Open Access
Table 4
Effect of diets on meat quality parameters.
| Palm | Rapeseed | Hemp | Rsd | Effect | |
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| pH Longissimus dorsi, 24h | 5.56 | 5.57 | 5.56 | 0.11 | NS |
| pH Semimembranosus, 24h | 5.61 | 5.49 | 5.57 | 0.15 | NS |
| Drip loss, % | 4.96 | 4.78 | 3.83 | 1.72 | NS |
| Cooking loss, % | 37.7 | 38.3 | 37.6 | 4.57 | NS |
| Color index L | 53.4 | 55.5 | 54.4 | 2.82 | NS |
| a | 7.21 | 7.47 | 7.47 | 1.13 | NS |
| b | 3.66 | 4.62 | 4.29 | 0.97 | NS |
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| Lipid content, % | |||||
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| Back fat | 63.0 | 66.5 | 65.2 | 6.1 | NS |
| Longissimus dorsi | 1.42a | 1.52a | 2.07b | 0.44 | p< 0.006 |
| Liver | 3.83 | 3.83 | 4.18 | 0.62 | NS |
N = 12/treatments. The online values assigned to the same letter are not different at the 5%.
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