Table 4.
Effects of CHS and OH-SeMet supplementation on meat quality of pigs.
| L* | CON | CHS | CHS + Se0.2 | CHS + Se0.4 | CHS + Se0.6 | p-Value |
|---|---|---|---|---|---|---|
| L*45 min | 44.65 ± 0.56 bc | 49.45 ± 0.55 a | 49.62 ± 1.09 a | 45.94 ± 0.51 bc | 48.53 ± 0.60 ab | <0.001 |
| L*24 h | 55.79 ± 0.80 b | 58.62 ± 0.83 ab | 59.68 ± 0.99 a | 56.59 ± 1.00 ab | 57.22 ± 0.83 ab | 0.034 |
| L*48 h | 54.84 ± 0.59 c | 61.03 ± 0.86 a | 59.15 ± 0.75 ab | 58.76 ± 0.36 ab | 57.98 ± 0.66 b | <0.001 |
| L*72 h | 56.92 ± 0.65 b | 61.84 ± 1.21 a | 61.19 ± 0.76 a | 58.48 ± 0.80 ab | 58.59 ± 0.69 ab | 0.002 |
| L*96 h | 56.43 ± 0.97 b | 62.22 ± 1.25 a | 61.98 ± 0.68 a | 58.33 ± 1.14 ab | 59.28 ± 0.53 ab | <0.001 |
| a* | ||||||
| a*45 min | 6.66 ± 0.31 | 6.52 ± 0.23 | 6.41 ± 0.10 | 7.38 ± 0.15 | 6.89 ± 0.36 | 0.169 |
| a *24 h | 10.38 ± 0.58 ab | 9.71 ± 0.24 a | 9.55 ± 0.42 a | 11.62 ± 0.40 b | 11.36 ± 0.42 b | 0.005 |
| a*48 h | 9.86 ± 0.46 bc | 9.19 ± 0.14 c | 10.05 ± 0.37 bc | 11.78 ± 0.29 a | 10.99 ± 0.95 ab | <0.001 |
| a*72 h | 9.27 ± 0.52 bc | 9.69 ± 0.10 b | 8.62 ± 0.27 c | 10.28 ± 0.24 ab | 10.79 ± 0.33 a | 0.001 |
| a*96 h | 9.84 ± 0.57 ab | 8.66 ± 0.17 a | 9.10 ± 0.46 ab | 10.55 ± 0.29 b | 10.65 ± 0.36 b | 0.005 |
| b* | ||||||
| b*45 min | 5.46 ± 0.17 b | 6.88 ± 0.34 a | 6.64 ± 0.33 ab | 6.10 ± 0.35 ab | 5.78 ± 0.21 ab | 0.011 |
| b*24 h | 7.42 ± 0.22 b | 9.19 ± 0.43 a | 8.39 ± 0.26 ab | 8.11 ± 0.28 ab | 8.23 ± 0.23 ab | 0.006 |
| b*48 h | 7.47 ± 0.34 | 8.65 ± 0.43 | 8.52 ± 0.32 | 8.25 ± 0.33 | 8.06 ± 0.29 | 0.164 |
| b*72 h | 7.17 ± 0.18 b | 8.60 ± 0.39 a | 8.47 ± 0.39 a | 7.54 ± 0.26 ab | 7.93 ± 0.19 ab | 0.010 |
| b*96 h | 7.47 ± 0.28 | 8.61 ± 0.60 | 8.55 ± 0.32 | 7.80 ± 0.30 | 7.89 ± 0.15 | 0.108 |
| pH | ||||||
| pH45 min | 6.66 ± 0.06 | 6.53 ± 0.08 | 6.69 ± 0.08 | 6.50 ± 0.09 | 6.51 ± 0.09 | 0.280 |
| pH24 h | 5.54 ± 0.01 | 5.54 ± 0.01 | 5.59 ± 0.02 | 5.56 ± 0.01 | 5.57 ± 0.02 | 0.116 |
| pH48 h | 5.57 ± 0.01 | 5.55 ± 0.02 | 5.57 ± 0.02 | 5.58 ± 0.02 | 5.57 ± 0.02 | 0.829 |
| pH72 h | 5.55 ± 0.01 | 5.58 ± 0.02 | 5.62 ± 0.01 | 5.60 ± 0.03 | 5.60 ± 0.02 | 0.054 |
| pH96 h | 5.57 ± 0.01 | 5.62 ± 0.01 | 5.63 ± 0.01 | 5.63 ± 0.03 | 5.63 ± 0.02 | 0.218 |
| IMF (%) | 3.70 ± 0.37 | 2.73 ± 0.15 | 3.93 ± 0.44 | 3.41 ± 0.34 | 3.29 ± 0.31 | 0.167 |
| Glycogen, mg/g | 3.49 ± 0.46 a | 1.57 ± 0.33 b | 1.63 ± 0.29 b | 3.06 ± 0.20 a | 2.96 ± 0.53 a | 0.002 |
| Peak shear force, kg | 2.30 ± 0.17 | 2.24 ± 0.19 | 2.06 ± 0.10 | 2.02 ± 0.23 | 2.49 ± 0.14 | 0.351 |
| Drip loss % | 3.14 ± 0.16 | 2.52 ± 0.14 | 2.68 ± 0.23 | 3.82 ± 0.56 | 3.94 ± 0.66 | 0.064 |
| Cooking loss % | 30.39 ± 0.83 b | 37.26 ± 0.23 a | 33.45 ± 0.68 ab | 34.83 ± 1.17 ab | 34.19 ± 1.51 ab | 0.005 |
Data are expressed as Means ± SEM (n = 6). CON, control group fed on basal diet; CHS, chronic heat stress group fed on basal diet; CHS + Se 0.2, 0.4 and 0.6 mg/kg; a, b, c Means within the same row not bearing the same superscript letters differ significantly (p < 0.05). L*, lightness; a*, redness; b*, yellowness; IMF, intramuscular fat.