Table 6.
Quality of meat from Musculus longissimus lumborum of fatteners, ( ± SD).
| Specification | Groups 1 | p-Value | ||||
|---|---|---|---|---|---|---|
| C | E1 | E2 | E3 | E4 | ||
| Chemical composition (%): | ||||||
| Water | 70.9 ± 0.7 | 71.6 ± 0.5 | 71.4 ± 0.6 | 71.1 ± 0.6 | 71.6 ± 0.7 | 0.055 |
| Protein | 22.0 abc ± 0.3 | 22.4 a ± 0.3 | 22.2 ± 0.3 | 22.4 b ± 0.4 | 22.4 c ± 0.4 | 0.044 |
| Fat | 5.2 ± 0.8 | 4.6 ± 0.8 | 5.1 ± 0.5 | 4.8 ± 0.8 | 4.3 ± 0.9 | 0.075 |
| Collagen | 1.1 ± 0.3 | 1.1 ± 0.2 | 1.1 ± 0.2 | 1.2 ± 0.2 | 1.1 ± 0.3 | 0.863 |
| Physical traits: | ||||||
| Color components in the CIE scale: | ||||||
| L* | 50.6 ± 1.8 | 51.1 ±2.9 | 50.4±2.4 | 49.5±1.0 | 50.4±1.6 | 0.552 |
| a* | 7.2 ± 0.9 | 7.5 ± 1.0 | 7.9 ± 0.9 | 7.7 ± 1.0 | 8.2 ± 1.3 | 0.281 |
| b* | 3.2 ± 0.9 | 3.8 ± 0.8 | 3.9 ± 0.9 | 3.6 ± 1.1 | 3.9 ± 1.1 | 0.530 |
| Hue | 0.5 ± 0.1 | 0.5 ± 0.1 | 0.5 ± 0.1 | 0.5 ± 0.1 | 0.5 ± 0.1 | 0.699 |
| Chromaticity | 4.6 ± 0.3 | 4.8 ± 0.3 | 4.9 ± 0.3 | 4.7 ± 0.5 | 4.9 ± 0.4 | 0.287 |
| Drip loss, % | 4.6 ± 0.6 | 4.5 ± 0.9 | 4.5 ± 0.6 | 4.4 ± 0.9 | 5.1 ± 0.8 | 0.308 |
| WHC 2, cm2/g | 17.1 ± 2.4 | 15.6 ± 1.7 | 15.2 ± 3.6 | 16.6 ± 1.5 | 16.4 ± 1.9 | 0.349 |
1 C—soybean meal GM; E1—5.0% pea seeds; E2—10.0% pea seeds; E3—15.0% pea seeds; E4—17.5% pea seeds; 2 water holding capacity. a, a—values in the rows with the same letters differ significantly at p < 0.05.