Table 7.
Effects of concentrate level and Cr-Met supplementation on meat quality characteristics of Tan lambs
| Items | LC1) | HC1) | SEM | p-value2) | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
|
|
|
|
||||||||
| 0 Cr | 0.75 Cr | 1.50 Cr | 0 Cr | 0.75 Cr | 1.50 Cr | C | Cr | C×Cr | ||
| Cooking loss (%) | 49.82 | 50.56 | 50.21 | 47.36 | 47.49 | 47.72 | 0.37 | 0.01 | 0.04 | 0.43 |
| Shear force (N) | 44.57 | 46.10 | 45.87 | 32.14 | 32.63 | 37.68 | 1.59 | <0.01 | 0.57 | 0.11 |
| Drip loss (%) | 1.78 | 1.81 | 1.50 | 1.53 | 1.74 | 1.32 | 0.07 | 0.11 | 0.36 | 0.96 |
| pH24 h | 6.21 | 6.49 | 6.50 | 6.01 | 6.26 | 6.28 | 0.04 | <0.01 | <0.01 | 0.99 |
| L*24 h | 46.13 | 43.89 | 45.58 | 42.34 | 43.46 | 41.00 | 0.53 | <0.01 | 0.57 | 0.07 |
| a*24 h | 20.24 | 21.42 | 21.33 | 19.60 | 19.44 | 19.16 | 0.31 | <0.01 | 0.43 | 0.08 |
| b*24 h | 9.13 | 8.58 | 9.11 | 8.74 | 7.76 | 7.28 | 0.24 | 0.02 | 0.22 | 0.41 |
SEM, standard error of the means.
1)
LC and HC refer to diets with forage to concentrate ratios of 65:35, and 45:55, respectively.
2)
C, concentrate level; Cr, Cr-Met, supplementation level; C×Cr, interaction between the concentration level and Cr-Met supplementation level.