. 2021 Sep 29;8:256–264. doi: 10.1016/j.aninu.2021.06.012

Table 4.

Effect of dietary lycopene supplementation on meat quality of finishing pigs.

Item	Lycopene, mg/kg			SEM	P-value
Item	0	100	200	SEM	P-value
pH_45min	6.49	6.53	6.52	0.05	0.961
pH_24h	5.61	5.57	5.59	0.01	0.329
L∗ (lightness)	42.17^b	41.17^a	41.16^a	0.13	˂0.001
a∗ (redness)	4.10^a	4.32^a	4.58^b	0.06	˂0.001
b∗ (yellowness)	2.97^b	2.50^ab	2.45^a	0.09	0.029
Drip loss, %	2.58	2.82	2.75	0.05	0.199
Cooking loss, %	33.54	34.38	32.85	0.73	0.719
Shear force, kg	5.53	5.44	5.09	0.13	0.387
Marbling score	2.83	3.67	3.00	0.23	0.319
Intramuscular fat content, %	3.26^a	3.56^ab	3.98^b	0.12	0.047
Crude protein content, %	22.93^a	24.74^b	25.30^b	0.28	˂0.001
Moisture, %	70.87	70.02	69.61	0.42	0.486

Results are presented as the mean and SEM (n = 6).

^{a, b} Values within a row with different superscripts differ significantly at P < 0.05.