Table 5. Effect of reducing SID Lys: NE ratios on meat quality in finishing pigs (phase 2)

Items CON TRT1 TRT2 SE
HCW (kg) 90.21) 90.9 91.3 0.50
pH value 5.71 5.75 5.72 0.01
Drip loss (%)
 1 day 6.74 6.62 6.70 0.54
 3 day 7.89 6.62 7.88 0.68
 5 day 10.08 9.48 10.05 0.77
WHC (%) 40.39 38.01 39.14 2.27
Minolta color
 Lightness (L*) 51.44b 54.41a 53.70ab 0.82
 Redness (a*) 18.21a 17.14b 17.18b 0.26
 Yellowness (b*) 6.79 7.86 7.36 0.33
Sensory evaluation
 Color 2.68a 2.34b 2.60a 0.08
 Marbling 1.22c 1.94b 2.20a 0.06
 Firmness 1.98b 2.40a 2.58a 0.08
TBARS (mg MA/kg)
 0 day 0.019 0.018 0.020 0.001
 5 day 0.071 0.070 0.071 0.001
 10 day 0.186 0.184 0.184 0.004
LMA (cm2) 41.64 37.36 38.74 3.28
Backfat thickness (mm) 19.6 20.3 20.6 0.31
Each mean represents 4 pens with 6 pigs each per treatment. CON (CP: 17.0%, SID Lys: 0.84%, NE: 10.38 MJ/kg, SID Lys: NE: 0.79 g/MJ); TRT1 (CP: 15.8%, SID Lys: 0.80%, NE: 10.38 MJ/kg, SID Lys: NE: 0.75 g/MJ); TRT2 (CP: 14.8%, SID Lys: 0.70%, NE: 10.38 MJ/kg, SID Lys: NE: 0.65 g/MJ).
Within a row, mean with different superscript differ (p < 0.05).
SE, standard error; HCW, hot carcass weight; WHC, water hold capacity; TBARS, thiobarbituric acid reactive substance; LMA, longissimus muscle area; CP, crude protein; SID Lys, standardized ileal digestible lysine; NE, net energy.