Table 3. Effects of lasalocid supplement on physicochemical properties of Ardhi goat meat (N = 32)

Parameters	Treatments¹⁾				SEM	p-value
Parameters	Control	LAS 10	LAS 20	LAS 30	SEM	p-value
Initial pHi (1 h PM)	6.18^a	6.10^ab	5.89^c	5.96^bc	0.04	*
Ultimate pHu (24 h PM)	5.78^b	5.79^b	5.85^b	6.09^a	0.03	*
Water-holding capacity (%)	26.0	26.39	25.15	27.85	0.46	NS
Cooking loss (%)	28.10^b	31.17^b	36.58^a	36.95^a	0.85	*
MFI	87.95^bc	86.50^c	98.54^ab	103.76^a	2.22	*
Initial color components (1 h PM)
Lightness (Li*)	37.87^b	39.58^ab	41.11^a	42.69^a	0.59	*
Redness (ai*)	11.44	12.02	12.74	12.16	0.27	NS
Yellowness (bi*)	6.51^ab	5.95^b	7.68^a	7.68^a	0.24	*
Ultimate color components (24 h PM)
Lightness (Lu*)	45.15^ab	45.15^ab	43.22^b	46.57^a	0.47	*
Redness (au*)	13.57^b	15.08^ab	15.95^a	14.61^ab	0.36	*
Yellowness (bu*)	15.74	16.0	16.73	15.73	0.27	NS
Color derivatives
Color change (ΔE)	12.25	12.36	10.30	10.07	0.45	NS
b/a Ratio	1.17	1.07	1.05	1.09	0.02	NS
Chroma (C*)	20.80	22.02	23.12	21.50	0.40	NS
Hue angle (H⁰)	49.40	46.76	46.34	47.28	0.54	NS

Control, BD + 0 ppm LAS; LAS 10, BD + 10 ppm LAS; LAS 20, BD + 20 ppm LAS; LAS 30, BD + 30 ppm LAS.
Means in the same row with different superscripts are statistically significant (*) at p ≤ 0.05.
LAS, lasalocid; NS, non-significant; MFI, myofibril fragmentation index; BD, basal diet.