. 2020 Mar 25;10(4):549. doi: 10.3390/ani10040549

Table 8.

Chemical composition of growing geese meat as affected by dietary treatments.

Traits	CP Levels % ¹			SEM ³	p-Value ⁴		M + C levels (%) ²			SEM ³	p-Value ⁴
Traits	High	Moderate	Low	SEM ³	p-Value ⁴		High	Moderate	Low	SEM ³	p-Value ⁴
pH 24	5.84	5.87	5.89	0.03	0.529		5.85	5.91	5.84	0.04	0.403
Moisture %	71.67	72.36	72.31	0.19	0.058		71.68	72.19	72.48	0.22	0.070
Protein %	20.83 ^a	20.14 ^b	19.71 ^c	0.33	<0.001		20.30	20.15	20.23	0.26	0.748
Fat %	5.62	5.61	5.75	0.13	0.719		5.33 ^c	5.57 ^b	6.09 ^a	0.19	0.002
Ash %	1.21	1.20	1.22	0.01	0.815		1.19	1.22	1.20	0.03	0.481
Parameters	High CP Level %			Moderate CP Level %			Low CP Level %			SEM	p-Value ⁴
Parameters	High-M + C	Moderate-M + C	Low-M + C	High-M + C	Moderate-M + C	Low- M + C	High-M + C	Moderate-M + C	Low-M + C	SEM	p-Value ⁴
pH 24	5.83	5.86	5.85	5.86	5.89	5.97	5.85	5.94	5.88	0.11	0.633
Moisture %	71.18	71.65	72.17	71.93	72.52	72.74	71.93	72.40	72.62	1.79	0.977
Protein %	20.85	20.78	20.84	20.40	20.05	19.99	19.67	19.63	19.87	0.61	0.741
Fat %	6.09	5.57	5.21	6.11	5.55	5.18	6.08	5.58	5.60	0.39	0.840
Ash %	1.23	1.21	1.20	1.21	1.22	1.19	1.23	1.18	1.21	0.05	0.994

Means in the same row within each classification bearing different letters are significantly (p ≤ 0.05) different. ¹ CP levels: experimental diets, high: 16%, moderate: 14.5%, low: 13%, respectively. ² M + C levels: dietary methionine and cysteine amino acids level. ³ SEM: standard error mean, ⁴ Overall treatment p-value.