Table 4. Effect of dietarys on quality traits of Longissimus muscle.

Item	Dietary treatment				SEM	p-value
	LN	LC	AN	AC		Treatment	alfalfa	CSFA	alfalfa × CSFA
Shear force, kg	4.35	3.88	4.18	4.28	0.133	0.619	0.667	0.481	0.297
Cooking loss, %	33.7ab	32.5a	35.7b	31.2a	0.509	0.010	0.679	0.004	0.089
Water holding capacity, %	55.5	53.5	54.0	54.4	0.606	0.711	0.805	0.535	0.338
Drip loss, %	6.53	6.75	6.43	6.91	0.112	0.439	0.900	0.126	0.569
Dry matter, %	26.5	26.6	26.3	26.9	0.182	0.658	0.833	0.325	0.447
Crude protein, % DM	83.2	83.0	82.8	83.1	0.165	0.835	0.650	0.908	0.427
Intramuscular fat, % DM	14.6	14.9	15.0	14.8	0.171	0.858	0.683	0.920	0.447

LN = Leymus as the only roughage with No calcium salts of fatty acid, LC = Leymus as the only roughage with Calcium salts of fatty acids, AN = Alfalfa replace 50% leymus with No calcium salts of fatty acids, AC = Alfalfa replace 50% leymus with Calcium salts of fatty acids.

p-value: Treatment: P value of Duncan’s multiple comparisons between diets treatments and different lowercase letters within the same row denote significant differences between the treatments; alfalfa, CASF and alfalfa × CSFA: the factorial analysis of crude protein levels, CSFA and their interaction.