Table 1.
Technological quality traits and proximate composition of pork longissimus thoracis et lumborum muscle from cull sows and finishing pigs
| Items | Finishing pork | Sow pork | p-values |
|---|---|---|---|
| pH | 5.71±0.031) | 5.67±0.05 | 0.5057 |
| Water holding capacity (%) | 60.99±0.95b | 63.11±1.43a | 0.0213 |
| Cooking loss (%) | 29.73±0.91a | 19.62±4.88b | 0.0366 |
| WBSF (kgf) | 2.85±0.08b | 4.55±0.30a | <0.0001 |
| Moisture (%) | 70.43±0.45b | 72.00±0.40a | 0.0312 |
| Fat (%) | 4.53±0.33 | 4.57±0.26 | 0.9432 |
| Protein (%) | 25.63±0.86a | 22.33±0.20b | 0.0129 |
WBSF, Warner-Bratzler shear force.
1)
Means±standard errors.
a,b
Means within a same row with different letters are significantly different.