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

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