Table 3. Effects of the extra-high (XH) slaughter weight (SW) and low-lysine (Lys) diet on physicochemical characteristics of Longissimus lumborum muscle of finishing gilts¹⁾

Item	Average SW		XHSW		SEM	Contrast: p-value
	B-Med2)	G-Med	G-Med	G-Low		T 1:	T 2:	T 3:
	T1	T2	T3	T4		T 2	T 3	T 4
CIE L*	50.9	50.4	51.7	50.4	0.4	0.43	0.04	0.05
CIE a*	7.49	7.45	8.12	7.61	0.33	0.93	0.17	0.29
CIE b*	1.76	1.88	2.94	1.02	0.18	0.65	< 0.01	< 0.01
pH	5.83	5.82	5.65	5.74	0.03	0.81	< 0.01	0.09
Drip loss (%)	1.29	1.20	1.47	1.28	0.12	0.61	0.12	0.27
RW3) (%)	11.1	9.8	11.4	8.8	0.8	0.29	0.20	0.04
Cooking loss (%)	28.9	23.1	26.9	25.0	0.6	0.38	< 0.01	0.04
WBSF	2.90	2.86	3.08	3.11	0.06	0.63	< 0.01	0.78
IMF (%)	3.02	2.54	2.98	2.76	0.20	0.11	0.14	0.43

Data are means of eight animals.
Barrows fed the medium-lysine (0.80%) diet, gilts fed the medium-lysine diet, and gilts fed the low-lysine (0.60%) diet, respectively.
Percentage of water released from a muscle sample (w/w) squeezed between two thin plastic films pressed by a certain weight load as a quick assessment of the water holding capacity.
T, treatment; B-Med, barrow-medium; G-Med, gilt-medium; RW, released water; WBSF, Warner-Bratzler shear force; IMF, intramuscular fat.