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

Table 2 Visual and tactile evaluation of meat, its colour and muscle pigments

	Feeding group
	C	E1	E2	SEM	P <
Visual and tactile evaluation
Visual colour intensity (1–6 scale)	2.8	3.1	3.1	0.07	0.137
Marbling (1–10 scale)	1.6	1.6	1.5	0.07	0.523
Firmness (1–7 scale)	4.2	4.1	4.3	0.05	0.351
Instrumental evaluation
Colour measurements
L*	56.95	56.07	56.68	0.32	0.496
a*	13.90	14.12	14.10	0.11	0.684
b*	4.50	4.41	4.61	0.13	0.827
C*	14.66	14.83	14.87	0.09	0.613
h^o	18.03	17.39	18.17	0.58	0.849
Muscle pigments (micrograms of hematin per 1 g of meat)	35.26	35.43	35.19	1.06	0.996

L*—value represents lightness, a*—participation of red, b*—participation of yellow, C*—saturation, h^o—hue angle

ISSN: 2055-5660