Table 11. Effect of dietary energy and crude protein levels on the pH of longissimus muscles from growing-finishing pigs

Energy	ME 13.40 MJ/kg			ME 13.82 MJ/kg			SEM	p-value
CP (%)	High	Middle	Low	High	Middle	Low		ME	CP	M × C
pH
0 hours	6.05	6.05	6.11	6.14	6.07	5.84	0.040	0.21	0.45	0.16
3 hours	5.64	5.75	5.68	5.70	5.66	5.51	0.030	0.22	0.31	0.27
6 hours	5.58	5.64	5.58	5.56	5.54	5.51	0.016	0.08	0.49	0.59
12 hours	5.62	5.62	5.62	5.62	5.58	5.62	0.019	0.72	0.87	0.90
24 hours	5.60	5.64	5.60	5.63	5.59	5.66	0.016	0.74	0.93	0.42

CP, crude protein; ME, metabolizable energy; SEM, standard error of the mean.