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Table 4 Physicochemical characteristics of the loin, Boston Butt, and ham from the finishing pigs that were placed on either the medium or low plane of nutrition

From: Assessment of growth performance and meat quality of finishing pigs raised on the low plane of nutrition

Variable Medium planea Low planeb SEM P-value
Barrow Gilt Barrow Gilt Nutr. Sex N×S
Whole carcass  
 Live wt, kg 120.6 120.6 120.1 120.4 1.1 0.75 0.85 0.89
 Carcass wt, kg 92.5 91.5 90.8 92.7 0.9 0.78 0.64 0.12
 Dressing, % 76.7 75.9 75.7 76.9 0.7 0.99 0.75 0.15
 BFTd, mm 23.9 22.5 24.7 22.2 1.5 0.88 0.23 0.75
Loinc  
 CIE L* 52.1 51.9 53.7 50.4 1.4 0.98 0.23 0.29
 CIE a* 8.21 7.51 6.98 6.45 0.56 0.06 0.29 0.88
 CIE L* (fat) 81.5 82.0 82.6 82.1 0.4 0.12 0.92 0.20
 CIE b* (fat) 3.10 3.15 3.15 3.42 0.27 0.29 0.90 0.94
 CIE W* (fat) 72.2 72.5 72.3 71.8 0.8 0.73 0.94 0.61
 pHu 5.75 5.74 5.70 5.79 0.06 0.98 0.54 0.43
 Drip loss, % 5.38 2.77 6.19 1.68 0.96 0.89 <0.01 0.34
 WHCd 67.8 65.4 66.5 66.8 0.9 0.95 0.27 0.18
 W-B SFd, kg/cm2 5.42 3.30 4.59 2.93 0.44 0.19 <0.01 0.61
 W-B SF (fat), kg/cm2 4.10 3.15 4.19 2.22 0.49 0.40 <0.01 0.31
 Moisture, % 74.0 73.5 73.6 74.3 0.2 0.31 0.71 <0.01
 Fat, % 3.01 2.37 3.68 2.03 0.20 0.42 <0.01 0.02
 Protein, % 24.82 23.23 23.24 24.01 1.43 0.78 0.78 0.42
 Cooking loss, % 36.2 36.1 36.1 36.6 0.6 0.82 0.76 0.63
 W-B SF (cooked), kg/cm2 5.09 4.43 5.17 4.54 0.18 0.61 <0.01 0.92
 Firmness (cooked), kg/cm2 1.51 1.37 1.48 1.42 0.10 0.90 0.31 0.69
 Chewiness (cooked), kg 0.69 0.59 0.67 0.72 0.10 0.60 0.82 0.49
Hame  
 CIE L* 50.4 50.2 49.2 47.6 1.5 0.21 0.53 0.65
 CIE a* 9.76 10.47 11.11 9.10 0.82 0.99 0.44 0.11
 CIE L* (fat) 50.4 50.2 49.2 47.6 1.5 0.21 0.53 0.65
 CIE b* (fat) 3.66 3.51 3.76 2.24 0.56 0.31 0.15 0.24
 CIE W* (fat) 39.5 39.7 38.0 40.9 1.0 0.89 0.15 0.20
 pHu 5.75 5.80 5.72 5.96 0.07 0.37 0.04 0.17
 Drip loss, % 3.24 1.45 3.91 2.25 0.75 0.34 0.03 0.94
 WHC 62.1 63.9 63.0 64.6 1.2 0.49 0.16 0.92
 W-B SF, kg/cm2 4.23 2.69 3.90 3.65 0.37 0.41 0.02 0.09
 W-B SF (fat), kg/cm2 4.83 3.81 3.86 4.69 0.49 0.93 0.84 0.07
 Moisture, % 74.5 74.6 74.5 74.8 0.2 0.55 0.34 0.51
 Fat, % 2.10 2.72 2.41 2.71 0.19 0.43 0.03 0.43
 Protein, % 23.62 22.09 21.96 23.45 1.30 0.91 0.99 0.26
 Cooking loss, % 33.3 35.0 33.6 35.2 0.7 0.75 0.03 0.95
 W-B SF (cooked), kg/cm2 5.53 4.28 5.99 4.25 0.26 0.42 <0.01 0.36
 Firmness (cooked), kg/cm2 1.05 1.19 1.13 1.23 0.08 0.45 0.17 0.82
 Chewiness (cooked), kg 0.44 0.51 0.51 0.56 0.05 0.22 0.20 0.80
Boston butt3  
 CIE L* 49.9 46.5 49.9 44.2 1.4 0.43 <0.01 0.42
 CIE a* 15.26 13.38 14.67 12.32 0.69 0.25 <0.01 0.74
 CIE L* (fat) 49.9 46.5 49.9 44.2 1.4 0.43 <0.01 0.42
 CIE b (fat) 4.95 4.49 5.03 3.33 0.39 0.18 0.01 0.13
 CIE W* (fat) 24.6 33.0 22.9 34.2 1.4 0.84 <0.01 0.31
 pHu 6.25 6.44 6.23 6.56 0.06 0.38 <0.01 0.24
 Drip loss, % 0.34 0.37 0.52 0.32 0.05 0.20 0.13 0.03
 WHC 58.3 62.8 57.1 60.0 2.8 0.48 0.20 0.79
 W-B SF, kg/cm2 3.48 2.86 3.50 2.37 0.28 0.41 <0.01 0.37
 W-B SF (fat), kg/cm2 4.47 6.64 4.78 4.46 0.63 0.15 0.16 0.06
 Cooking loss (cooked), % 35.9 35.5 37.1 33.5 0.7 0.58 <0.01 0.03
 W-B SF (cooked), kg/cm2 5.92 4.83 5.78 5.14 0.45 0.86 0.07 0.61
 Firmness (cooked), kg/cm2 1.26 1.24 1.17 12.17 0.11 0.45 0.90 0.95
 Chewiness (cooked), kg 0.57 0.58 0.58 0.56 0.06 0.95 0.90 0.78
  1. aFed the medium-plane phase 1 (P1) and phase 2 (P2) finisher diets (Table 1) during P1 and P2, respectively
  2. bFed the low-plane P2 finisher diet (Table 1) during both P1 and P2
  3. a,bData are means of 6 animals
  4. c,eLongissimus muscle and semimembranosus muscle, respectively, were used for the measurement of all variables except for those with an indication “fat” in parenthesis in which subcutaneous fat was used
  5. dBFT, average of backfat thickness measurements between the 11th and 12th ribs and at the last rib adjusted for a 115-kg live weight; WHC, water holding capacity; W-B SF, Warner-Bratzler shear force