Table 6. Effects of loading density on pork composition and pork quality parameters during pre-slaughter pig transport

	LD	ND	HD	SE	p-value
Pork composition (%)
Moisture	73.86	74.29	74.06	0.09	0.134
Crude protein	22.08	21.78	22.18	0.09	0.161
Crude fat	2.80	2.55	2.64	0.08	0.456
Pork quality parameters
pH	5.51^b	5.57^a	5.51^b	0.01	0.036
WHC (%)	64.46^ab	67.12^a	61.19^b	0.67	0.001
DL (%)	4.32^b	3.62^c	5.10^a	0.11	< 0.001
CL (%)	25.09^b	24.15^b	29.32^a	0.44	< 0.001
L* value	50.93^b	48.10^c	53.93^a	0.48	< 0.001
a* value	7.24^ab	7.83^a	6.53^b	0.16	0.003
b* value	5.27	5.37	5.57	0.15	0.722
Sensory color¹⁾	3.09	3.04	2.76	0.06	0.077
Marbling²⁾	3.18	3.15	2.97	0.07	0.412
Pork quality classes (%)
PSE pork	8.8	2.2	20.0	-	-
RSE pork	8.8	0.0	17.8	-	-
RFN pork	37.9	80.0	31.1	-	-
PFN pork	44.5	17.8	31.1	-	-
DFD pork	0.0	0.0	0.0	-	-

Color score ranged from 1 (pale color) to 5 (dark color).
Marbling score ranged from 1 (practically devoid) to 5 (abundant).
Means in the same row with different superscripts differ (p < 0.05).
LD, low density (lower than 0.43 m²/100 kg); ND, normal density (0.37 m²/100 kg to 0.43 m²/100 kg); HD, high density (higher than 0.37 m²/100 kg); WHC, water holding capacity; DL, drip loss; CL, cooking loss; PSE, pale, soft, exudative; RSE, red, soft, exudative; RFN, red, firm, non-exudative; PFN, pale, firm, non-exudative; DFD, dark, firm, dry.