. 2022 Aug 8;12(15):2007. doi: 10.3390/ani12152007

Table 5.

Effects of long-term protein restriction on meat quality traits in longissimus thoracis muscle of Shaziling pigs.

Item	Dietary Levels of Protein					SEM	p-Value
Item	+20%	+10%	0	−10%	−20%	SEM	ANOVA	Linear	Quadratic
Shear force, N	44.04 ^a	42.23 ^a	44.31 ^a	33.26 ^b	51.50 ^a	1.90	0.01	0.66	0.18
pH_45min	6.50	6.55	6.58	6.62	6.55	0.04	0.95	0.58	0.72
pH_24h	5.63	5.68	5.64	5.65	5.66	0.01	0.67	0.56	0.79
L*-lightness	44.66 ^bc	46.13 ^ab	46.15 ^a	46.36 ^a	44.29^c	0.27	0.02	0.94	<0.01
a*-redness	17.36 ^A	16.28 ^BC	15.60 ^C	16.88 ^AB	16.83 ^AB	0.17	<0.01	0.75	0.02
b*-yellowness	5.99	6.14	5.77	6.28	5.53	0.13	0.36	0.39	0.49
Drip loss, %	2.68	2.72	2.55	2.23	3.30	<0.01	0.14	0.37	0.15
Pressing loss, %	32.17	27.66	31.14	28.38	27.91	<0.01	0.06	0.06	0.16
Cooking loss, %	17.13	15.86	15.49	14.76	15.25	<0.01	0.63	0.16	0.28

^A,B,C Values (n = 6–8) within a row with different capital superscripts differ significantly (p < 0.05) by Duncan’s multiple comparisons. ^a,b,c Values (n = 6–8) within a row with different lowercase differ significantly (p < 0.05) by the Kruskal–Wallis test.