Skip to main content

Table 5 Effects of dietary treatments on sensory parameters of pork eating quality in 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

LPD

LPOB

SEMb

P-value

Tenderness

3.83b

4.28a

3.87b

0.06

<0.01

Juiciness

4.84

4.97

4.89

0.06

0.646

Flavour

4.69

4.63

4.44

0.05

0.165

Overall acceptance

5.26

5.42

5.19

0.07

0.598

  1. Means within a row with different superscript letters are significantly different (P < 0.05)
  2. a NPD normal protein group, LPD low protein, amino acid-supplemented group, LPOB 250 mg/kg oregano essential oil and 1000 mg/kg benzoic acid group
  3. bStandard error of mean, n = 6