Table 3. Effect of concentrate feeds on physicochemical traits of lamb meat

Parameters	Treatments				Level of significance
	T0	T1	T2	T3
Ultimate pH	6.30 ± 0.06b	6.41 ± 0.04b	5.95 ± 0.05c	6.64 ± 0.05a	< 0.0001
Cooked pH	6.91 ± 0.08a	6.70 ± 0.06b	6.42 ± 0.04c	6.91 ± 0.05a	< 0.0001
Cooking loss (%)	30.33 ± 1.72a	29.03 ± 1.55a	24.44 ± 1.26b	31.64 ± 0.98a	< 0.0055
Drip loss (%)	2.83 ± 0.09b	2.64 ± 0.11c	2.59 ± 0.08bc	3.36 ± 0.09a	< 0.0001
WHC (%)	86.43 ± 1.72b	86.57 ± 0.88a	87.42 ± 1.35a	84.91 ± 0.87a	< 0.0001

Mean in each row having different superscripts varies significantly at values (p < 0.05).
T₀, control group; T₁, 1% concentrate feed; T₂, 1.5% concentrate feed; T₃, 2% concentrate feed.
WHC, water holding capacity.