View Full Table | Close Full ViewTable 1.

Carcass characteristics and early postmortem meat quality traits of barrows and gilts collected on the ventral side of the longissimus muscle

 
Sex
Item Barrows Gilts SEM P-value
Pigs, n 133 195
    Carcass characteristics
    Ending live wt, kg 133.54 131.42 1.55 0.01
    Hot carcass wt, kg 101.88 100.58 1.03 0.06
    Carcass yield, % 76.22 76.53 1.06 0.30
    Chilled carcass wt, kg 100.25 99.00 1.07 0.07
    Cooler shrink1, % 1.48 1.52 0.15 0.84
    Last rib midline fat thickness, cm 2.88 2.59 0.16 < 0.0001
    Canadian back loin (NAMP #414) wt, kg 3.62 3.85 0.07 < 0.0001
        % chilled carcass wt 7.23 7.79 0.08 < 0.0001
Early postmortem ventral quality traits
    Instrumental color2
        Lightness, L* 46.91 46.09 0.94 0.09
        Redness, a* 8.88 8.90 0.78 0.92
        Yellowness, b* 0.41 0.09 0.70 0.06
    Subjective evaluations
        Color score 3.61 3.67 0.34 0.15
        Marbling score 2.46 2.32 0.17 0.06
        Firmness score 3.40 3.19 0.20 < 0.001
    Loin pH3 5.62 5.59 0.02 0.06
1Cooler shrink = [(HCW – chilled carcass wt, kg) / HCW] × 100.
2L* measures darkness to lightness (greater L* indicates a lighter color), a* measures redness (greater a* indicates a redder color), b* measures yellowness (greater b* indicates a more yellow color).
3Loin pH was measured on the ventral surface of the boneless loins at the area of the 10th rib.



View Full Table | Close Full ViewTable 2.

Aged postmortem (14 d) meat quality traits of barrows and gilts collected on the ventral side or chop face of the longissimus muscle

 
Sex
Item Barrows Gilts SEM P-value
Pigs, n 133 195
Ventral
    Instrumental color1
        Lightness, L* 50.29 50.01 0.26 0.41
        Redness, a* 8.48 8.59 0.16 0.41
        Yellowness, b* 3.25 3.18 0.21 0.64
    Subjective evaluations
        Color score 3.39 3.38 0.19 0.80
        Marbling score 2.57 2.40 0.22 0.02
        Firmness score 3.24 3.29 0.17 0.35
    Ultimate pH 5.72 5.70 0.03 0.04
    Purge loss2, % 4.11 3.35 0.62 < 0.01
Chop
    Instrumental color1
        Lightness, L* 51.28 51.02 0.37 0.32
        Redness, a* 8.86 8.89 0.22 0.74
        Yellowness, b* 4.10 3.98 0.15 0.26
    Subjective evaluations
        Color score 3.53 3.45 0.24 0.04
        Marbling score 2.55 2.16 0.26 < 0.0001
    Moisture, % 73.91 74.17 0.31 0.04
    Extractable lipid, % 2.71 2.31 0.20 < 0.01
    Warner-Bratzler shear force, kg 2.27 2.29 0.05 0.49
    Cook loss, % 19.31 19.20 0.83 0.66
1L* measures darkness to lightness (greater L* indicates a lighter color), a* measures redness (greater a* indicates a redder color), b* measures yellowness (greater b* indicates a more yellow color).
2Purge loss = [(1 d weight, kg – 14 d weight, kg) / 1 d weight, kg] ×100.



View Full Table | Close Full ViewTable 3.

