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Table 6 Effects of high-level supplementation with daidzein on indices of meat quality in finishing pigsa

From: Dietary supplementation with a high dose of daidzein enhances the antioxidant capacity in swine muscle but experts pro-oxidant function in liver and fat tissues

Variables Control Daidzein SEM P-value
Marbling scoreb 3.25 3.54 0.21 0.36
Eye muscle areas, cm2 49.97 48.92 3.85 0.85
Intramuscular fat, % 2.23 1.94 0.36 0.57
Shear force, Newton 51.11 51.07 2.43 0.99
Drip loss, %     
 24 h 1.68 1.69 0.06 0.89
 48 h 2.47 2.35 0.11 0.47
pH     
 45 min 6.31 6.35 0.10 0.76
 24 h 5.53 5.50 0.03 0.59
 48 h 5.54 5.48 0.07 0.55
Color     
45 min     
 L*c 44.13 44.15 1.21 0.99
 a* 19.00 19.23 2.23 0.94
 b* 3.41 3.20 0.62 0.82
24 h     
 L* 53.48 54.86 1.13 0.41
 a* 17.90 15.93 1.58 0.40
 b* 3.59 3.79 0.58 0.82
48 h     
 L* 54.54 54.90 1.22 0.84
 a* 16.11 15.78 0.51 0.69
 b* 3.46 3.19 0.44 0.70
  1. aValues are means (n = 6)
  2. bMarbling scores: 1 = devoid to 10 = moderately abundant or greater
  3. cThe L* variable represents lightness, 0 for black and 100 for white; a* represents the intensity in red; and b represents the intensity in yellow