Table 2.
Values of pH of longissimus dorsi and semitendinosus muscles at 0 and 24 h post-slaughter in fattening light lambs fed either a high-cereal concentrate (CON) or a concentrate including by-products (BYP) 1.
| Time | p = | ||||||
|---|---|---|---|---|---|---|---|
| Muscle | Concentrate | 0 h | 24 h | SEM 2 | Concentrate | Time | Concentrate × Time |
| Longissimus dorsi | CON | 6.67 | 5.88 | 0.010 | 0.427 | <0.001 | 0.881 |
| BYP | 6.63 | 5.81 | |||||
| Semitendinosus | CON | 6.28 | 5.89 | 0.011 | 0.183 | <0.001 | 0.597 |
| BYP | 6.18 | 5.82 | |||||
1 The BYP concentrate contained 18% corn dried distiller grains with solubles (DDGS), 18% dried citrus pulp, and 8% exhausted olive cake (as-fed basis). 2 Standard error of the mean.