Table 4.
Least square means pertaining to the effect of the selenium source during the finishing phase on the pH of the meat during 8 days of storage.
| Days of Storage | SS | SY | OH-SeMet | SEM |
|---|---|---|---|---|
| Day 1 | 5.70 a | 5.69 a | 5.70 a | 0.01 |
| Day 2 | 5.70 a | 5.71 a | 5.71 a | 0.01 |
| Day 3 | 5.71 a | 5.71 a | 5.71 a | 0.01 |
| Day 4 | 5.74 b | 5.73 b | 5.74 b | 0.01 |
| Day 5 | 5.83 c,x | 5.74 bc,y | 5.74 bc,y | 0.01 |
| Day 6 | 5.88 d,x | 5.77 c,y | 5.76 c,y | 0.01 |
| Day 7 | 5.94 e,x | 5.88 d,y | 5.87 d,y | 0.01 |
| Day 8 | 6.03 f,x | 5.92 e,y | 5.91 e,y | 0.01 |
| P(s) 1 | 0.0008 | |||
| P(d) 1 | <0.0001 | |||
| P(s*d) 1 | <0.0001 | |||
SS—sodium selenite; SY—selenium-enriched yeast; OH-SeMet—hydroxy-selenomethionine. 1 s = selenium source; d = day of storage; s*d= selenium source ∗ day of storage. Means within a row without a common superscript differ; (x, y, p < 001). Means within a column without a common superscript differ (a, b, p < 0.001).