. 2023 Jun 7;12(12):2302. doi: 10.3390/foods12122302

Table 4.

Effect of different levels of rutin on breast meat quality of Qingyuan partridge chickens.

Items	Rutin Supplementation, mg/kg			p-Value
Items	0	200	400	p-Value
pH_45min	6.14 ± 0.11	6.08 ± 0.32	6.17 ± 0.33	0.813
pH_24h	5.69 ± 0.05	5.70 ± 0.07	5.72 ± 0.06	0.818
L*_45min	58.63 ± 1.67	59.53 ± 1.87	59.74 ± 3.66	0.731
a*_45min	13.00 ± 1.12	12.24 ± 1.30	12.81 ± 1.14	0.527
b*_45min	19.27 ± 1.68	19.98 ± 2.61	18.18 ± 1.73	0.336
L*_24h	65.48 ± 1.15	64.29 ± 2.19	64.60 ± 1.25	0.431
a*_24h	10.52 ± 0.52	10.84 ± 1.14	11.16 ± 1.95	0.718
b*_24h	21.40 ± 2.20	21.92 ± 2.79	20.56 ± 1.19	0.561
Drip loss, %	2.11 ± 0.20 ^a	1.79 ± 0.12 ^b	1.92 ± 0.08 ^b	0.005
Shear force, N	23.67 ± 1.91	23.86 ± 2.22	25.95 ± 2.05	0.140
IMF %	0.21 ± 0.02 ^b	0.32 ± 0.13 ^ab	0.37 ± 0.08 ^a	0.038
IMP mg/g	2.70 ± 0.13	2.72 ± 0.15	2.60 ± 0.14	0.317

^a,b within a row with different superscripts mean significant differences at α = 0.05 level. Values are presented as means ± standard deviation (n = 6). L*, lightness; a*, redness; b*, yellowness; IMF, intramuscular fat; IMP, inosine monophosphate.