. 2023 Nov 22;12(23):4204. doi: 10.3390/foods12234204

Table 5.

Effects of GP levels in diets on lamb meat quality.

Items	GP Levels				p-Value
Items	0	8%	16%	24%	p-Value
pH_1h	6.94 ± 0.02	6.75 ± 0.02	6.78 ± 0.02	6.92 ± 0.02	0.062
pH_24h	5.73 ± 0.05	5.58 ± 0.05	5.53 ± 0.09	5.56 ± 0.08	0.153
Water loss rate	6.54 ± 0.29	6.52 ± 0.18	6.50 ± 0.32	6.72 ± 0.34	0.957
Cooked meat rate	71.70 ± 0.57	70.97 ± 0.56	72.00 ± 0.58	73.13 ± 0.72	0.104
Drip loss	2.47 ± 0.14	3.09 ± 0.18	2.70 ± 0.20	2.84 ± 0.14	0.080
Shear force	4.90 ± 0.29 ^ab	5.38 ± 0.24 ^ab	5.66 ± 0.15 ^a	4.71 ± 0.13 ^b	0.021
L*_1h	35.04 ± 0.96	34.79 ± 0.25	36.37 ± 0.33	35.16 ± 0.42	0.348
a*_1h	14.50 ± 0.49	14.05 ± 0.20	14.74 ± 0.34	13.64 ± 0.22	0.095
b*_1h	6.44 ± 0.21	7.01 ± 0.25	7.13 ± 0.20	6.81 ± 0.11	0.130
L*_24h	41.15 ± 0.63	41.91 ± 0.45	40.08 ± 0.33	39.92 ± 0.72	0.078
a*_24h	13.31 ± 0.24 ^a	11.85 ± 0.22 ^b	12.90 ± 0.25 ^ab	13.10 ± 0.33 ^a	0.013
b*_24h	11.17 ± 0.49	11.82 ± 0.15	11.55 ± 0.12	11.97 ± 0.23	0.190

Note: In the same row, different small letters indicate a significant difference (p < 0.05), and the same or no letters indicate no significant difference (p > 0.05).