Table 4.
Chemical composition and texture parameters of the longissimus dorsi muscle of light lambs fed either a high-cereal concentrate (CON) or a concentrate including by-products (BYP) 1.
| Item | Concentrate | |||
|---|---|---|---|---|
| CON | BYP | SEM 2 | p = | |
| Chemical composition (%) | ||||
| Moisture | 71.7 | 72.0 | 1.72 | 0.636 |
| Protein | 22.5 | 22.6 | 1.59 | 0.837 |
| Fat | 4.42 | 4.11 | 0.228 | 0.573 |
| Ash | 1.28 | 1.29 | 0.085 | 0.813 |
| Texture parameters | ||||
| Shear firmness (newton/s cm2) | 15.4 | 17.1 | 0.83 | 0.166 |
| Shear force (newton/cm2) | 41.1 | 46.0 | 2.72 | 0.209 |
| Total area (newton s/cm2) | 184 | 197 | 10.5 | 0.301 |
1 The BYP concentrate contained 18% corn DDGS, 18% dried citrus pulp, and 8% exhausted olive cake (as-fed basis). 2 Standard error of the mean.