# Influence of Sugar Beet Pulp Supplementation on Pigs' Health and Production Quality
## 3 Results and Discussion
### Meat Quality Parameters  
#### 3.5.1 The Main Meat Quality Parameters  
Table 5 shows the values of the main meat quality parameters of pigs fed with SBP (TG-I) and those without (CG). No significant differences in pH, dry matter, WHC, and ash content were found between TG-I and CG meat. The SBP incorporation into the pigs' diet resulted in a higher DL and protein content but a lower CL and intramuscular fat content of the meat, compared to CG meat (\(p\leq 0.05\)). Inclusion of SBP in pigs' diet significantly affected values of lightness (L'), redness (a*), and yellowness (b*) coordinates of the tested meat. The meat of TG-I had a lower L* value and higher values of a* and b*, compared to the meat of CG. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Carcass Parameters** & **Classes** & **CG** & **TG-I** \\ \hline \multirow{4}{*}{Classes, \%} & S & 59.40 \(\pm\) 1.26 \({}^{\text{a}}\) & 84.00 \(\pm\) 1.31 \({}^{\text{b}}\) \\  & E & 37.20 \(\pm\) 2.26 \({}^{\text{b}}\) & 12.80 \(\pm\) 0.24 \({}^{\text{a}}\) \\  & U & 2.80 \(\pm\) 0.21 \({}^{\text{b}}\) & 1.10 \(\pm\) 0.08 \({}^{\text{a}}\) \\  & KN & 0.60 \(\pm\) 0.05 \({}^{\text{a}}\) & 1.70 \(\pm\) 0.14 \({}^{\text{b}}\) \\ \hline \multirow{4}{*}{Muscularity, average, \%} & S & 62.03 \(\pm\) 1.38 \({}^{\text{a}}\) & 63.24 \(\pm\) 2.07 \({}^{\text{a}}\) \\  & E & 58.45 \(\pm\) 1.14 \({}^{\text{a}}\) & 58.32 \(\pm\) 1.95 \({}^{\text{a}}\) \\  & U & 53.82 \(\pm\) 1.96 \({}^{\text{a}}\) & 53.60 \(\pm\) 1.21 \({}^{\text{a}}\) \\  & KN & 77.10 \(\pm\) 1.72 \({}^{\text{a}}\) & 77.03 \(\pm\) 1.58 \({}^{\text{a}}\) \\ \hline \multirow{4}{*}{Carcass weight average, kg} & S & 84.07 \(\pm\) 0.65 \({}^{\text{a}}\) & 85.62 \(\pm\) 0.72 \({}^{\text{b}}\) \\  & E & 86.97 \(\pm\) 1.26 \({}^{\text{a}}\) & 90.93 \(\pm\) 0.89 \({}^{\text{b}}\) \\  & U & 91.06 \(\pm\) 0.63 \({}^{\text{b}}\) & 90.01 \(\pm\) 0.57 \({}^{\text{a}}\) \\  & KN & 104.00 \(\pm\) 2.26 \({}^{\text{a}}\) & 109.17 \(\pm\) 1.34 \({}^{\text{b}}\) \\ \hline \multirow{4}{*}{Live weight average, kg} & S & 113.45 \(\pm\) 2.26 \({}^{\text{a}}\) & 113.53 \(\pm\) 1.84 \({}^{\text{a}}\) \\  & E & 117.36 \(\pm\) 1.03 \({}^{\text{a}}\) & 120.00 \(\pm\) 1.12 \({}^{\text{b}}\) \\ \cline{1-1}  & U & 122.80 \(\pm\) 1.14 \({}^{\text{b}}\) & 119.00 \(\pm\) 1.05 \({}^{\text{a}}\) \\ \cline{1-1}  & KN & 107.12 \(\pm\) 2.51 \({}^{\text{a}}\) & 144.47 \(\pm\) 1.38 \({}^{\text{b}}\) \\ \hline \hline \end{tabular} Basal diet (CG), basal diet with dried sugar beet pulp (TG-I); KN—non-evaluated carcass. Data are presented as mean \(\pm\) standard error (\(n=150/\text{group}\)). \({}^{\text{a}}\)b Different letters indicate significant differences between treatments (\(p\leq 0.05\)).  
\end{table} 
Table 4: Carcass parameters of piglets in control (CG) and treated (TG-I) groups. The inclusion of fibre-rich ingredients in pigs' diet can affect meat quality, although the observed findings are not consistent [25]. Studies on the influence of fibre-rich feed on meat quality are still scarce, and the mode of action is not clear. It was reported that the protein content of meat of the group fed with 75% SBP was significantly higher than that of the CG [72]. Additionally, the SBP diet decreased the CL (\(p\leq 0.01\)) compared to the meat in the CG [73]. [PERSON] et al. [74] and [PERSON] et al. [75] revealed that the inclusion of fibre-rich ingredients in the diet decreased backfat thickness in gilts and finishing pigs. However, it was reported that 50% of SBP inclusion significantly increased the fat content in meat [72,76]. Moreover, [PERSON] et al. [61] found that the moisture of lamb meat was not affected by SBP supplementation. The values of the colour coordinates observed during this study were similar to those reported by other authors [72,77,78]. The colour of pork meat is determined by the distribution and amounts of deoxymyoglobin, oxymyoglobin, and metmyoglobin, as well as the structure and physical state of muscle proteins and the proportion of intramuscular fat [79].