Table 8.
Pork quality parameters evaluated on LD of pigs of different genetic lines.
| Item 1 | HYB | DUR | SEM 2 | p-Value |
|---|---|---|---|---|
| THL, % | 7.399 | 6.360 | 0.43 | 0.28 |
| CL, % | 15.460 | 15.100 | 0.52 | 0.77 |
| TL, % | 22.285 | 20.489 | 0.47 | 0.09 |
| WBSF, kgf | 4.340 | 3.926 | 1.19 | 0.07 |
| L* | 54.001 | 56.808 | 0.59 | 0.04 |
| A* | 6.836 | 5.610 | 0.25 | 0.03 |
| B* | 13.265 | 13.532 | 0.19 | 0.51 |
| IMF, % | 1.446 | 1.933 | 0.05 | <0.001 |
1 THL = thaw water losses; CL = cooking water losses; TL = sum of water losses; WSBF = warner-Bratzler shear force; IMF = intramuscular fat content. 2 Standard error of the mean. HYB = Hybrid; DUR = Duroc.