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. 2022 Aug 27;100(10):skac284. doi: 10.1093/jas/skac284

Table 3.

Main effects of diet and sex on loin chop quality traits1,2

Item Dietary treatment3 SEM Sex SEM P-value
DDGS HOSO2 HOSO4 HOSO6 Barrow Gilt Diet Sex Diet × Sex
Pens, n 18 18 18 18 36 36
pH 5.61 5.62 5.63 5.62 0.06 5.65 5.59 0.06 0.83 <0.01 0.52
Drip loss, % 4.04 3.86 4.16 3.48 0.33 3.81 3.95 0.24 0.50 0.67 0.40
Color score4 3.5 3.5 3.7 3.6 0.33 3.6 3.6 0.33 0.11 0.67 0.59
Marbling score4 1.7b 1.9ab 2.1a 2.1a 0.36 2.1 1.8 0.35 0.03 <0.01 0.45
Firmness score4 2.6 2.5 2.6 2.5 0.10 2.6 2.4 0.07 0.73 0.04 0.75
Lightness5, L* 51.13 51.31 50.05 51.66 0.77 51.47 50.61 0.63 0.30 0.17 0.23
Redness5, a* 7.41b 8.17a 8.68a 8.46a 0.72 8.27 8.08 0.71 <0.001 0.37 0.91
Yellowness5, b* 4.71 5.10 4.98 5.51 0.66 5.23 4.91 0.63 0.14 0.19 0.09
Extractable lipid, % 2.40b 2.56b 2.76ab 3.10a 0.16 3.01 2.40 0.13 <0.01 <0.001 0.30
Moisture, % 74.16a 73.97a 73.84ab 73.51b 0.48 73.70 74.05 0.47 <0.01 <0.01 0.37
WBSF6, kg 3.03 3.02 3.24 3.05 0.10 2.95 3.22 0.07 0.32 <0.01 0.41
Cook loss, % 23.07 23.31 22.89 22.18 0.60 22.50 23.22 0.45 0.53 0.21 0.08
Initial TBARS7, mg MDA/g tissue 0.07 0.04 0.06 0.06 0.09 0.03 0.09 0.09 0.97 0.07 0.25
Final TBARS7, mg MDA/g tissue 0.13 0.11 0.14 0.14 0.08 0.12 0.14 0.08 0.92 0.38 0.26

Different superscript letters within the same row reflect dietary treatment differences (P ≤ 0.05).

Early postmortem loin quality traits were evaluated at 1 d postmortem.

DDGS, dried distillers’ grains with solubles; HOSO2, high oleic soybean oil 2%; HOSO4, high oleic soybean oil 4%; HOSO6, high oleic soybean oil 6%; MDA, malondialdehyde; TBARS, thiobarbituric acid reactive substances; WBSF, Warner–Bratzler shear force.

NPPC subjective scoring system for color (NPPC, 1999), marbling (NPPC, 1999), and firmness (NPPC, 1991). Visual color was scored on a 1–6 scale in half units with 1 being the lightest. Visual marbling was scored on a 1–10 scale in half units with 1 being the least. Firmness was scored on a 1–5 scale in whole units with 1 being the least firm.

L* measures darkness to lightness (greater L* indicates a lighter color), a* measures redness (greater a* indicates a redder color), b* measures yellowness (greater b* indicates a more yellow color).

WBSF evaluated on chops cooked to 70 °C after 14 d aging.

Initial TBARS evaluated at day 1 of simulated retail display (day 12 postmortem). Final TBARS evaluated at day 9 of simulated retail display (day 21 postmortem).