Table 8.
The effects of different types and levels of dietary DDGS on cooked muscle texturea.
| Items | Diet treatments | ||||||
|---|---|---|---|---|---|---|---|
| DDGS20 (native) | DDGS30 (native) | DDGS20 (imported) | DDGS30 (imported) | Inclusion level | DDGS types | Interaction | |
| Cooking loss (%) | 20.10 ± 0.10 | 20.75 ± 0.85 | 20.07 ± 0.31 | 20.03 ± 0.45 | ns | ns | ns |
| Hardness (g) | 2009.72 ± 79.04c | 1949.08 ± 8.76c | 1270.60 ± 18.84b | 1076.13 ± 15.34a | * | * | * |
| Gumminess | 877.15 ± 9.83c | 877.51 ± 7.90c | 442.31 ± 3.41b | 365.39 ± 2.68a | * | * | * |
| Chewiness (g) | 409.56 ± 7.59c | 422.47 ± 10.44c | 206.64 ± 5.66b | 184.59 ± 4.54a | * | * | * |
| Springiness | 0.45 ± 0.01c | 0.41 ± 0.00b | 0.38 ± 0.01a | 0.40 ± 0.00b | ns | * | * |
| Cohesiveness | 0.40 ± 0.00b | 0.39 ± 0.01b | 0.35 ± 0.01a | 0.36 ± 0.00a | ns | * | ns |
| Resilience (g/s) | 0.10 ± 0.00c | 0.09 ± 0.00b | 0.07 ± 0.00a | 0.07 ± 0.00a | ns | * | ns |
a
Values are means ± SD. Mean values with different letters are significantly different at (p < 0.05). An asterisk (*) denotes a statistically significant difference.