Table 2.

Effect of three experimental diets on meat quality chemical composition at time point 0.

	Diet
	C	L	LE	p-Value	SEM
Moisture (%)	74.79	75.43	75.45	0.72	9.33
Protein (%)	21.70	21.05	21.02	0.66	3.32
Fat (%)	2.29	2.36	2.35	0.98	0.24
Ash (%)	1.22	1.16	1.18	0.68	0.15

C = Control; L = Linseed; LE = Linseed plus vitamin E; SEM = Standard error of the mean.