Table 5.

Color parameters (CIE L*a*b*) of meat (m. longissimus lumborum).

Item	Prebiotic Supplement (Pre)			Probiotic Supplement (Pro)		SEM	p-Value
	Control 0	Inulin 20	DJA 40	−	+		Pre	Pro	Interaction
Fresh meat:
L*—lightness	52.00	55.16	54.46	53.93	53.82	4.64	0.132	0.664	0.452
a*—redness	19.19 a	16.21 b	17.82 ab	17.82	17.66	0.86	0.044	0.457	0.109
b*—yellowness	1.47 b	2.02 a	1.89 ab	1.78	1.80	0.16	0.041	0.495	0.125
C*—chroma	19.50 a	16.85 b	19.77 a	18.71	18.70	0.92	0.038	0.826	0.105
h°—hue angle	4.35 c	5.30 a	4.75 b	4.77	4.83	0.24	0.044	0.458	0.128
Cooked meat:
L*—lightness	69.49	70.05	69.30	69.89	69.33	3.46	0.254	0.441	0.352
a*—redness	11.22	10.89	11.23	11.10	11.12	0.86	0.204	0.848	0.179
b*—yellowness	3.64	3.46	3.51	3.54	3.53	0.14	0.069	0.906	0.231
C*—chroma	11.55	11.55	11.69	11.60	11.58	0.85	0.306	0.696	0.189
h°—hue angle	17.35	16.96	17.35	17.13	17.30	1.01	0.302	0.492	0.145

^{a, b, c}—statistically significant differences at p ≤ 0.05.