Table 2.

Chemical characteristics of the dry-cured hams obtained from pigs of different breeds and sex^a fed on conventional (CONV) or low protein (LP) diets.

	Diet (D)				Breed (BR)				Tissue (T)		SEM	P	BR × D
	CONV	LP	SEM	P	Anas	Danbred	SEM	P	Slice, whole	Slice, lean part			P
Chemical composition, g/kg
Water	507	505	3.3	0.67	508	504	3.3	0.39	481	531	3.2	<0.001	0.06
Proteinc	289	280	2.1	0.003	281	288	2.1	0.039	278	291	1.7	<0.001	0.36
Ash	70.6	69.3	1.2	0.48	68.6	71.3	1.2	0.12	66.3	73.5	0.9	<0.001	0.49
Lipidd	133	146	4.5	0.05	142	137	4.5	0.44	174	105	4.2	<0.001	0.045b
Protein:Lipide	2.37	2.12	0.06	0.008	2.25	2.25	0.06	0.99	1.67	2.82	0.06	<0.001	0.023b
Soluble proteinf	81.5	78.9	1.0	0.07	80.3	80.2	1.0	0.98	—	—	—	—	0.54
Saltf	53.1	51.9	0.9	0.35	51.6	53.4	0.9	0.18	—	—	—	—	0.32
Proteolysis indexf	0.277	0.275	0.004	0.68	0.276	0.276	0.004	0.92	—	—	—	—	0.69
TBARS, mg/kgg
Biceps femoris muscle	0.54	0.55	0.03	0.85	0.56	0.52	0.03	0.44	—	—	—	—	0.12
subcutaneous fat	0.56	0.48	0.03	0.07	0.52	0.53	0.03	0.77	—	—	—	—	0.11

^aThe fixed effect of sex was not significant.

^bThe least square means of the BR × D interaction are given in Fig. 2

^cThe P value of the BR × T interaction was 0.038 (Fig. 5).

^dThe P value of the BR × T interaction was 0.003 (Fig. 5).

^eThe P value of the BR × T interaction was 0.004 (Fig. 5).

^fMeasured on the lean part of the slice

^gTBARS: thiobarbituric acid reactive substances.