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Table 13 The longissimus thoracis muscle quality and characteristics of lambs fed CAL (Exp. 3)

From: Dietary Coleus amboinicus Lour. decreases ruminal methanogenesis and biohydrogenation, and improves meat quality and fatty acid composition in longissimus thoracis muscle of lambs

Trait Unit Treatments SEM P-value
  CON (n = 8) CAL (n = 8)  
Muscle pH 24 h post mortem pH units 5.58 5.69 0.05 0.39
L*, lightness units 41.4 37.0 0.88 0.01
a*, redness units 12.1 13.2 0.31 0.09
b*, yellowness units 4.81 4.65 0.36 0.84
Water-holding capacity, %   38.6 29.5 1.69 < 0.01
Watercontent, % 72.9 73.3 0.24 0.40
Intramuscular fat content, % 2.58 2.36 0.07 0.13
Total protein content, % 23.3 23.0 0.25 0.58
Ash content, % 1.16 1.13 0.01 0.09
Sensory evaluations
 Aroma 1–5 4.28 4.29 0.05 0.85
 Juiciness 1–5 4.19 4.57 0.08 0.01
 Tenderness 1–5 4.15 4.36 0.07 0.13
 Flavor 1–5 4.07 4.31 0.07 0.06
Subjective visual evaluations
 Color 1–8 2.38 2.56 0.10 0.38
 Marbling 1–4 1.59 1.53 0.06 0.63
  1. CON control diet, CAL Coleus amboinicus Lour. diet, SEM standard error of means
  2. Means in the same row indicate significant differences at P < 0.05 and tended to significant at P < 0.10