Table 4. Effect of concentrate feeds on sensory attributes of lamb meat
| Parameters | Treatments (Mean ± SE) | Level of significance |
| T0 | T1 | T2 | T3 |
| Color | 3.85 ± 0.11c | 4.30 ± 0.04ab | 4.51 ± 0.06a | 4.12 ± 0.07b | < 0.0001 |
| Flavor | 4.06 ± 0.07c | 4.43 ± 0.05b | 4.45 ± 0.06a | 4.46 ± 0.05a | < 0.0001 |
| Tenderness | 4.25 ± 0.07b | 4.38 ± 0.04b | 4.63 ± 0.09a | 4.56 ± 0.05a | < 0.0001 |
| Juiciness | 4.25 ± 0.07b | 4.38 ± 0.04b | 4.63 ± 0.09a | 4.56 ± 0.05a | < 0.0248 |
| Overall acceptability | 4.17 ± 0.4b | 4.38 ± 0.04a | 4.46 ± 0.05a | 4.34 ± 0.10ab | < 0.0280 |
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.