. 2022 Sep 21;11(10):1872. doi: 10.3390/antiox11101872

Table 3.

Effects of Astragalus-Glycyrrhiza polysaccharides on meat quality.

	Treatments
Items	CON	ANT	LAG	HAG	SEM	p-Value
pH_45min	6.24 ^b	6.24 ^b	6.50 ^a	6.24 ^b	0.04	0.038
pH_24h	5.75 ^b	5.82 ^ab	5.91 ^a	5.83 ^ab	0.02	0.032
L*	46.35 ^c	49.51 ^b	52.61 ^a	51.81 ^ab	0.65	<0.001
a*	6.79	6.29	6.93	5.69	0.28	0.423
b*	8.51 ^a	8.65 ^a	4.34 ^b	6.32 ^b	0.51	0.001
Shear force	27.14 ^a	26.65 ^a	24.34 ^b	26.39 ^a	0.39	0.047
Drip loss	1.62 ^a	1.08 ^b	0.96 ^b	1.39 ^ab	0.09	0.028

Note: The data were shown as means and standard error (SEM) (n = 6). The different lowercase letters in the same rows indicate significant difference (p < 0.05), while the same or without lowercase letters in the same rows indicate insignificant difference (p > 0.05). L*: brightness; a*: redness; b*: yellowness; CON: basal diet group; ANT: supplement with 500 mg/kg oxytetracycline calcium; LAG: supplement with 150 mg/kg Astragalus polysaccharides and 75 mg/kg Glycyrrhiza polysaccharides; HAG: supplement with 300 mg/kg Astragalus polysaccharides and 150 mg/kg Glycyrrhiza polysaccharides.