Table 2.
Effect of the dietary treatment 1 on meat quality parameters.
| Item 2 | C | T | M | SEM 3 | Diet Effect |
|---|---|---|---|---|---|
| IMF3, g/100 g muscle | 2.19 | 1.15 | 1.87 | 0.135 | 0.136 |
| pH | 5.94 | 5.88 | 6.00 | 0.040 | 0.490 |
| α-Tocopherol, ng/g of muscle | 258 | 468 | 340 | 44.40 | 0.149 |
| γ-Tocopherol, ng/g of muscle | 1.82 b | 3.40 a | 1.83 | 0.278 | 0.013 |
| δ-Tocopherol, ng/g of muscle | 18.6 | 20.2 | 29.0 | 2.530 | 0.200 |
| Σ Tocopherols, ng/g of muscle | 278 | 492 | 371 | 46.00 | 0.167 |
| SFA, g/100g total FAME | 39.5 | 39.9 | 40.4 | 0.593 | 0.841 |
| MUFA, g/100g total FAME | 47.0 a | 41.4 b | 45.5 a | 0.840 | 0.006 |
| PUFA, g/100g total FAME | 10.3 | 15.6 | 10.9 | 1.120 | 0.093 |
1 C = concentrate-based diet; T and M mean C diet + 4% tannin extract from either Tara or Mimosa. 2 IMF = intramuscular fat; SFA = saturated fatty acids; MUFA = monounsaturated fatty acids; PUFA = polyunsaturated fatty acids; FAME = fatty acid methyl esters. 3 SEM = standard error of mean. a,b Within a row, different superscript letters indicate differences (p ≤ 0.05) between dietary treatments tested using the Tukey’s adjustment for multiple comparisons.