Table 4. Meat quality traits WHD meat by feeding diets

Cut	Cooking loss (%)		pH		Shear force (kgf)
	CD1)	ED	CD	ED	CD	ED
Loin	24.06 ± 6.33	22.18 ± 4.14	5.57 ± 0.07	5.56 ± 0.07	2.07 ± 0.13	2.14 ± 0.11
Ham	27.57 ± 3.26	27.23 ± 17.50	5.65 ± 0.09	5.68 ± 0.14	3.41 ± 0.37	3.86 ± 0.21
Belly	9.33 ± 1.86a	7.16 ± 1.93b	6.21 ± 0.14	6.20 ± 0.15	NM	NM

CD (control diet), pigs were fed a basal diet; ED (experiment diet), pigs were fed a basal diet + 4% lysine, isoleucine, methionine, threonine, valine and tryptophan during growing phase and supplemented with 0.1% chromium picolinate during finishing phase.
Means within a row with different superscripts are significantly different (p < 0.05).
WHD, Woori heukdon; NM, not measured.