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. 2014 Dec 16;9(12):e115129. doi: 10.1371/journal.pone.0115129

Table 5. Treatment effects on muscle cooking loss (%), shear force (N), hydroxyproline content (µg/mg wet tissue), pH value, cathepsin activities (U/g muscle) and lactate content (mmol/g protein) in grass carp.

Dietary isoleucine levels (g/kg diet)
3.8 6.6 9.3 12.5 15.2 18.5
Cooking loss 15.09±1.22c 13.87±1.25b 12.62±0.81a 12.20±0.98a 13.20±0.30ab 15.42±0.66c
Shear force 1.855±0.119ab 1.958±0.098bc 2.232±0.156d 2.022±0.152c 1.972±0.123bc 1.723±0.118a
Hydroxyproline 0.240±0.021bc 0.247±0.022c 0.327±0.012d 0.263±0.022c 0.222±0.017ab 0.203±0.016a
pH 5.992±0.028a 6.045±0.034bc 6.080±0.029c 6.050±0.053bc 6.035±0.040abc 6.033±0.019ab
Cathepsin B 5.923±0.642b 5.445±0.479b 4.420±0.385a 4.697±0.518a 5.644±0.545b 5.838±0.502b
Cathepsin L 1.218±0.130b 1.138±0.121b 0.991±0.100a 1.000±0.091a 1.093±0.100ab 1.114±0.083b
Lactate 4.146±0.355d 3.829±0.228c 2.269±0.169a 2.476±0.216a 3.504±0.245b 3.950±0.274cd
Regression
Ycooking loss = 0.115×2−3.108x+33.402 R2 = 0.854 P = 0.056
Yshear force = −0.006×2+0.13x+1.440 R2 = 0.830 P = 0.070
YpH = −0.001×2+0.023x+5.930 R2 = 0.684 P = 0.177
Ycathepsin B = 0.023×2−0.499x+7.501 R2 = 0.738 P = 0.134
Ycathepsin L = 0.003×2−0.073x+1.456 R2 = 0.824 P = 0.074
YLactate = 0.029×2−0.66x+6.385 R2 = 0.745 P = 0.128

Values are means ± SD (n = 6), and mean values within the same row with different superscripts are significantly different (P<0.05).