Table 2.
Effects of dietary dried olive pulp (DOP) supplementation on quality characteristics of Longissimus thoracis muscle in pigs (least squares (LS) means ± standard error of the mean (S.E.M.)).
| Parameter | Diet 1 | S.E.M. | p-Value | |
|---|---|---|---|---|
| C | DOP | |||
| Cold Carcass Weight (kg) | 76.16 | 76.63 | 0.80 | 0.682 |
| pH | 5.86 | 5.92 | 0.04 | 0.275 |
| L* | 51.32 | 49.63 | 0.76 | 0.131 |
| Color2 a* | 10.85 | 10.74 | 0.29 | 0.794 |
| b* | 16.12 a | 15.20 b | 0.28 | 0.033 |
| Cooking loss (%) | 32.12 | 32.55 | 0.39 | 0.449 |
| Shear Force (N) | 22.11 | 20.39 | 1.58 | 0.452 |
1 C, control diet; DOP, dried olive pulp dietary supplemented diet (50 g/kg). 2 L*, lightness; α*, redness; b*, yellowness. a,b Means within a row with different letters are significantly different (p < 0.05).