Factors Affecting the Digestibility of Beef and Consequences for Designing Meat-Centric Meals

Table 1

Experiment 4: protein content and digestibility of bovine organ meat and muscle meat.

Attributes	Organ meats				Beef	SED	value
	Heart	Kidney	Spleen	Liver
Protein (%)	18.43^ab	16.47^a	17.33^a	20.27^bc	22.73^c	1.21	0.001
RD @ 5 min	54.68^a	73.90^b	45.01^a	84.06^b	56.34^a	6.11	0.001
RD @ 1 h	79.86^ab	82.53^ab	75.55^a	86.43^b	75.84^ab	5.30	0.05
RD @ 4 h	95.33^ab	91.98^a	94.50^ab	96.32^b	95.09^ab	3.10	0.006

RD = relative digestibility; SED = standard error of difference; means in the same row bearing the same superscripts are not different ().