. 2022 Aug 10;9:915558. doi: 10.3389/fnut.2022.915558

Table 3.

Effect of different energy level diets on the edible quality and nutritional components of the longissimus lumborum of Tibetan sheep.

Items	Groups			SEM	P-value
	HS	MS	LS
The edible quality
Initial pH (0 h)	6.05^b	6.43^a	6.52^a	0.06	<0.01
Ultimate pH (24 h)	5.77	5.82	5.82	0.04	0.16
Color (45 min)
L^*	26.00	27.28	25.72	1.10	0.81
a^*	9.67	7.84	9.73	1.87	0.98
b^*	5.81	5.46	6.77	1.03	0.36
Shear force (N)	11.01	10.22	9.01	1.09	0.07
Thaw loss (%)	7.24^b	10.19^a	10.44^a	0.39	<0.01
Drip loss (%)	3.94^c	5.14^b	7.09^a	0.49	<0.01
Cooking loss (%)	17.39^b	25.99^a	24.05^a	2.55	0.02
Cooked meat percentage (%)	76.72^a	69.57^b	69.89^b	2.70	0.02
Hardness (g)	758.33^b	2120.44^a	1912.22^a	145.04	<0.01
Elasticity (mm)	1.54	1.62	1.55	0.08	0.86
Viscosity (mJ)	0.16	0.18	0.12	0.03	0.28
Adhesion (g)	263.56^b	545.33^a	596.56^a	56.83	<0.01
Cohesion	0.35	0.29	0.30	0.04	0.18
Chewiness (mJ)	5.14^b	8.52^a	7.71^a	0.86	0.01
The nutritional components (%)
Moisture	74.58	75.36	75.08	0.57	0.39
Ash	1.00	1.01	0.96	0.03	0.21
Fat	3.77^a	2.73^b	3.23^a ^b	0.26	0.10
Protein	21.22	21.30	21.04	0.52	0.74

^a,b,c

means within a row with different subscripts differ when P-value < 0.05.