Table 6.
Effects of GP levels in diets on lamb meat pH.
| Items | GP Levels | p-Value | |||
|---|---|---|---|---|---|
| 0 | 8% | 16% | 24% | ||
| pH0d | 6.94 ± 0.02 | 6.75 ± 0.02 | 6.78 ± 0.02 | 6.92 ± 0.02 | 0.062 |
| pH1d | 5.52 ± 0.06 | 5.50 ± 0.03 | 5.54 ± 0.02 | 5.48 ± 0.04 | 0.710 |
| pH2d | 5.65 ± 0.64 | 5.55 ± 0.09 | 5.60 ± 0.05 | 5.51 ± 0.07 | 0.532 |
| pH3d | 5.64 ± 0.09 | 5.70 ± 0.13 | 5.66 ± 0.13 | 5.77 ± 0.06 | 0.841 |
| pH4d | 6.04 ± 0.09 | 5.96 ± 0.09 | 5.80 ± 0.08 | 6.01 ± 0.08 | 0.185 |
| pH5d | 5.82 ± 0.09 | 5.75 ± 0.07 | 5.76 ± 0.06 | 5.57 ± 0.15 | 0.350 |
| pH6d | 5.90 ± 0.18 | 5.88 ± 0.09 | 5.87 ± 0.07 | 5.86 ± 0.05 | 0.993 |
| pH7d | 5.73 ± 0.10 | 5.76 ± 0.04 | 5.70 ± 0.08 | 5.79 ± 0.08 | 0.886 |
| pH8d | 5.84 ± 0.12 | 5.76 ± 0.28 | 5.68 ± 0.13 | 5.42 ± 0.15 | 0.421 |
| pH9d | 5.57 ± 0.12 | 5.65 ± 0.16 | 5.56 ± 0.09 | 5.41 ± 0.09 | 0.530 |
| pH10d | 5.49 ± 0.15 | 5.28 ± 0.08 | 5.27 ± 0.09 | 5.42 ± 0.12 | 0.488 |