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Table 3 Effect of dietary crude protein source and level on carcass characteristics and meat quality of finishing gilts (90–113 kg, n = 6)

From: Influences of dietary protein sources and crude protein levels on intracellular free amino acid profile in the longissimus dorsi muscle of finishing gilts

Item Protein source Protein level SEM P
Cottonseed meal Soybean meal 12 % 14 % Source Level Source × Level
Carcass traits         
 Carcass weight, kg 86.80 85.70 87.40 85.00 1.80 0.66 0.36 0.51
 Dressing percentage, % 75.65 76.60 76.74 75.50 0.63 0.30 0.19 0.22
 Backfat depth (at the 10th rib), mm 26.15 25.08 25.08 26.19 1.12 0.52 0.52 0.82
 Backfat depth (at the last rib), mm 26.16 24.50 25.56 25.10 1.88 0.39 0.81 0.23
Longissimus muscle area, cm2 50.80 51.90 50.50 52.20 1.46 0.60 0.43 0.89
Meat color         
L* (lightness) 44.03 45.92 45.15 44.80 0.79 0.10 0.76 0.62
a* (redness) 15.95 15.44 15.88 15.51 0.27 0.20 0.35 0.47
b* (yellowness) 2.98 3.20 3.09 3.09 0.29 0.60 0.98 0.68
pH         
 pH45min a 5.83 5.95 5.73 6.06 0.11 0.48 0.04 0.84
 pH24h b 5.48 5.47 5.46 5.48 0.02 0.60 0.48 0.76
Shear force, kg 1.51 1.52 1.54 1.48 0.08 0.93 0.58 0.25
Drip loss, % 2.03 2.45 2.24 2.24 0.29 0.33 0.99 0.64
Cooking loss, % 27.99 27.57 27.71 27.85 1.13 0.72 0.91 0.18
Marbling score (1–10 scale) 1.30 1.00 1.20 1.10 0.13 0.14 0.83 0.83
Intramuscular fat, % 2.84 2.62 2.37 3.09 0.46 0.65 0.14 0.71
  1. apH45min = pH 45 minutes after postmortem
  2. bpH24h = pH 24 hours after postmortem