Table 6. Effect of dietary n-6:n-3 ratio on carcass and meat quality in finishing pigs

	Control	n-6:n-3 ratio		SEM	p-value
		4:1	2:1
Carcass characteristics
Dressing percentage	78.09	78.29	78.47	0.48	0.862
Backfat thickness (mm)	23.37	23.45	23.12	0.37	0.806
Loin eye area (cm2)	50.65	50.80	51.32	0.53	0.662
Longissimus muscle pH
pH45 min (at 45 min post-slaughter)	6.13	6.17	6.14	0.12	0.961
pH24 h (at 24 h post-slaughter)	5.55	5.42	5.37	0.28	0.892
pH48 h (at 48 h post-slaughter)	5.43	5.37	5.39	0.06	0.807
Color parameters
Lightness (L*)	51.91	49.39	49.65	0.70	0.082
Redness (a*)	7.26	7.25	7.44	0.49	0.951
Yellowness (b*)	6.06	6.98	6.34	0.31	0.137
Water holding capacity
Drip loss (%)	6.42	6.17	5.65	0.36	0.325
Cooking loss (%)	19.80a	18.19b	17.80b	0.43	0.012
Shear force (kg/cm2)	33.40	32.39	34.59	1.72	0.824

Means within a column with different letters are significantly different (p<0.05).