Influence of an increased content of pea and yellow lupin protein in the diet of pigs on meat quality

Table 1 Physicochemical characteristics of meat

	Feeding group
	C	E1	E2	SEM	P <
pH₄₅	6.33	6.34	6.29	0.02	0.595
pH_u	5.22	5.22	5.18	0.01	0.225
WHC (% of free water)	17.42	16.81	18.07	0.42	0.466
Thermal drip (%)	24.50	24.88	24.15	0.28	0.578
WBSF (N)	45.81	50.16	52.02	1.17	0.072
Chemical composition of meat
Water content (%)	72.42	72.45	72.18	0.09	0.461
Total protein content (%)	24.98	24.82	25.09	0.08	0.439
IMF (%)	1.43	1.21	1.39	0.10	0.625

pH₄₅ pH at 45 min post slaughter, pH_48h pH at 48 h post slaughter, WHC Water holding capacity, WBSF Warner Braztler shear force (N Newton), IMF Intramuscular fat content

ISSN: 2055-5660