Table 11.

Effect of supplementing exogenous protease (ProAct 360) on meat quality in broiler chickens.

Items	PC	NC	PA	SE	P value
Proximate composition, %
Moisture	74.27	74.72	74.42	0.324	0.623
Protein	21.78ab	21.12b	22.37a	0.277	0.020
Fat	3.28	2.71	2.28	0.629	0.535
Ash	1.32	1.43	1.11	0.105	0.123
Meat quality
Water holding capacity, %	70.59a	67.78b	70.02a	0.567	0.008
pH	5.92b	5.93b	6.05a	0.030	0.014
Drip loss, %	2.23	3.99	3.35	0.527	0.087
Cooking loss, %	12.20	12.47	11.58	0.356	0.228
Meat color
Lightness	55.98	56.60	56.60	1.150	0.908
Redness	5.73	4.77	3.98	0.573	0.129
Yellowness	9.98	11.40	12.09	0.738	0.155

Abbreviations: NC, basal diet formulated with full ProAct 360 matrix value at 50 g/MT but without addition of ProAct 360; PA, NC + 50 g/MT ProAct 360; PC, Basal diet; SE, standard error. Each value is the mean value of 6 replicates (5 broiler/cage).

^abMeans in the same row with different superscripts differ (P < 0.05).