TABLE 10.
pH values and colour of breast and thigh meats of broiler chickens
| Items | CONT | UBF | UBFPRO | UBFZYM | SEM | p‐Value |
|---|---|---|---|---|---|---|
| Breast | ||||||
| pH | 5.97 | 5.96 | 5.98 | 5.97 | 0.01 | 0.34 |
| L* | 56.9 | 57.9 | 56.2 | 58.0 | 0.54 | 0.60 |
| a* | 6.15 | 4.69 | 7.03 | 6.08 | 0.57 | 0.60 |
| b* | 13.4 | 11.7 | 11.6 | 10.5 | 0.53 | 0.30 |
| Thigh | ||||||
| pH | 6.01 | 6.01 | 6.04 | 6.01 | 0.01 | 0.36 |
| L* | 57.0 | 56.0 | 55.0 | 58.3 | 0.65 | 0.32 |
| a* | 7.27 | 6.74 | 6.04 | 5.34 | 0.53 | 0.63 |
| b* | 12.4a | 11.4ab | 8.60b | 9.59ab | 0.54 | 0.04 |
Note: a,bMeans in the same row with different superscripts differ significantly (p < 0.05). L*, lightness values; a*, redness values; b*, yellowness values.
Abbreviations: CONT, chicks receiving control feed; UBF, chicks receiving 5% unripe banana flour in feed; SEM, standard error of the means; UBFPRO, chicks receiving 5% unripe banana flour in feed plus 0.05% probiotics; UBFZYM, chicks receiving 5% unripe banana flour plus 0.05% multienzyme.