Table 5 The effect of graded levels of whey with addition of citric acid on intestinal and muscle PH, and femur bone analysis on fresh basis

8.15 ± 0.25^a

7.36 ± 0.13^b

7.68 ± 0.15^b

7.38 ± 0.17^b

6.66 ± 0.18^c

≤ 0.001

6.88 ± 0.12

7.13 ± 0.09

7.04 ± 0.07

7.07 ± 0.07

7.12 ± 0.11

0.357

38.08 ± 1.81

38.91 ± 2.15

39.11 ± 0.78

37.83 ± 0.93

39.37 ± 0.45

0.916

3.12 ± 0.12^c

3.25 ± 0.22^c

4.32 ± 0.08^b

4.88 ± 0.19^ab

5.05 ± 0.28^a

≤ 0.001

2.90 ± 0.16^b

3.15 ± 0.25^b

3.82 ± 0.07^a

4.03 ± 0.13^a

4.20 ± 0.17^a

≤ 0.001