Table 5. Sensory characteristics and subjective evaluation of longissimus thoracis from finishing pigs supplemented with humic acid and blueberry leaf powders

		Treatments
		CON	T1	T2	T3	T4	T5
Sensory characteristics	Tenderness	2.50±1.04^b	3.05±0.89^a	3.06±0.68^a	3.54±0.80^a	3.20±0.83^a	3.03±0.96^a
	Juiciness	3.09±0.88^ab	2.94±1.10^b	3.18±0.81^ab	3.64±0.79^a	3.05±1.09^ab	2.80±1.13^b
	Flavor	2.26±0.75^c	2.74±1.03^bc	3.10±0.85^ab	3.42±0.93^a	3.03±0.97^ab	3.23±1.19^ab
	Total acceptability	2.88±0.97^b	3.09±0.94^ab	3.14±0.75^ab	3.57±0.85^a	3.22±0.99^ab	2.98±1.17^ab
Subjective evaluation	Mabling	2.88±0.68^a	2.11±0.89^b	1.97±0.65^b	2.16±1.01^b	2.05±0.88^b	1.80±0.66^b
	Color	3.42±0.88^a	3.00±0.87^ab	2.97±0.61^ab	2.90±0.70^b	2.88±0.59^b	2.91±0.83^b
	Texture	3.45±0.49	3.59±0.67	3.35±0.49	3.50±0.67	3.48±0.70	3.40±0.49
	Pork characteristics	3.35±0.83	3.46±0.64	3.22±0.65	3.23±0.68	3.09±0.69	3.11±0.71

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%.