Table-5.
Effects of feeding PSP on meat quality characteristics of Awassi lambs.
| Item | Dietsa | |||
|---|---|---|---|---|
|
| ||||
| CON (n = 12) | PSP100 (n = 12) | SE | p-value | |
| pHb | 5.73 | 5.8 | 0.01 | 0.124 |
| Cooking loss (g/100 g) | 39.3 | 39.0 | 0.37 | 0.478 |
| Water holding capacity (g/100 g) | 26.1 | 28.0 | 0.87 | 0.134 |
| Shear force (kg/cm2) | 8.2 | 9.0 | 0.39 | 0.195 |
| Color coordinates | ||||
| L* (whiteness) | 37.1 | 37.1 | 0.52 | 0.995 |
| a* (redness) | 27.68 | 26.44 | 0.204 | 0.557 |
| b* (yellowness) | 18.47 | 18.22 | 0.336 | 0.599 |
a
Diets were: the CON diet or 100 g/kg PSP100 of dietary DM,
b
pH measured after thawing. CON=Control, DM=Dry matter, PSP=Pomegranate seed pulp, SE=Standard error