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Table 10 Effects of dietary Flammulina velutipes stem waste inclusion on carcass characteristics and meat quality of finishing pigs (Exp. 3)

From: Determination of the available energy values and amino acid digestibility of Flammulina velutipes stem waste and its effects on carcass trait and meat quality fed to growing-finishing pigs

Item

Control

2.5% FVS

5% FVS

SEM

P-value

Carcass traits

 Hot carcass weight, kg

95.38

92.45

89.43

1.55

0.081

 Dressing percentage, %

73.02

71.60

71.86

0.38

0.060

 Carcass straight length, cm

105.00

102.50

103.88

0.91

0.205

 Carcass oblique length, cm

92.88

90.38

90.63

1.04

0.229

 Backfat thickness, mm

15.75a

16.50ab

12.75b

0.86

0.030

 Loin-eye area, cm2

35.18

36.97

35.77

3.67

0.946

Meat quality

 L* (lightness)

55.86

55.02

56.88

1.16

0.550

 a* (redness)

19.58

18.75

18.42

0.52

0.318

 b* (yellowness)

7.10

7.12

7.46

0.44

0.814

 pH45min

6.12

6.22

6.28

0.04

0.126

 pH24h

5.74

5.81

5.67

0.05

0.237

 Shear force, kg

32.25

23.55

27.42

2.53

0.143

 Drip loss, %

3.81

3.19

5.36

0.88

0.252

 Cooking loss, %

25.43

24.27

24.67

0.99

0.714

 Marbing score (1–10 scale)

1.75

1.50

1.25

0.24

0.367

 Intramuscular fat, %

2.92

2.81

2.40

0.41

0.656

  1. a-bLeast squares means within a row with different superscripts differ (P<0.05)
  2. Values are means with pooled SEM, n = 4. FVS Flammulina velutipes stem waste, pH45min pH at 45 min after postmortem, pH24h pH at 24 h after postmortem, SEM Standard error of the mean