Feeding group | |||||
---|---|---|---|---|---|
C | E1 | E2 | SEM | P < | |
Visual and tactile evaluation | |||||
Visual colour intensity (1–6 scale) | 2.8 | 3.1 | 3.1 | 0.07 | 0.137 |
Marbling (1–10 scale) | 1.6 | 1.6 | 1.5 | 0.07 | 0.523 |
Firmness (1–7 scale) | 4.2 | 4.1 | 4.3 | 0.05 | 0.351 |
Instrumental evaluation | |||||
Colour measurements | |||||
L* | 56.95 | 56.07 | 56.68 | 0.32 | 0.496 |
a* | 13.90 | 14.12 | 14.10 | 0.11 | 0.684 |
b* | 4.50 | 4.41 | 4.61 | 0.13 | 0.827 |
C* | 14.66 | 14.83 | 14.87 | 0.09 | 0.613 |
ho | 18.03 | 17.39 | 18.17 | 0.58 | 0.849 |
Muscle pigments (micrograms of hematin per 1 g of meat) | 35.26 | 35.43 | 35.19 | 1.06 | 0.996 |