Table 3.
Physicochemical composition, and sensory attributes of the Longissimus lumborum muscle of feedlot lambs fed diets with whole corn germ (WCG).
| Item | Inclusion Level of WCG (g/kg DM) |
SEM | p-Value 1 | |||||
|---|---|---|---|---|---|---|---|---|
| 0 | 30 | 60 | 90 | 120 | L | Q | ||
| pH 0 h | 6.8 | 7.0 | 6.6 | 6.7 | 7.0 | 0.10 | 0.67 | 0.11 |
| pH 24 h | 6.4 | 6.0 | 5.8 | 6.1 | 6.0 | 0.18 | 0.27 | 0.13 |
| Color parameter | ||||||||
| Lightness (L *) | 36.5 | 38.7 | 39.9 | 39.0 | 37.1 | 1.16 | 0.69 | 0.04 |
| Redness (a *) | 19.4 | 20.6 | 20.0 | 20.5 | 20.2 | 0.38 | 0.27 | 0.19 |
| Yellowness (b *) | 5.0 | 6.3 | 7.7 | 6.8 | 6.0 | 0.45 | 0.10 | <0.01 |
| Shear force (kgf/cm2) | 2.7 | 2.8 | 3.4 | 2.9 | 2.5 | 0.26 | 0.60 | 0.04 |
| Cooking weight loss (%) | 20.8 | 18.8 | 20.0 | 17.1 | 18.8 | 2.26 | 0.42 | 0.50 |
| Chemical composition | ||||||||
| Moisture | 73.8 | 73.6 | 73.5 | 73.2 | 73.7 | 0.38 | 0.64 | 0.40 |
| Ash | 1.1 | 1.1 | 1.1 | 1.1 | 1.1 | 0.02 | 0.45 | 0.27 |
| Crude protein | 22.0 | 21.2 | 22.0 | 22.2 | 21.1 | 0.34 | 0.56 | 0.29 |
| Ether extract | 3.0 | 3.8 | 3.1 | 3.4 | 3.3 | 0.31 | 0.69 | 0.46 |
| Sensory attributes | ||||||||
| Flavor | 6.3 | 6.5 | 6.3 | 6.5 | 6.5 | 0.28 | 0.68 | 0.90 |
| Tenderness | 7.7 | 7.5 | 7.1 | 7.6 | 7.7 | 0.28 | 0.96 | 0.41 |
| Juiciness | 7.3 | 7.1 | 6.7 | 7.3 | 7.3 | 0.27 | 0.95 | 0.42 |
| Aroma | 6.6 | 6.9 | 6.7 | 7.1 | 6.7 | 0.26 | 0.62 | 0.56 |
| Overall acceptance | 6.9 | 7.0 | 6.7 | 7.0 | 7.0 | 0.27 | 0.73 | 0.72 |
1 L = linear; Q = quadratic; significant at p < 0.05.