Table 7. Effects of addition of linseed or linseed and marine algae to the diet on meat quality traits of Navarra breed lambs.

Item	Treatment1
	C	L	L-A	SEM	P-value
pH
Longissimus dorsi at the 6th rib	5.80	5.77	5.81	0.04	0.401
Longissimus dorsi at the 12th rib	5.85	5.85	5.92	0.03	0.818
Carcass color2
Subcutaneous adipose tissue3
L*	64.4B	66.8A	67.6A	0.5	<0.001
a*	4.14A	4.26A	2.07B	0.21	<0.001
b*	10.5b	12.1a	10.7b	0.4	0.006
Latissimus dorsi muscle
L*	52.6B	53.0B	56.9A	0.4	<0.001
a*	14.9	15.1	14.1	0.3	0.137
b*	13.1B	15.4A	16.5A	0.4	<0.001
Longissimus dorsi TBARS4	0.41b	0.53ab	0.74a	0.08	0.017

^a,bMeans with different lowercase supercripts within a row are different (P < 0.05).

^A,BMeans with different uppercase supercripts within a row are different (P < 0.01).

¹Treatments: C = control; L = 10% linseed; L-A = 5% linseed with 3.89% marine algae.

²Objective color measurements; L*, a*, and b*, represents lightness, redness, and yellowness, respectively.

³Obtained from the SC AT at the 12^th rib.

⁴TBARS = thiobarbituric acid reactive substance (mg of malonaldehyde per kg of meat).