Table 6.

The findings of the effects of FF on meat quality

Type of FF	Dose	Carcass weight of commercial finishing pigs	Meat quality (treatment group)	Meat quality (control group)	Outcomes	Findings
Fermented ingredients	2% to to 15%	103 to 110 kg	Mean of lightness, redness, yellowness, drip loss (%), marbling, and flavor were 46.41, 7.25, 4.85, 4.50, 6.17, and 6.30, respectively	Mean of lightness, redness, yellowness, drip loss (%), marbling, and flavor were 45.93, 6.70, 5.11, 5.14, 5.80, and 5.72, respectively	Lightness, redness, yellowness, drip loss, marbling, and flavor	The fermented ingredients significantly improved meat color, marbling, and flavor, and decreased drip loss
Fermented additives	0.05% to to 0.40%	106 to –108 kg	Mean of lightness, redness, yellowness, drip loss (%), and marbling were 52.72, 16.00, 7.31, 7.47, and 1.69, respectively	Mean of lightness, redness, yellowness, drip loss (%), and marbling were 45.93, 16.84, 7.04, 7.83, and 1.56, respectively	Redness and marbling	The fermented additives significantly improved marbling, and decreased redness of meat
					Lightness, yellowness, drip loss, and flavor	The fermented additives have no effect on lightness, yellowness, drip loss, and flavor