| |
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
|
- L*—value represents lightness, a*—participation of red, b*—participation of yellow, C*—saturation, ho—hue angle
