Table 2. Phycochemical characteristics and color of dry-aged loin in pig fed control (CON) or whey powder (WP) supplemented diet from growing to fattening phase

	CON	WP	p-value
Moisture (%)	64.79±1.32	65.19±0.31	0.798
Crude fat (%)	2.53±0.02	1.43±0.21	0.034
Crude protein (%)	24.72±0.60	26.29±0.21	0.106
Ash (%)	4.53±0.13	3.36±0.06	0.005
Drip loss (%)	24.52±0.43	21.49±0.46	0.009
pH	5.89±0.01	5.93±0.02	0.060
aw	0.964±0.001	0.972±0.002	0.005
Color (inner)
Lightness (L*)	48.30±0.29	45.70±0.83	0.021
Redness (a*)	6.54±0.23	7.32±0.22	0.034
Yellowness (b*)	5.65±0.30	6.01±0.30	0.404
Color (outer)
Lightness (L*)	40.25±0.38	42.13±0.77	0.054
Redness (a*)	6.08±0.79	3.77±0.23	0.026
Yellowness (b*)	4.32±0.46	6.19±0.38	0.007