Table 8 Dietary effect of Nutri Biyo^® on the meat tenderness.

Meat tenderness at the 21st day

 Shear Force (N)

27.5^a

24.8^b

22.3^c

20.6^c

0.75

0.009

 Hardness (N)

26.1^a

23.9^b

21.5^c

19.7^c

0.8

0.011

 Springiness (mm)

0.49^b

0.52^ab

0.55^a

0.56^a

0.02

0.039

 Cohesiveness

0.38

0.39

0.40

0.41

0.01

0.084

 Adhesiveness (N s)

0.21^a

0.18^b

0.15^c

0.13^c

0.01

0.015

 Chewiness (N mm)

9.6^a

8.1^b

7.0^c

6.4^c

0.35

0.012

 Compression Value (N)

29.0^a

26.5^b

24.2^c

22.0^c

0.8

0.007

Meat tenderness at the 35th day

 Shear Force (N)

25.8^a

22.9^b

20.7^c

19.1^c

0.68

0.008

 Hardness (N)

24.9^a

22.3^b

19.8^c

18.2^c

0.75

0.010

 Springiness (mm)

0.51^b

0.54^ab

0.57^a

0.58^a

0.02

0.031

 Cohesiveness

0.39

0.40

0.41

0.42

0.01

0.078

 Adhesiveness (N s)

0.20^a

0.17^b

0.14^c

0.12^c

0.01

0.012

 Chewiness (N·mm)

8.7^a

7.3^b

6.2^c

5.7^c

0.32

0.010

 Compression Value (N)

27.2^a

24.4^b

22.1^c

20.0^c

0.70

0.006