. 2023 May 9;13(10):1582. doi: 10.3390/ani13101582

Table 8.

Effects of brown and green seaweed on broiler breast meat quality.

Parameters	Dietary Treatments ¹												SEM ²	p-Values	Contrast p-Values ³
Parameters	NC	PC	BS 0.25	BS 0.50	BS 0.75	BS 1	BS 1.25	GS 0.25	GS 0.50	GS 0.75	GS 1	GS 1.25	SEM ²	p-Values	Line.	Quad.
Day 1
pH	6.02	5.90	5.78	5.87	6.03	5.87	6.05	5.94	5.79	5.97	5.83	5.83	0.07	0.2827	0.7491	0.9708
Drip loss%	1.80	1.55	1.72	1.70	1.44	1.72	1.38	1.46	1.39	1.07	1.23	1.56	0.23	0.6304	0.9737	0.9700
Cooking loss%	28.8	27.21	27.98	25.88	23.62	25.56	23.55	21.02	26.2	22.28	23.04	25.94	28.8	0.0939	0.2273	0.1439
Shear force (g)	978.3	811.5	1112.9	832.9	913.2	971.2	788.7	869.3	1058.6	1016.6	869.9	978.8	88.8	0.1726	0.2048	0.1535
Colour ⁴
L*	57.47 ^a	50.93 ^b,c	47.15 ^c,d	44.06 ^d	50.65 ^b,c	50 ^b,c	50.25 ^b,c	48.59 ^b,c,d	50.48 ^b,c	50.63 ^b,c	49.49 ^b,c,d	53.43 ^a,b	1.73	0.0018	0.8265	0.0002
a*	4.75	5.73	6.54	6.72	5.76	6.74	5.60	5.80	6.08	6.72	7.80	6.77	0.94	0.7647	0.0745	0.5778
b*	17.43 ^b,c	20.45 ^a,b	18.74 ^a,b,c	20.35 ^a,b	15.98 ^c	19.48 ^a,b	20.46 ^a,b	19.57 ^a,b	20.99 ^a,b	20.12 ^a,b	21.66 ^a	20.73 ^a,b	1.07	0.0390	0.0227	0.2827
Day 7
pH	6.07	5.97	6.04	6.13	6.18	6.09	5.89	5.84	5.95	5.87	5.96	5.95	0.07	0.0968	0.5520	0.4604
Drip loss%	3.53 ^a	3.27	3.33 ^a,b	3.05 ^a,b	2.18 ^b	3.25 ^a,b	2.65 ^a,b	3.16 ^b	2.38 ^a,b	3.31 ^a,b	3.38 ^ab	3.5 ^a	0.39	0.3103	0.0128	0.9328
Cooking loss%	25.45 ^a	19.47	22.22 ^a,b	23.81 ^a	22.13 ^a,b	23.43 ^a	18.17 ^b	18.83 ^b	20.59 ^a,b	24.04 ^a,b	19.83 ^a,b	22.63 ^a,b	1.91	0.4316	0.0206	0.7182
Shear force (g)	1148.9	1152.1	1101.6	1137.3	1226.8	1008.2	945.2	1133.2	995.2	820.1	898.2	1067.9	105.3	0.3495	0.5628	0.8429
Color
L*	55.01	47.79	51.22	52.82	52.95	51.52	50.25	50.24	50.76	51.43	50.33	50.89	1.51	0.2781	0.1628	0.4581
a*	6.28	6.73	7.19	6.20	7.15	7.09	7.00	7.58	7.58	6.57	7.14	6.57	0.69	0.9400	0.1152	0.8437
b*	20.61	18.11	20.79	20.83	20.29	21.67	22.21	21	21.25	20.18	19.92	19.43	0.81	0.1433	0.0571	0.7256

^a,b,c,d Means with different superscripts in the same row indicates significant difference (p < 0.05). ¹ Dietary treatments: NC (negative control) = basal diet, PC (positive control) = basal diet + vitamin E (100 mg/kg feed), BS 0.25 = basal diet + 0.25% brown seaweed, BS 0.50 = basal diet + 0.50% brown seaweed, BS 0.75 = basal diet + 0.75% brown seaweed, BS 1 = basal diet + 1% brown seaweed, BS 1.25 = basal diet + 1.25% brown seaweed, GS 0.25 = basal diet + 0.25% green seaweed, GS 0.50 = basal diet + 0.50% green seaweed, GS 0.75 = basal diet + 0.75% green seaweed, GS 1 = basal diet + 1% green seaweed, GS 1.25 = basal diet + 1.25% green seaweed. ² SEM = standard error of means. ³ Contrast p-Values = orthogonal polynomial contrasts of dietary increasing brown and green seaweed inclusion levels (0.0 to 1.25%). ⁴ Color: L* = lightness, a* = redness, b* = yellowness.