Effects of dietary Clostridium butyricum and rumen protected fat on meat quality, oxidative stability, and chemical composition of finishing goats

Table 4 Effects of dietary Clostridium butyricum (CB) and rumen protected fat (RPF) on meat quality of goats

Item¹	CB−		CB+		SEM	P-vlaue
Item¹	RPF−	RPF+	RPF−	RPF+	SEM	CB	RPF	CB × RPF
pH_45min	6.87	6.82	6.90	7.03	0.092	0.208	0.719	0.347
pH_24h	5.53	5.59	5.62	5.64	0.025	0.009	0.158	0.411
L* (lightness)	37.7	36.6	34.2	34.6	0.651	< 0.001	0.559	0.253
a* (redness)	11.5	12.3	13.8	12.9	0.509	0.007	0.871	0.122
b* (yellowness)	5.27	5.31	4.94	5.24	0.234	0.395	0.469	0.584
Drip loss, %	4.34	3.89	2.98	3.09	0.345	0.005	0.622	0.434
Cooking loss, %	20.5	25.6	25.0	21.2	2.16	0.989	0.759	0.074
Shear force, N	68.0^a	51.7^b	57.4^b	53.0^b	2.27	0.050	< 0.001	0.015
Moisture, %	73.2	73.6	72.4	71.4	1.80	0.425	0.859	0.689
Crude protein, %	19.2	19.8	18.6	19.3	0.765	0.478	0.354	0.963
Intramuscular fat, %	4.62^c	5.51^b	4.55^c	5.97^a	0.159	0.153	< 0.001	0.049

¹LT Longissimus thoracis muscle
^a–cMeans within a row with different superscript letters are significantly different (P < 0.05)

ISSN: 2049-1891