Comparison of Fisher’s r to z transformed correlation coefficients comparisons (rho) of early postmortem loin pH values with aged loin quality and chop quality of barrows and gilts1,2

 
Barrow pH
Gilt pH
95% Confidence limit
95% Confidence limit
Aged postmortem variable Rho Lower Upper Rho Lower Upper P-value3
Loin
    Loin pH 0.80 0.72 0.85 0.75 0.69 0.81 0.38
    Ventral lightness, L* –0.57 –0.68 –0.44 –0.54 –0.63 –0.43 0.67
    Ventral redness, a* –0.23 –0.39 –0.06 –0.28 –0.41 –0.14 0.65
    Ventral yellowness, b* –0.55 –0.66 –0.41 –0.55 –0.64 –0.44 0.96
    Ventral color 0.55 0.41 0.66 0.41 0.28 0.52 0.11
    Ventral marbling 0.29 0.12 0.45 0.30 0.16 0.42 0.99
    Ventral firmness 0.11 –0.06 0.28 0.06 –0.09 0.20 0.62
Chop
    Lightness, L* 0.10 –0.09 0.27 0.08 –0.07 0.22 0.88
    Redness, a* 0.16 –0.02 0.33 0.09 –0.06 0.23 0.53
    Yellowness, b* 0.12 –0.06 0.30 0.12 –0.03 0.26 0.97
    Color 0.42 0.26 0.56 0.44 0.31 0.55 0.88
    Marbling 0.17 –0.01 0.34 0.31 0.17 0.44 0.19
1Early postmortem traits were evaluated 1 d postmortem.
2Aged postmortem traits were evaluated 14 d postmortem.
3Probablity value comparing correlation coefficients of meat quality traits between barrows and gilts.



View Full Table | Close Full ViewTable 4.

Comparison of Fisher’s r to z transformed correlation coefficients (rho) of early postmortem instrumental lightness (L*) values with aged loin quality and chop quality of barrows and gilts1,2

 
Barrow L*
Gilt L*
95% Confidence limit
95% Confidence limit
Aged postmortem variable Rho Lower Upper Rho Lower Upper P-value3
Loin
    Loin pH –0.56 –0.70 –0.37 –0.25 –0.44 –0.05 0.02
    Ventral lightness, L* 0.60 0.42 0.73 0.51 0.33 0.65 0.43
    Ventral redness, a* –0.25 –0.46 –0.02 –0.01 –0.22 0.20 0.13
    Ventral yellowness, b* 0.49 0.29 0.65 0.55 0.39 0.68 0.59
    Ventral color –0.39 –0.57 –0.17 –0.08 –0.28 0.13 0.04
    Ventral marbling –0.06 –0.29 0.18 0.14 –0.08 0.34 0.22
    Ventral firmness –0.02 –0.25 0.21 0.24 0.03 0.43 0.10
Chop
    Lightness, L* 0.03 –0.21 0.26 0.06 –0.15 0.27 0.84
    Redness, a* 0.04 –0.20 0.27 –0.03 –0.24 0.18 0.66
    Yellowness, b* 0.07 –0.17 0.30 –0.04 –0.25 0.17 0.49
    Color –0.24 –0.45 –0.01 0.05 –0.16 0.26 0.07
    Marbling 0.24 0.00 0.45 0.13 –0.08 0.33 0.49
1Early postmortem traits were evaluated 1 d postmortem.
2Aged postmortem traits were evaluated 14 d postmortem.
3Probablity value comparing correlation coefficients of meat quality traits between barrows and gilts.



View Full Table | Close Full ViewTable 5.

Comparison of Fisher’s r to z transformed correlation coefficients (rho) of early postmortem instrumental redness (a*) values with aged loin quality and chop quality of barrows and gilts1,2

 
Barrow a*
Gilt a*
95% Confidence limit
95% Confidence limit
Aged postmortem variable Rho Lower Upper Rho Lower Upper P-value3
Loin
    Loin pH 0.03 –0.21 0.26 0.19 –0.02 0.39 0.31
    Ventral lightness, L* –0.14 –0.36 0.10 –0.06 –0.27 0.15 0.64
    Ventral redness, a* 0.17 –0.07 0.39 0.18 –0.03 0.38 0.92
    Ventral yellowness, b* 0.18 –0.06 0.40 0.26 0.05 0.45 0.61
    Ventral color 0.44 0.22 0.61 0.51 0.34 0.65 0.56
    Ventral marbling 0.22 –0.01 0.44 0.34 0.15 0.52 0.42
    Ventral firmness 0.39 0.17 0.57 0.29 0.08 0.47 0.50
Chop
    Lightness, L* 0.03 –0.20 0.27 –0.15 –0.35 0.06 0.25
    Redness, a* 0.12 –0.11 0.35 0.38 0.19 0.55 0.09
    Yellowness, b* 0.09 –0.14 0.32 0.08 –0.13 0.28 0.92
    Color 0.62 0.44 0.74 0.49 0.31 0.64 0.27
    Marbling 0.33 0.11 0.53 0.40 0.21 0.56 0.65
1Early postmortem traits were evaluated 1 d postmortem.
2Aged postmortem traits were evaluated 14 d postmortem.
3Probablity value comparing correlation coefficients of meat quality traits between barrows and gilts.



