Table 5. The effect of synbiotic-glyconutrient supplementation on meat quality in finishing pigs

Items	CON1)	TRT1	TRT2	SEM	p-value
Water holding capacity (%)	48.40	49.67	50.94	3.54	0.881
Longissimus muscle area (mm2)	6,552.39	6,853.80	6,861.49	377.80	0.809
Meat color
L*	51.79	51.13	51.71	0.33	0.345
a*	32.97	32.81	32.68	0.25	0.720
b*	6.16	6.02	6.05	0.13	0.751
Cooking loss (%)	32.25	31.86	30.74	0.39	0.070
Drip loss (%)
d1	7.86	7.76	7.50	0.43	0.837
d3	14.04	13.89	12.82	0.50	0.233
d5	19.66	19.51	19.31	0.19	0.463
d7	24.44a	23.76ab	24.04b	0.14	0.053
Sensory evaluation
Color	3.16	3.13	3.31	0.20	0.778
Marbling	3.34	3.34	3.28	0.09	0.845
Firmness	3.31	3.28	3.25	0.10	0.901

CON, basal diet; TRT1, basal diet + SGN 0.15%; TRT2, basal diet + SGN 0.30%.
Means in the same row with different superscripts differ significantly (p < 0.05).