Table 3. Effects of driving style and bedding on pork composition and pork quality parameters during pre-slaughter pig transport in different temperature

Temperature (T)	< 10°C				10°C to 24°C				> 24°C				SE	p- value
Bedding (B)	−		+		−		+		−		+
Driving style (D)	Nor	Agg	Nor	Agg	Nor	Agg	Nor	Agg	Nor	Agg	Nor	Agg		D	B	T	D⨯B	D⨯T	T⨯B
Pork composition (%)
Moisture	73.93	73.43	74.18	73.95	74.14	74.34	74.12	74.27	73.93	74.09	73.83	73.87	0.281	0.852	0.717	0.180	0.912	0.342	0.364
Crude protein	22.27	22.72	22.34	22.65	21.89	21.84	21.74	21.25	22.77	23.04	22.79	22.35	0.264	0.960	0.123	0.542	0.166	0.203	0.554
Crude fat	2.62	2.25	2.63	2.79	3.16	2.71	3.00	3.28	2.57	2.42	2.63	2.83	0.205	0.618	0.247	0.112	0.325	0.882	0.971
Pork quality parameters
pH	5.49	5.37	5.56	5.50	5.66	5.53	5.65	5.55	5.54	5.48	5.60	5.44	0.027	< 0.001	0.021	< 0.001	0.994	0.807	0.020
WHC (%)	68.18	61.83	71.98	70.16	61.97	59.01	61.97	59.60	68.13	66.39	74.10	67.69	1.430	< 0.001	< 0.001	0.018	< 0.001	0.723	0.928
DL (%)	4.51	4.95	3.90	4.20	4.44	5.33	4.48	5.14	3.40	4.10	3.27	3.60	0.187	< 0.001	< 0.001	0.077	0.207	0.309	0.252
CL (%)	25.08	24.29	23.26	25.72	22.08	24.57	21.91	24.60	25.70	25.94	24.44	26.02	0.815	0.091	0.546	0.894	0.245	0.231	0.092
L* value	51.26	52.75	48.67	49.50	50.17	51.32	50.26	51.10	49.30	50.18	46.53	49.70	0.798	0.003	0.001	0.143	0.316	0.620	0.633
a* value	7.12	6.73	6.91	7.34	7.19	7.03	7.18	6.93	8.38	6.80	7.60	7.86	0.438	0.078	0.710	0.914	0.266	0.535	0.093
b* value	5.27	5.56	5.25	5.45	6.39	6.49	6.32	6.66	5.22	5.03	5.19	4.97	0.305	0.102	0.907	0.958	0.603	0.500	0.920
Sensory evaluation
Sensory color1)	2.85	2.70	3.54	2.85	3.00	2.53	3.07	2.80	3.12	2.80	3.16	2.87	0.193	0.522	0.056	0.389	0.001	0.917	0.633
Marbling2)	3.43	3.17	3.12	3.18	2.73	2.60	3.13	2.73	3.42	2.82	3.16	3.08	0.219	0.018	0.745	0.398	0.064	0.729	0.440
Pork quality classes proportion (%)
PSE pork	20.0	26.7	6.7	13.3	0.0	6.7	0.0	0.0	6.7	13.3	6.7	13.3		0.215	0.321	0.027
RSE pork	6.7	6.7	6.7	10.0	0.0	3.3	0.0	0.0	20.0	26.7	16.7	16.7		0.684	0.745	0.006
RFN pork	40.0	33.3	60.0	50.0	60.0	50.0	76.7	73.3	26.7	20.0	30.0	30.0		0.573	0.198	0.012
PFN pork	33.3	33.3	26.7	26.7	40.0	40.0	23.3	26.7	46.7	40.0	46.7	40.0		0.742	0.138	0.046
DFD pork	0.0	0.0	0.0	0.0	0.0	0.0	0.0	0.0	0.0	0.0	0.0	0.0		1.000	1.000	1.000

Nor, normal (average VDV total value: 8.5); Agg, aggressive (average VDV total value: 9.5); −, without bedding; +, bedding.
Color score ranged from 1 (pale color) to 5 (dark color).
Marbling score ranged from 1 (practically devoid) to 5 (abundant).WHC, water holding capacity; DL, drip loss; CL, cooking loss; PSE, pale, soft, exudative; RSE, reddish-pink, soft, exudative; RFN, red, firm, non-exudative; PFN, pale, firm, non-exudative; DFD, dark, firm, dry.