Table 4.
Effect of dietary perilla cake supplementation on the carcass traits and meat quality of growing pigs.
| Items | PC0 | PC5 | PC10 | SEM | p-Value |
|---|---|---|---|---|---|
| Carcass traits | |||||
| Slaughter weight, kg | 69.00 | 67.00 | 73.00 | 1.492 | 0.198 |
| Carcass percentage, % | 65.40 | 69.12 | 65.84 | 2.889 | 0.903 |
| Hot carcass, kg | 48.63 | 49.85 | 50.50 | 1.429 | 0.913 |
| Chilled carcass weight, kg | 45.24 | 46.16 | 48.30 | 2.486 | 0.921 |
| Carcass length, cm | 76.00 | 78.50 | 84.00 | 1.979 | 0.282 |
| Back fat thickness, cm | 1.11 | 1.12 | 1.16 | 0.061 | 0.955 |
| Meat quality | |||||
| Drip loss, % | 7.08 | 5.76 | 5.26 | 0.391 | 0.104 |
| pH 45 min | 6.33 | 6.32 | 6.55 | 0.063 | 0.228 |
| pH 24 h | 6.00 | 6.06 | 6.00 | 0.027 | 0.652 |
| color | |||||
| L* | 52.76 a | 50.21 ab | 48.42 b | 0.849 | 0.041 |
| a* | 5.48 | 5.06 | 5.05 | 0.446 | 0.939 |
| b* | 5.85 | 6.87 | 6.56 | 0.364 | 0.617 |
Different superscripts (a and b) in the same row indicate a significant difference (p < 0.05). PC0, control; PC5, 5% perilla cake supplementation; PC10, 10% perilla cake supplementation; SEM, standard error of mean; The pH 24 h of a normal muscle ranges from 5.50 to 5.80, and dark firm dry (DFD) meat is > 6.00 [36,37]; L*, lightness; a*, redness; b*, yellowness.