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Table 2 Effects of reduced-protein, amino acid-supplemented diets on meat quality of pigs

From: Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs

Itema

NPD

MPD

LPD

SEMb

P-value

pH, 45 min

6.17

6.26

6.22

0.07

0.880

pH, 24 h

5.63

5.61

5.68

0.03

0.929

MC (45 min)

70.90

69.94

66.30

1.09

0.198

MC (24 h)

51.69

49.55

48.79

1.03

0.528

Drip loss (24 h), %

0.95

1.07

0.96

0.04

0.568

Intramuscular fat, %

2.20

2.31

2.46

0.17

0.566

  1. a MC meat color, NPD normal protein diet, MPD medium protein diet, LPD low protein diet
  2. bStandard error of mean, n = 5