View Full Table | Close Full ViewTable 6.

Comparison of Fisher’s r to z transformed correlation coefficients (rho) of early postmortem instrumental yellowness (b*) values with aged loin quality and chop quality of barrows and gilts1,2

 
Barrow b*
Gilt b*
95% Confidence limit
95% Confidence limit
Aged postmortem variable Rho Lower Upper Rho Lower Upper P-value3
Loin
    Loin pH –0.47 –0.64 –0.27 –0.60 –0.72 –0.44 0.29
    Ventral lightness, L* 0.36 0.14 0.55 0.42 0.23 0.58 0.68
    Ventral redness, a* 0.05 –0.19 0.28 0.31 0.11 0.49 0.09
    Ventral yellowness, b* 0.10 –0.14 0.33 0.36 0.17 0.53 0.09
    Ventral color –0.61 –0.74 –0.43 –0.45 –0.60 –0.27 0.19
    Ventral marbling –0.23 –0.44 0.01 –0.31 –0.49 –0.11 0.58
    Ventral firmness –0.24 –0.45 –0.01 –0.22 –0.41 –0.01 0.90
Chop
    Lightness, L* –0.08 –0.31 0.16 –0.11 –0.31 0.10 0.87
    Redness, a* –0.13 –0.35 0.11 –0.22 –0.41 –0.01 0.56
    Yellowness, b* –0.09 –0.32 0.15 –0.23 –0.42 –0.03 0.35
    Color –0.51 –0.67 –0.32 –0.53 –0.67 –0.36 0.87
    Marbling –0.17 –0.39 0.07 –0.31 –0.49 –0.10 0.37
1Early postmortem traits were evaluated 1 d postmortem.
2Aged postmortem traits were evaluated 14 d postmortem.
3Probablity value comparing correlation coefficients of meat quality traits between barrows and gilts.



View Full Table | Close Full ViewTable 7.

Comparison of Fisher’s r to z transformed correlation coefficients (rho) of early postmortem subjective color values with aged loin quality and chop quality of barrows and gilts1,2

 
Barrow color
Gilt color
95% Confidence limit
95% Confidence limit
Aged postmortem variable Rho Lower Upper Rho Lower Upper P-value3
Loin
    Loin pH –0.04 –0.21 0.14 0.06 –0.08 0.20 0.40
    Ventral lightness, L* –0.23 –0.39 –0.06 –0.28 –0.41 –0.15 0.61
    Ventral redness, a* 0.28 0.11 0.43 0.05 –0.10 0.19 0.04
    Ventral yellowness, b* –0.03 –0.21 0.15 –0.20 –0.34 –0.06 0.13
    Ventral color 0.15 –0.03 0.31 –0.02 –0.16 0.13 0.16
    Ventral marbling –0.04 –0.22 0.14 0.10 –0.04 0.24 0.22
    Ventral firmness –0.14 –0.31 0.03 0.06 –0.09 0.19 0.09
Chop
    Lightness, L* –0.04 –0.22 0.14 –0.14 –0.28 0.01 0.41
    Redness, a* –0.12 –0.30 0.06 0.02 –0.13 0.17 0.22
    Yellowness, b* –0.06 –0.23 0.13 0.02 –0.13 0.16 0.56
    Color 0.13 –0.05 0.30 0.11 –0.04 0.25 0.87
    Marbling –0.12 –0.29 0.06 –0.03 –0.18 0.12 0.46
1Early postmortem traits were evaluated 1 d postmortem.
2Aged postmortem traits were evaluated 14 d postmortem.
3Probablity value comparing correlation coefficients of meat quality traits between barrows and gilts.



