Table 6.
Dietary treatment1 |
Effect of RC2 |
Effect of FC3 |
|||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|
Item (%) | CON | RC1 | RC2 | RC4 | FC1 | FC2 | FC4 | SEM | P | L | Q | L | Q |
Breast muscle | |||||||||||||
pH | 5.81 | 6.02 | 5.99 | 5.91 | 5.89 | 5.78 | 5.88 | 0.050 | NS | NS | NS | NS | NS |
WHC | 19.90 | 20.27 | 19.78 | 20.51 | 19.17 | 17.26 | 18.68 | 0.484 | NS | NS | NS | NS | NS |
DM, % | 26.08 | 25.79 | 25.61 | 26.83 | 26.97 | 26.66 | 26.35 | 0.196 | NS | NS | NS | NS | NS |
CP, % | 23.26 | 22.79 | 22.77 | 24.21 | 23.95 | 23.57 | 23.01 | 0.213 | NS | NS | NS | NS | NS |
EE, % | 1.48 | 1.65 | 1.40 | 1.13 | 1.58 | 1.75 | 1.82 | 0.106 | NS | NS | NS | NS | NS |
Ash, % | 1.34 | 1.36 | 1.43 | 1.49 | 1.43 | 1.34 | 1.52 | 0.035 | NS | NS | NS | NS | NS |
L* | 58.69 | 58.69 | 59.97 | 59.41 | 59.05 | 59.35 | 59.45 | 0.290 | NS | NS | NS | NS | NS |
a* | 1.19 | 1.16 | 0.68 | 0.69 | 1.03 | 1.23 | 1.08 | 0.095 | NS | NS | NS | NS | NS |
b* | 5.40 | 5.55 | 5.47 | 5.30 | 5.94 | 5.52 | 5.67 | 0.131 | NS | NS | NS | NS | NS |
Tight muscle | |||||||||||||
pH | 6.28 | 6.33 | 6.47 | 6.41 | 6.33 | 6.36 | 6.25 | 0.038 | NS | NS | NS | NS | NS |
WHC | 19.29 | 19.84 | 19.35 | 18.68 | 18.26 | 18.11 | 19.47 | 0.316 | NS | NS | NS | NS | NS |
DM, % | 23.89 | 22.77 | 23.52 | 24.01 | 24.15 | 24.38 | 24.17 | 0.204 | NS | NS | NS | NS | NS |
CP, % | 19.69 | 19.02 | 19.51 | 19.96 | 20.00 | 20.24 | 19.95 | 0.178 | NS | NS | NS | NS | NS |
EE, % | 2.86 | 2.63 | 2.81 | 2.74 | 2.83 | 2.59 | 2.71 | 0.054 | NS | NS | NS | NS | NS |
Ash, % | 1.34a,b | 1.12b | 1.20b | 1.32a,b | 1.32a,b | 1.55a | 1.52a | 0.043 | * | NS | * | * | NS |
L* | 58.37 | 58.61 | 59.70 | 58.66 | 59.32 | 57.41 | 59.07 | 0.272 | NS | NS | NS | NS | NS |
a* | 3.13 | 3.29 | 3.68 | 3.54 | 3.28 | 2.98 | 3.01 | 0.093 | NS | NS | NS | NS | NS |
b* | 5.97a–c | 6.34a–c | 7.29a | 6.96a,b | 5.64b,c | 5.42c | 6.21a–c | 0.178 | * | NS | NS | NS | NS |
Means within the same row that have no common superscript are significantly different (P ≤ 0.05).
n = 3 (WHC, DM, CP, EE, ash) and 7 (pH, L*, a*, b*).
WHC = water-holding capacity, CP = crude protein, EE = ether extract, L* = Lightness, a* = redness, b* = yellowness, RC = raw sour cherry kernel, FC = fermented sour cherry kernel.
L = linear, Q = quadratic, * = P ≤ 0.05.
CON = basal diet, RC1, RC2, and RC4 = basal diet containing 1, 2, 4% raw sour cherry kernel, respectively, FC1, FC2, FC4 = basal diet containing 1, 2, 4% fermented sour cherry kernel, respectively.
Orthogonal polynomials were used to determine linear and quadratic effect of raw and fermented sour cherry kernel.