | LP:HP | LP:MP | G:B | ||
| Carcass Wt (kg) | 89.2 | 88.8 | 90.2 | 85.4 | 87.4 | 87.4 | 1.3 | 0.22 | 0.76 | 0.11 |
| pH | 5.78 | 5.60 | 5.46 | 5.48 | 5.68 | 5.63 | 0.06 | 0.53 | < 0.01 | 0.13 |
| CIE L* | 54.8 | 55.4 | 54.6 | 52.9 | 54.0 | 53.6 | 1.3 | 0.35 | 0.97 | 0.64 |
| CIE a* | 7.49 | 8.29 | 8.73 | 8.92 | 8.55 | 8.29 | 0.60 | 0.39 | 0.51 | 0.63 |
| WHC (%) | 62.9 | 62.9 | 64.0 | 62.6 | 67.4 | 63.8 | 0.7 | < 0.01 | < 0.01 | 0.01 |
| Drip loss (%) | 6.34 | 7.35 | 7.04 | 9.60 | 5.63 | 9.47 | 1.05 | 0.51 | 0.47 | < 0.01 |
| Cooking loss (%) | 35.2 | 34.3 | 34.6 | 36.4 | 36.0 | 36.0 | 0.8 | 0.13 | 0.54 | 0.66 |
| W-B SF (kg/cm2) | 2.91 | 2.57 | 2.03 | 3.21 | 3.11 | 3.10 | 0.40 | 0.37 | 0.24 | 0.41 |
| Cohesiveness (%) | 0.47 | 0.45 | 0.46 | 0.54 | 0.43 | 0.55 | 0.05 | 0.45 | 0.83 | 0.11 |
| Springiness (mm) | 1.12 | 1.06 | 1.07 | 1.10 | 1.00 | 1.23 | 0.06 | 0.67 | 0.62 | 0.19 |
| Gumminess (kg) | 0.59 | 0.52 | 0.49 | 0.77 | 0.64 | 0.80 | 0.10 | 0.10 | 0.37 | 0.15 |
| Moisture (%) | 72.2 | 72.9 | 72.7 | 73.6 | 73.3 | 73.1 | 0.4 | 0.12 | 0.88 | 0.17 |
| Fat (%) | 3.57 | 2.72 | 3.50 | 2.32 | 4.28 | 3.02 | 0.54 | 0.37 | 0.18 | 0.02 |
| Protein (%) | 19.9 | 22.1 | 21.7 | 22.5 | 20.1 | 20.5 | 0.7 | 0.34 | 0.02 | 0.07 |
1)
Fed the HP phases I & II grower diets and the HP finisher diet sequentially.
2)
Fed the MP phases I & II grower diets and the MP1 finisher diet sequentialy.
3)
Fed the LP grower phases I and II diets and the MP1 and LP finisher diets sequentially.
1–3)
Data are means for five animals for both B and G.
HP, high plane; MP, medium plane; LP, low plane; B, barrow; G, gilt; SEM, standard error of mean; Wt, weight; WHC, water holding capacity; W-B SF, Warner-Bratzler shear force.