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

Table 8.

Effects of dietary GP levels on lamb meat TVB-N.

Items	GP Levels				p-Value
Items	0	8%	16%	24%	p-Value
TVB-N_0d	10.27 ± 0.48 ^a	6.73 ± 0.91 ^b	9.62 ± 1.06 ^ab	8.92 ± 0.88 ^ab	0.043
TVB-N_1d	11.64 ± 1.28 ^ab	8.97 ± 0.52 ^b	12.78 ± 0.91 ^a	13.41 ± 0.98 ^a	0.020
TVB-N_2d	10.53 ± 0.74	11.45 ± 0.53	11.28 ± 1.30	9.37 ± 1.45	0.635
TVB-N_3d	12.99 ± 1.17 ^a	12.16 ± 0.60 ^ab	11.49 ± 0.43 ^ab	10.29 ± 0.26 ^b	0.026
TVB-N_4d	12.37 ± 0.52 ^ab	10.68 ± 0.50 ^b	14.22 ± 0.96 ^a	14.72 ± 0.86 ^a	0.005
TVB-N_5d	12.92 ± 0.88	11.18 ± 0.95	13.42 ± 0.34	14.11 ± 1.75	0.388
TVB-N_6d	12.16 ± 1.73	11.94 ± 0.76	14.89 ± 0.10	14.02 ± 0.53	0.484
TVB-N_7d	13.16 ± 0.66	14.85 ± 0.52	14.22 ± 0.64	12.98 ± 1.45	0.402
TVB-N_8d	15.92 ± 0.73	16.18 ± 0.80	14.03 ± 1.35	14.50 ± 0.60	0.152
TVB-N_9d	19.65 ± 1.66	17.91 ± 0.72	19.27 ± 0.74	20.05 ± 0.92	0.484
TVB-N_10d	21.21 ± 1.85	21.27 ± 2.20	15.94 ± 1.49	21.65 ± 1.62	0.121

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).