Table 2.
Effects of the inclusion of seaweed additive (SWA) in the diet of fattening pigs on meat quality traits.
| Variable | Treatment SWA | SEM | p Value | ||
|---|---|---|---|---|---|
| Control | 2% | 4% | |||
| Muscular pH, 45 min | 6.08 | 6.34 | 6.21 | 0.08 | 0.13 |
| Muscular pH, 24 h | 5.61 | 5.64 | 5.63 | 0.07 | 0.93 |
| Redness (a value) | 5.88 a | 5.61 a | 4.95 b | 0.24 | 0.05 |
| Yellowness (b value) | 9.32 | 9.60 | 9.06 | 0.14 | 0.18 |
| Lightness (L value) | 45.79 | 47.61 | 4495 | 0.96 | 0.37 |
| Cooking loss, % | 17.15 | 16.55 | 14.85 | 0.42 | 0.23 |
| Shear force, kg | 2.27 | 2.22 | 2.11 | 0.08 | 0.86 |
Means within a row lacking a common superscript letter differ (p ≤ 0.05). SEM: Standard Error Mean.