Skip to main content

Table 3 Effects of different dietary starch sources on the meat quality of finishing pigs

From: Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs

Items Treatment P-valuec
TS CS PS ANOVA Linear Quadratic
pH45 min 6.13 ± 0.07b 6.28 ± 0.04ab 6.31 ± 0.03a 0.042 0.019 0.042
pH24 h 5.50 ± 0.03 5.53 ± 0.02 5.54 ± 0.04 0.967 0.794 0.967
L* 45 min 43.35 ± 0.71 44.97 ± 0.54 44.00 ± 0.51 0.181 0.474 0.181
a* 45 min 16.68 ± 0.72 17.09 ± 0.52 18.28 ± 0.48 0.206 0.096 0.206
b* 45 min 2.21 ± 0.34 2.47 ± 0.32 2.11 ± 0.28 0.698 0.814 0.698
L* 24 h 55.36 ± 0.60 56.25 ± 0.79 55.55 ± 0.76 0.657 0.854 0.657
a* 24 h 16.46 ± 0.19 16.04 ± 0.32 16.57 ± 0.29 0.361 0.764 0.361
b* 24 h 2.66 ± 0.24 2.72 ± 0.29 3.01 ± 0.29 0.529 0.289 0.529
Marbling scores 2.44 ± 0.13b 2.70 ± 0.16ab 3.04 ± 0.15a 0.028 0.007 0.028
Drip loss, % 3.22 ± 0.16a 2.84 ± 0.13ab 2.73 ± 0.11b 0.043 0.016 0.043
Shear force, N 38.39 ± 1.96a 34.63 ± 2.71ab 31.09 ± 1.02b 0.049 0.016 0.050
  1. Values are mean ± SEM, n = 8
  2. a,bMeans in the same row with different superscripts differ (P < 0.05)
  3. Abbreviations: TS, tapioca starch; CS, corn starch; PS, pea starch; L*, lightness; a*, redness; b*, yellowness
  4. cThe P values indicate the effects of different dietary starch sources with different amylose/amylopectin ratios by one-way ANOVA and polynomial contrasts- linear and quadratic analyses, respectively