View Full Table | Close Full ViewTable 8.

Comparison of Fisher’s r to z transformed correlation coefficients (rho) of early postmortem subjective marbling values with aged loin quality and chop quality of barrows and gilts1,2

 
Barrow marbling
Gilt marbling
95% Confidence limit
95% Confidence limit
Aged postmortem variable Rho Lower Upper Rho Lower Upper P-value3
Loin
    Loin pH 0.35 0.19 0.50 0.24 0.10 0.37 0.29
    Ventral lightness, L* –0.15 –0.32 0.03 –0.13 –0.26 0.02 0.85
    Ventral redness, a* 0.01 –0.17 0.18 0.02 –0.12 0.16 0.92
    Ventral yellowness, b* –0.03 –0.20 0.15 –0.06 –0.20 0.08 0.74
    Ventral color 0.42 0.27 0.56 0.30 0.16 0.42 0.21
    Ventral marbling 0.67 0.56 0.75 0.66 0.57 0.73 0.86
    Ventral firmness 0.08 –0.10 0.25 0.26 0.13 0.39 0.10
Chop
    Lightness, L* 0.16 –0.02 0.34 0.06 –0.09 0.20 0.36
    Redness, a* 0.06 –0.12 0.24 0.25 0.11 0.39 0.09
    Yellowness, b* 0.03 –0.15 0.21 0.16 0.02 0.31 0.27
    Color 0.37 0.21 0.52 0.30 0.16 0.42 0.45
    Marbling 0.57 0.43 0.68 0.59 0.48 0.67 0.83
1Early postmortem traits were evaluated 1 d postmortem.
2Aged postmortem traits were evaluated 14 d postmortem.
3Probablity value comparing correlation coefficients of meat quality traits between barrows and gilts.



View Full Table | Close Full ViewTable 9.

Comparison of Fisher’s r to z transformed correlation coefficients (rho) of early postmortem loin quality traits between barrows and gilts with Warner-Bratzler shear force (WBSF) and cook loss1,2

 
Barrow WBSF
Gilt WBSF
95% Confidence limit
95% Confidence limit
Early postmortem variable Rho Lower Upper Rho Lower Upper P-value3
WBSF
    Loin pH 0.27 0.09 0.43 0.09 –0.05 0.24 0.13
    Ventral lightness, L* –0.22 –0.43 0.02 –0.26 –0.44 –0.05 0.82
    Ventral redness, a* 0.08 –0.16 0.31 –0.17 –0.37 0.04 0.12
    Ventral yellowness, b* –0.22 –0.43 0.02 –0.05 –0.26 0.16 0.31
    Ventral color 0.00 –0.18 0.18 –0.05 –0.19 0.10 0.71
    Ventral marbling 0.13 –0.05 0.30 0.00 –0.15 0.14 0.27
    Ventral firmness 0.18 –0.01 0.35 –0.07 –0.21 0.08 0.04
Cook Loss, %
    Loin pH –0.25 –0.41 –0.08 –0.41 –0.53 –0.28 0.13
    Ventral lightness, L* 0.08 –0.16 0.31 –0.01 –0.22 0.20 0.57
    Ventral redness, a* –0.22 –0.43 0.02 –0.24 –0.43 –0.03 0.89
    Ventral yellowness, b* 0.17 –0.07 0.39 0.45 0.27 0.61 0.05
    Ventral color 0.03 –0.15 0.21 0.02 –0.13 0.16 0.89
    Ventral marbling –0.25 –0.41 –0.07 –0.21 –0.34 –0.07 0.72
    Ventral firmness –0.21 –0.37 –0.03 –0.26 –0.39 –0.12 0.64
1Early postmortem traits were evaluated 1 d postmortem.
2Chops for Warner-Bratzler shear force and cook loss were aged for 14 d postmortem prior to analyses.
3Probablity value comparing correlation coefficients of meat quality traits between barrows and gilts.