Table 3. Physical properties of pork from longissimus thoracis muscle at 24 h post-mortem from different birth weight groups

Parameters	Treatment groups				p-value
	NBW-C	NBW-HF	LBW-HF	LBW-HFHD
n	5	6	8	5
CIE L*	50.17±1.27	53.41±1.20	52.12±0.79	52.83±1.27	0.1311
CIE a*	8.14±0.48	8.32±0.46	8.25±0.30	8.08±0.48	0.9649
CIE b*	0.95±0.49y	1.54±0.46xy	1.53±0.30xy	2.52±0.49x	0.0587
Chroma values	8.21±0.51	8.56±0.49	8.44±0.32	8.42±0.51	0.9331
Hue values	6.59±3.08	10.34±2.92	9.98±1.91	15.03±3.08	0.1359
Ultimate pH at 24 h postmortem	5.53±0.06	5.52±0.05	5.47±0.03	5.52±0.06	0.6784
Drip loss (%)	1.87±0.95y	4.40±0.90x	3.43±0.59xy	2.54±0.95x	0.0985
Cooking loss (%)	19.91±1.86	18.02±1.76	18.60±1.15	16.82±1.86	0.5138
Warner-Bratzler shear force (N)	31.86±3.43	25.94±3.25	30.94±2.13	26.55±3.43	0.2595

Data represents mean±SE.
Different letters indicate tendency (0.10>p>0.05) in different animal groups.
NBW, normal birth weight; C, control (chow diet); HF, high fat diet; LBW, low birth weight; HFHD, high fat dairy source.