Table 7.
Effects of dried leaf powder of AMR and its extracts on meat quality (n = 8).
| Item | Group |
SEM | P-value | |||
|---|---|---|---|---|---|---|
| CON1 | AMR2 | AWE3 | AFE4 | |||
| Shear force, kg | 3.72 | 3.10 | 3.09 | 3.88 | 0.151 | 0.096 |
| Drip loss, % | 7.21a | 4.17b | 4.31b | 5.05b | 0.473 | 0.011 |
| Cooking loss, % | 54.2a | 39.9b | 45.7ab | 45.0ab | 1.14 | 0.048 |
| pH 24 h | 5.49 | 5.50 | 5.45 | 5.55 | 0.022 | 0.570 |
| L∗24 h | 34.9 | 35.5 | 36.1 | 35.4 | 0.57 | 0.927 |
| a∗24 h | 28.0 | 26.9 | 26.4 | 28.5 | 0.38 | 0.189 |
| b∗24 h | 7.64 | 8.42 | 7.94 | 8.91 | 0.401 | 0.713 |
CON = control; AMR = Allium mongolicum Regel; AWE = the water-soluble extract of AMR; AFE = the fat-soluble extract of AMR; L∗ = lightness; a∗ = redness; b∗ = yellowness.
a, b Within a row, means with different superscripts differ significantly (P < 0.05) as determined by Tukey's test.
1
CON group was fed the basal diet.
2
AMR group was fed the basal diet supplemented with AMR at 10 g/d per lamb.
3
AWE group was fed the basal diet supplemented with AWE at 3.4 g/d per lamb.
4
AFE group was fed the basal diet supplemented with AFE at 2.8 g/d per lamb.