Table 4. Meat quality characteristics of longissimus thoracis from finishing pigs supplemented with humic acid and blueberry leaf powders

		Treatments
		CON	T1	T2	T3	T4	T5
pH	0 day	5.95±0.17^a	5.75±0.14^b	5.70±0.09^b	5.61±0.11^c	5.61±0.10^c	5.59±0.12^c
	7 day	5.77±0.19^a	5.63±0.13^b	5.58±0.06^bcd	5.56±0.04^cd	5.61±0.05^bc	5.52±0.11^d
	14 day	5.92±0.20^a	5.78±0.05^b	5.65±0.01^c	5.55±0.06^cd	5.60±0.02^c	5.43±0.08^d
Hunter color	L	61.01±3.95^a	61.54±4.22^a	60.08±4.44^ab	61.42±3.52^a	61.85±4.61^a	58.94±3.99^b
	a	5.89±1.83^a	5.23±1.86^a	5.16±1.48^a	5.16±1.30^a	5.27±1.57^a	4.11±1.39^b
	b	9.86±1.12^a	9.60±1.16^a	9.41±1.04^a	8.92±0.96^bc	8.51±0.86^cd	8.30±0.94^d
Water holding capacity (%)		63.92±9.07	65.99±6.35	65.57±4.07	62.67±9.31	65.29±10.24	65.94±3.96
Drip loss (%)		2.19±0.65	2.26±0.92	2.61±0.84	2.98±0.77	2.43±0.7	3.52±1.36
Cooking loss (%)		22.53±2.51^ab	21.44±3.33^ab	20.36±7.51^b	23.58±2.57^a	23.01±3.16^ab	22.22±2.65^ab

Means in the same row with different letters are significantly different (p<0.05).
CON, no addition; T1, blueberry leaf powder 0.1%; T2, blueberry leaf powder 0.2%; T3, humic acid 2%; T4, humic acid 2%+blueberry leaf powder 0.1%; T5, humic acid 2%+blueberry leaf powder 0.2%.