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.