Table 5.

Effect of zeolite addition on meat color, drip loss and pH 24 h for female (3a) and male (3b) meat

(3a): Parameters	BD(0%Z) Mean ± DS	BD(1%Z) Mean ± DS	BD(2%Z) Mean ± DS	Pa- value	Ps-value 0%Z vs. 1%Z	Ps- value 0%Z vs. 2%Z
DRIP LOSS	18.10 ± 1.14	18.08 ± 0. 24	18.10 ± 1.04	0.999	0.978	0.997
pH 24 h	5.78 ± 0.08	5.81 ± 0.09	5.86 ± 0.12	0.476	0 .257	0 .579
L*	56.47 ± 0.97	56.16 ± 1.22	56.59 ± 1.42	0.848	0.670	0.876
a*	7.43 ± 0.53	7.94 ± 0.77	7.94 ± 1.15	0.574	0.261	0.398
b*	11.96 ± 0.91	11.78 ± 0.98	12.23 ± 0.98	0.756	0.772	0.658
(3b): Parameters	BD(0%Z) Mean ± SD	BD + 1%Z Mean ± SD	BD + 2%Z Mean ± SD	Pa- value	Ps-value 0%Z vs. 1%Z	Ps- value 0%Z vs. 2%Z
DRIP LOSS	22.77 ± 1.14	22.97 ± 0.80	22.95 ± 0.55	0.921	0.754	0.755
pH 24 h	5.80 ± 0.08	5.83 ± 0.09	5.94 ± 0.08	0.062	0.613	0.028#
L*	58.19 ± 0.62	57.62 ± 0.77	57.35 ± 0.96	0.275	0.236	0.140
a*	7.94 ± 0.48	7.98 ± 0 .73	8.10 ± 0.58	0.913	0.914	0.649
b*	11.71 ± 0.60	11.46 ± 0.74	11.75 ± 0.57	0.743	0.571	0.918

BD basal diet, Pa- value P-value ANOVA, Ps-value P-value t-test student

#: a significance difference between the mean/SD values