Table 2.
Effect of olive leaves extract on bio-chemical parameters in mutton meatballs
| Parameters | DI | Treatments | Mean | Level of significance | |||||
|---|---|---|---|---|---|---|---|---|---|
| T0 | T1 | T2 | T3 | Treat | DI | T × DI | |||
| TBARS (mg-MA/kg) | 0 | 0.45 ± 0.02 | 0.39 ± 0.03 | 0.37 ± 0.02 | 0.36 ± 0.02 | 0.39c ± 0.03 | < 0.05 | < 0.05 | < 0.05 |
| 5 | 0.48 ± 0.05 | 0.41 ± 0.05 | 0.39 ± 0.05 | 0.38 ± 0.05 | 0.42b ± 0.03 | ||||
| 10 | 0.57 ± 0.03 | 0.48 ± 0.02 | 0.46 ± 0.01 | 0.43 ± 0.03 | 0.49a ± 0.05 | ||||
| Mean | 0.50a ± 0.06 | 0.43b ± 0.05 | 0.41c ± 0.04 | 0.39c ± 0.04 | |||||
| POV (meq/kg) | 0 | 4.02 ± 0.03 | 3.95 ± 0.01 | 3.94 ± 0.04 | 3.88 ± 0.03 | 3.95c ± 0.05 | < 0.05 | < 0.05 | < 0.05 |
| 5 | 4.33 ± 0.04 | 4.04 ± 0.01 | 3.98 ± 0.05 | 3.96 ± 0.06 | 4.08b ± 0.16 | ||||
| 10 | 4.56 ± 0.03 | 4.14 ± 0.02 | 4.08 ± 0.02 | 4.01 ± 0.03 | 4.22a ± 0.25 | ||||
| Mean | 4.30a ± 0.21 | 4.04b ± 0.04 | 4.00c ± 0.03 | 3.98d ± 0.04 | |||||
| FFA (%) | 0 | 0.37 ± 0.01 | 0.33 ± 0.01 | 0.31 ± 0.03 | 0.3 ± 0.01 | 0.33c ± 0.01 | < 0.05 | < 0.05 | < 0.05 |
| 5 | 0.40 ± 0.03 | 0.35 ± 0.02 | 0.34 ± 0.01 | 0.33 ± 0.03 | 0.36b ± 0.01 | ||||
| 10 | 0.42 ± 0.04 | 0.36 ± 0.04 | 0.36 ± 0.02 | 0.35 ± 0.05 | 0.37a ± 0.02 | ||||
| Mean | 0.40a ± 0.01 | 0.35b ± 0.01 | 0.34c ± 0.03 | 0.33c ± 0.02 | |||||
Mean in each row having different superscript varies significantly at values P < 0.05. T0 = 0% olive leaves extract, T1 = 0.1% olive leaves extract, T2 = 0.2% olive leaves extract, T3 = 0.3% olive leaves extract
DI day intervals, Treat treatment, T*DI interaction of treatment and day intervals, FFA free fatty acid, POV per oxide value, TBARS thiobarbituric acid reactive substances