. 2020 Dec 11;10:21811. doi: 10.1038/s41598-020-76255-3

Table 2.

The muscle texture of olive flounder after a 10-week feeding trial.

	Dietary carbohydrate levels, % dry matter
	0	8	12	16	20	24
Hardness (g)	121.25 ± 1.01^c	118.39 1 ± 9.31^bc	119.51 ± 5.06^bc	90.44 ± 9.52^abc	80.74 ± 5.14^ab	78.09 ± 6.13^a
Springiness (mm)	0.78 ± 0.04^ab	0.79 ± 0.08^ab	0.92 ± 0.04^b	0.74 ± 0.06^ab	0.68 ± 0.05^a	0.69 ± 0.03^a
Chewiness (mJ)	58.44 ± 1.82^c	53.20 ± 5.28^bc	57.10 ± 1.85^bc	41.58 ± 4.52^b	25.48 ± 0.57^a	25.96 ± 3.08^a
Cohesiveness	0.41 ± 0.00	0.42 ± 0.08	0.43 ± 0.03	0.41 ± 0.07	0.41 ± 0.12	0.41 ± 0.01
Adhesiveness (g × mm)	5.80 ± 0.37^b	5.41 ± 0.36^ab	5.57 ± 0.38^ab	5.32 ± 0.55^ab	4.77 ± 0.26^ab	4.01 ± 0.16^a

All data were expressed as mean ± SE. Mean values within the same row with different superscripts are significantly different (P < 0.05; Tukey's test).