Table 5. Effects of the lysine concentration of the diet of finishing pigs slaughtered at high body weights on sensory quality attributes of their pork muscles

Item	Barrows		Gilts		SEM	p-value
	Med-lys	Low-lys	Med-lys	Low-lys		Sex (S)	Diet (D)	S×D
Fresh muscle1)
Longissimus lumborum muscle
Marbling	3.98	4.38	4.13	4.20	0.18	0.94	0.19	0.36
Color	3.25	3.45	3.33	3.18	0.16	0.53	0.88	0.28
Texture	3.83	4.08	3.80	3.80	0.12	0.24	0.32	0.32
Drip	4.08	3.98	3.63	3.70	0.11	< 0.01	0.91	0.45
Acceptability	3.73	3.93	3.73	3.78	0.09	0.40	0.16	0.40
Semitendinosus muscle
Marbling	3.58	4.23	3.75	3.80	0.23	0.60	0.15	0.21
Color	2.83	3.08	3.05	3.33	0.21	0.27	0.23	0.95
Texture	2.60	2.60	2.83	2.88	0.12	0.05	0.84	0.84
Drip	5.00	5.00	5.00	5.00	IE	IE	IE	IE
Acceptability	3.60	3.70	3.50	3.60	0.11	0.37	0.37	1.00
Cooked muscle2)
Longissimus lumborum muscle
Flavor	6.43	6.43	6.33	6.50	0.10	0.90	0.38	0.38
Juiciness	3.15	3.13	3.15	3.35	0.13	0.41	0.52	0.41
Tenderness	2.95	3.50	3.15	3.45	0.21	0.73	0.05	0.56
Umami	6.30	6.30	6.25	6.43	0.09	0.68	0.34	0.34
Palatability	6.23	6.28	6.03	6.33	0.15	0.61	0.24	0.40
Semitendinosus muscle
Flavor	7.18	7.28	7.40	7.35	0.13	0.25	0.85	0.56
Juiciness	5.10	5.15	5.60	5.68	0.20	0.02	0.76	0.95
Tenderness	4.95	5.05	5.20	5.00	0.28	0.72	0.86	0.59
Umami	7.08	7.30	7.18	7.20	0.14	1.00	0.39	0.49
Palatability	7.18	7.40	7.03	6.88	0.19	0.08	0.84	0.32

The sensory attribute was scored according to a 5-tier hedonic scale ranging from 1 for the ‘extremely bad’ to 5 for the ‘extremely good’.
Scored according to a 9-tier hedonic scale ranging from 1 for the ‘extremely dislike’ to 9 for the ‘extremely like’.
Data are means for eight animals.
Med, medium; lys, lysine; IE, inestimable.