Table 3.
Quality traits in muscles of pure Iberian pigs exposed during 28 days to different ambient temperature.
| Longissimus | Gluteus | p-Value | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| TN | TN-pf | HS | TN | TN-pf | HS | SEM 1 | Treatment (T) | Muscle (M) | T × M | |
| pH 30 min | 6.26 | 6.16 | 6.20 | 6.30 | 6.35 | 6.33 | 0.04 | 0.9780 | 0.167 | 0.7997 |
| pH 24 h | 5.57 | 5.56 | 5.65 | 5.55 | 5.51 | 5.64 | 0.03 | 0.2789 | 0.6580 | 0.9498 |
| Lightness L* | 37.9b | 36.6a | 36.5a | 34.1b | 31.7a | 32.5a | 0.27 | 0.0190 | 0.0001 | 0.6892 |
| Redness a* | 7.07 | 8.29 | 7.11 | 12.4 | 12.8 | 11.9 | 0.21 | 0.1352 | 0.0001 | 0.6820 |
| Yellowness b* | 3.59 | 3.70 | 3.60 | 6.47 | 6.20 | 6.30 | 0.13 | 0.9593 | 0.0001 | 0.8336 |
| Chroma C* | 7.97 | 9.17 | 7.82 | 14.1 | 14.4 | 13.5 | 0.23 | 0.1337 | 0.0001 | 0.7544 |
| Hue angle h° | 25.9 | 25.4 | 28.3 | 27.8 | 27.3 | 27.8 | 0.52 | 0.4130 | 0.2870 | 0.5510 |
TN, pigs reared at thermoneutral conditions (20 °C) and fed ad libitum, TN-pf, pigs reared at thermoneutral conditions (20 °C) and pair-fed to HS group, HS, pig reared at heat stress conditions (30 °C) and fed ad libitum. 1 SEM: mean standard error. Different letters indicate significant differences between treatments in each muscle (p < 0.05, two-way ANOVA and LSD test).