Table 4. Physicochemical characteristics of the longissimus dorsi muscle from the pigs reared on varying planes of nutrition

Item HP1) MP2) LP3) SEM Contrast
B G B G B G LP:HP LP:MP G:B
Carcass Wt (kg) 89.2 88.8 90.2 85.4 87.4 87.4 1.3 0.22 0.76 0.11
pH 5.78 5.60 5.46 5.48 5.68 5.63 0.06 0.53 < 0.01 0.13
CIE L* 54.8 55.4 54.6 52.9 54.0 53.6 1.3 0.35 0.97 0.64
CIE a* 7.49 8.29 8.73 8.92 8.55 8.29 0.60 0.39 0.51 0.63
WHC (%) 62.9 62.9 64.0 62.6 67.4 63.8 0.7 < 0.01 < 0.01 0.01
Drip loss (%) 6.34 7.35 7.04 9.60 5.63 9.47 1.05 0.51 0.47 < 0.01
Cooking loss (%) 35.2 34.3 34.6 36.4 36.0 36.0 0.8 0.13 0.54 0.66
W-B SF (kg/cm2) 2.91 2.57 2.03 3.21 3.11 3.10 0.40 0.37 0.24 0.41
Cohesiveness (%) 0.47 0.45 0.46 0.54 0.43 0.55 0.05 0.45 0.83 0.11
Springiness (mm) 1.12 1.06 1.07 1.10 1.00 1.23 0.06 0.67 0.62 0.19
Gumminess (kg) 0.59 0.52 0.49 0.77 0.64 0.80 0.10 0.10 0.37 0.15
Moisture (%) 72.2 72.9 72.7 73.6 73.3 73.1 0.4 0.12 0.88 0.17
Fat (%) 3.57 2.72 3.50 2.32 4.28 3.02 0.54 0.37 0.18 0.02
Protein (%) 19.9 22.1 21.7 22.5 20.1 20.5 0.7 0.34 0.02 0.07
Fed the HP phases I & II grower diets and the HP finisher diet sequentially.
Fed the MP phases I & II grower diets and the MP1 finisher diet sequentialy.
Fed the LP grower phases I and II diets and the MP1 and LP finisher diets sequentially.
Data are means for five animals for both B and G.
HP, high plane; MP, medium plane; LP, low plane; B, barrow; G, gilt; SEM, standard error of mean; Wt, weight; WHC, water holding capacity; W-B SF, Warner-Bratzler shear force.