AMB Express

Table 1 Effects of FHTR on chemical composition and characteristics of longissimus dorsi (LD) of Chuanzhong black goats

From: Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats

Items	Treatment		SEM	P-value
Items	CON	L30	SEM	P-value
DM (%)	19.17	23.30	2.16	0.003
CP (%)	81.05	84.23	1.57	0.001
EE (%)	7.82	7.65	0.18	0.549
L*	53.89	53.41	0.59	0.729
a*	15.2	17.06	0.50	0.040
b*	8.63	8.60	0.15	0.934
pH_45min	5.99	5.90	0.03	0.196
pH_24h	5.85	5.75	0.03	0.109
Shear force	47.79	47.74	1.23	0.974
Water loss rate (%)	5.61	4.93	0.01	0.019

CON 0% fermented herbal tea residue silage, L30 30% fermented herbal tea residue silage, DM dry matter, CP crude protein, EE ether extract, SEM standard error of means

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