Table 5.
Effect of dietary inulin supplementation on carcass traits and meat quality in growing–finishing pigs †.
| Items | CON | INU | p-Value |
|---|---|---|---|
| Final body weight, kg | 108.05 ± 2.31 | 112.36 ± 1.79 | 0.171 |
| Carcass weight, kg | 75.13 ± 2.50 a | 81.13 ± 1.44 b | 0.025 |
| Dressing percentage, % | 69.52 ± 0.95 a | 72.20 ± 0.24 b | 0.040 |
| Carcass length, cm | 101.80 ± 0.96 | 99.40 ± 1.31 | 0.111 |
| Backfat depth, mm | 26.16 ± 2.57 | 29.76 ± 2.90 | 0.309 |
| LEA, cm2 | 51.69 ± 1.52 | 60.52 ± 4.29 | 0.097 |
| pH45min | 6.66 ± 0.17 | 6.48 ±0.07 | 0.376 |
| pH24h | 6.07 ± 0.02 | 6.06 ± 0.01 | 0.472 |
| L*45 min | 42.75 ± 0.45 | 41.40 ± 0.60 | 0.114 |
| L*24 h | 50.93 ± 1.29 | 49.78 ± 0.71 | 0.457 |
| a*45 min | 5.54 ± 0.34 | 4.71 ± 0.20 | 0.074 |
| a*24 h | 8.91 ± 0.64 | 8.16 ± 0.37 | 0.338 |
| b*45 min | 2.43 ± 025 | 2.22 ± 0.27 | 0.592 |
| b*24 h | 7.70 ± 0.76 | 9.77 ± 0.48 | 0.793 |
| Drip loss, % | 2.18 ± 0.32 | 2.05 ± 0.12 | 0.453 |
| Cook loss, % | 35.38 ± 1.21 | 35.02 ± 0.40 | 0.788 |
| Shear force, kg | 3.47 ± 0.17 | 3.12 ± 0.16 | 0.342 |
† Values are expressed as the mean of six pigs in each group. a,b Mean values within a row with unlike superscript letters were significantly different (p < 0.05).