Table 2. Marbling score, fat color, and meat color of male Bali cattle fed fermented pineapple peel.
| Variablea | Treatment | Significance | ||
|---|---|---|---|---|
| T0 (Control)b | T1 (FCY)b | T2 (FBAL)b | ||
| Marbling (%) | 2.58 ± 0.50A | 3.25 ± 0.16B | 4.00 ± 0.17B | 0.010 |
| Meat color | 2.25 ± 0.50A | 4.25 ± 0.50B | 4.00 ± 1.16B | 0.011 |
| Fat color | 6.00 ± 0.00B | 6.00 ± 0.00B | 4.75 ± 0.50B | 0.001 |
Different superscripts (A, B, C, etc.) in the same line indicate significant differences (p < 0.05).
a
The values are the mean from eight replications.
b
FCY = Fermentation by culture yeast; FBAL = Fermentation by lactic acid bacteria, T0 = control, T1 = first treatment, T2 = second treatment.