Table 3. Carcass and meat quality traits of pigs fed diets based on either soybean meal (SBM) or rapeseed meal (RSM).
| Diet | SEM | p-value; effect of diet | ||
|---|---|---|---|---|
| SBM | RSM | |||
| Number of pigs1 | 20 | 21 | ||
| Carcass weight, kg | 76.6 | 74.8 | 1.01 | 0.199 |
| Carcass lean percent, GP7 | 62.3 | 62.0 | 0.73 | 0.780 |
| Backfat (mm) 2 | 13.8 | 12.7 | 0.58 | 0.188 |
| Backfat+loin thickness (mm) 2 | 54.1 | 50.1 | 1.24 | 0.031 |
| Loin (LD), fat (mm) | 10.0 | 9.2 | 0.85 | 0.493 |
| Total carcass fat (%)3 | 18.0 | 17.7 | 0.93 | 0.847 |
| Primal cuts method | ||||
| Percent carcass lean | 63.0 | 63.0 | 0.73 | 0.968 |
| Percent carcass fat | 19.5 | 19.5 | 0.93 | 0.951 |
| Backpart, % | 34.9 | 34.8 | 0.30 | 0.899 |
| Midpart, % | 35.9 | 35.3 | 0.25 | 0.097 |
| Frontpart, % | 29.2 | 29.9 | 0.24 | 0.059 |
| Drip loss, loin, % | 5.4 | 5.2 | 0.41 | 0.702 |
| Drip loss, belly, % | 4.7 | 4.7 | 0.54 | 0.948 |
| pH, LD-muscle | 5.5 | 5.4 | 0.02 | 0.473 |
| Collagen, Foodscan (%) | 1.0 | 1.1 | 0.03 | 0.039 |
| Fat, Foodscan (%) | 1.2 | 1.2 | 0.05 | 0.606 |
| Protein, Foodscan (%) | 23.3 | 23.3 | 0.14 | 0.967 |
| Water, Foodscan (%) | 74.4 | 74.3 | 0.11 | 0.604 |
| Minolta Chrome | 9.1 | 9.8 | 0.35 | 0.170 |
| Minolta Hue | 20.6 | 21.8 | 1.17 | 0.424 |