Table 3 Parameters used for evaluation of pork quality ^#

39.06 ± 1.13^ab

41.58 ± 1.71^a

35.39 ± 0.96^b

5.10 ± 0.92^a

5.95 ± 0.11^a

4.48 ± 0.70^a

1.88 ± 0.29^a

2.42 ± 0.30^a

1.57 ± 0.41^a

55.72 ± 1.04^ab

52.47 ± 2.51^a

59.97 ± 0.93^b

49.60 ± 5.03^a

45.82 ± 3.39^ab

39.08 ± 0.40^b

10.93 ± 0.92^a

11.16 ± 0.85^a

9.11 ± 0.61^a

3.73 ± 0.99^a

3.18 ± 0.57^a

2.07 ± 0.06^a

47.04 ± 4.64^a

50.66 ± 3.14^ab

56.86 ± 0.36^b

6.25 ± 0.01^a

6.38 ± 0.03^b

6.39 ± 0.04^b

5.82 ± 0.04^a

5.84 ± 0.02^a

5.83 ± 0.03^a

5.95 ± 0.94^a

5.70 ± 1.01^a

2.84 ±0.30^b

3.28 ± 0.42^a

2.80 ± 0.69 ^ab

1.70 ± 0.29^b

3.02 ± 0.12^a

3.25 ± 0.12^a

3.25 ± 0.12^a

209.43 ± 16.50^a

138.47 ± 6.70^b

75.03 ± 7.27^c

-4.43 ± 0.39^a

-6.88 ± 1.30^b

-2.82 ± 0.38^a

1.01 ± 0.02^a

0.96 ± 0.03^a

1.09 ± 0.08^a

152.14 ± 13.50^a

93.51 ± 8.57^b

61.35 ± 5.45^c

153.96 ± 10.27^a

97.80 ± 10.35^b

55.59 ± 7.61^c

0.73 ± 0.01^a

0.71 ± 0.02^a

0.73 ± 0.01^a

0.46 ± 0.03^a

0.35 ± 0.02^b

0.42 ± 0.02^a