Table 1. Proximate composition and meat quality characteristics of porcine M. subscapularis muscle from LYD, Berkshire, and Ibérico pigs

Items	LYD	Berkshire sow	Berkshire barrow	Ibérico	SEM¹⁾
Moisture (%)	71.33^b	74.16^a	73.62^a	62.11^c	0.44
Crude protein (%)	19.38^b	20.84^ab	20.17^ab	22.33^a	0.87
Fat (%)	5.98^b	4.91^b	5.62^b	13.72^a	0.34
Crude ash (%)	1.06	1.08	1.06	1.04	0.03
CIE L*	43.25	45.83	47.03	51.42	2.41
CIE a*	16.98	18.62	17.41	20.52	1.12
CIE b*	7.48^b	9.59^b	8.70^b	13.48^a	0.98
pH	5.98	6.02	6.17	6.31	0.11
Cooking loss (%)	10.10^b	11.96^b	15.10^b	27.00^a	2.63
Shear force (kg.f)	4.82^a	4.17^a	3.12^b	1.78^c	0.37

Values with different superscripts letters within the same row differ significantly (p<0.05).
n=12.
LYD, Landrace×Yorkshire×Duroc.