Table 7.
Effects of dietary unsaturated to saturated fatty acids ratios on meat quality traits of finishing pigs
| Items | UFA to SFA ratio | SEM (n = 5) | p-value | |||
|---|---|---|---|---|---|---|
|
|
|
|||||
| 1:1 | 2:1 | 3:1 | Linear | Quadratic | ||
| pH45 min | 6.41 | 6.35 | 6.34 | 0.02 | 0.263 | 0.526 |
| pH24 h | 5.74 | 5.69 | 5.69 | 0.02 | 0.097 | 0.163 |
| Color score | 3.67 | 3.00 | 2.50 | 0.08 | <0.001 | 0.704 |
| Shear force (N) | 4.43 | 4.37 | 4.36 | 0.02 | 0.007 | 0.328 |
| Drip loss (%) | 3.65 | 3.85 | 3.84 | 0.06 | 0.032 | 0.059 |
| Cooking loss (%) | 32.20 | 32.34 | 33.43 | 0.56 | 0.017 | 0.103 |
UFA, unsaturated fatty acids; SFA, saturated fatty acids; SEM, standard error of the mean.