Idriceanu, LaviniaMironeasa, SilviaLefter, Nicoleta-AureliaGheorghe, AncaIuga, MădălinaGrigore, Daniela-MihaelaHăbeanu, Mihaela2026-07-152026-07-152020https://repository.iuls.ro/handle/20.500.12811/6811The purpose of this study was to evaluate the effect of 25% millet (Panicum miliaceum) as replacement of triticale on some quality characteristics of pig meat. Forty pigs Topigs hybrid (initial body weight 13.58 ± 0.37 kg) used in the trial for 30 days were assigned into two dietary treatments: control diet (M) and experimental diet (E, with 25% millet that replaces triticale from M diet). The pigs were slaughtered (n=3/group) at 81 ± 3 days (final body weight 32 ± 4.5 kg). The samples were taken from the liver, Longissimus dorsi (LD) and Semitendinosus (ST) muscle and analyzed for: pH, colour and texture profile. The pH value of the liver and texture profile of all the tissue samples from E diet were not statistically different comparing to the M diet. Pigs fed E diet had a significantly increased value of redness a* in the liver (>17%) and in the ST (>45.5%) compared to M group. The liver yellowness b* was significantly higher (>53%) in the E group compared to the M group. For all tissue samples, the shear force was significantly affected in group E compared to the M group. In conclusion, the replacement of triticale with millet could be recommended for inclusion in pigs diets, without affecting pig meat quality.enCC BY-NC-SA 4.0https://creativecommons.org/licenses/by-nc-sa/4.0/meat qualitymilletporkArticle2821 - 6644