Table 5. Sensory quality attributes of the longissimus dorsi muscle from the pigs reared on varying planes of nutrition1).
| Item | HP2) | MP3) | LP4) | SEM | Contrast | |||||
|---|---|---|---|---|---|---|---|---|---|---|
| B | G | B | G | B | G | LP:HP | LP:MP | G:B | ||
| Fresh muscle | ||||||||||
| Color | 8.10 | 7.71 | 7.96 | 7.64 | 7.83 | 7.28 | 0.21 | 0.10 | 0.25 | 0.02 |
| Aroma | 7.76 | 7.60 | 7.58 | 7.73 | 7.60 | 7.19 | 0.14 | 0.06 | 0.08 | 0.25 |
| Off-odor | 7.60 | 7.36 | 7.51 | 7.70 | 7.41 | 7.07 | 0.14 | 0.11 | 0.02 | 0.27 |
| Drip | 7.49 | 7.09 | 7.81 | 7.60 | 7.88 | 7.12 | 0.28 | 0.45 | 0.47 | 0.06 |
| Marbling | 7.78 | 7.02 | 7.64 | 7.07 | 7.66 | 7.18 | 0.35 | 0.95 | 0.85 | 0.04 |
| Acceptability | 7.87 | 7.41 | 7.67 | 7.28 | 7.91 | 7.03 | 0.22 | 0.45 | 1.00 | < 0.01 |
| Cooked muscle | ||||||||||
| Color | 7.71 | 7.53 | 7.50 | 7.21 | 7.56 | 7.36 | 0.10 | 0.11 | 0.32 | 0.01 |
| Aroma | 7.66 | 7.68 | 7.69 | 7.56 | 7.88 | 7.77 | 0.09 | 0.10 | 0.04 | 0.32 |
| Flavor | 7.73 | 7.21 | 7.36 | 7.19 | 7.71 | 7.50 | 0.15 | 0.38 | 0.04 | 0.02 |
| Juiciness | 7.59 | 7.09 | 7.32 | 6.97 | 7.72 | 7.66 | 0.15 | 0.03 | < 0.01 | 0.02 |
| Tenderness | 7.80 | 7.10 | 7.52 | 6.90 | 7.76 | 7.74 | 0.22 | 0.19 | 0.02 | 0.02 |
| Acceptability | 7.74 | 7.22 | 7.44 | 6.81 | 7.79 | 7.56 | 0.15 | 0.23 | < 0.01 | < 0.01 |
1)
The sensory attributes were scored arbitrarily by 9 panelists according to a 9-ladder whole number scale such that a greater score indicates better quality.
2)
Fed the HP phases I & II grower diets and the HP finisher diet sequentially.
3)
Fed the MP phases I & II grower diets and the MP1 finisher diet sequentially.
4)
Fed the LP grower phases I and II diets and the MP1 and LP finisher diets sequentially.
2–4)
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.