Table 3. Meat quality attributes of M. longissimus dorsi porcine muscle from Berkshire finishing pigs fed supplemented diet with black raspberry (Rubus coreanus Miquel) fruit by-product

Item	Male		Female		SEM²⁾	Effect (p<0.05)
Item	0% RCFB¹⁾	0.3% RCFB	0% RCFB	0.3% RCFB	SEM²⁾	Effect (p<0.05)
pH	5.45^c	5.50^bc	5.64^a	5.58^ab	0.03	S
WHC (%)	72.89^b	73.01^b	76.62^ab	79.16^a	1.58	S
CIE L*	46.64^a	46.99^a	44.35^b	45.12^b	0.50	S
CIE a*	15.10	15.57	15.59	17.57	1.49	NS
CIE b*	7.64^a	7.92^a	7.08^b	6.57^b	0.20	S
Cooking loss (%)	12.92^a	11.87^ab	10.42^b	10.81^b	0.46	S
Shear force (kg·f)	5.10	4.89	6.19	6.21	0.39	S

RCFB, basal diet supplemented with black raspberry (Rubus coreanus Miquel) fruit by-product.
n=15.
Mean values with different superscripts letters within the same row differ significantly (p<0.05).
Male, barrow; female, sow; S, significant influence of sex; NS, not significant.