Table 5.   Effect of dietary Gracilaria lemaneiformis polysaccharides (GLPs) on the meat quality of breast muscle in broiler chickens at 42 days of age.

Items	GLP level (mg/kg)				SEM	P-value
	0	1000	2000	4000		Linear	Quadratic
pH45 min	5.84	5.86	5.89	5.88	0.022	0.241	0.438
pH24 h	6.04	6.02	6.01	6.05	0.034	0.304	0.763
Lightness(L*)45 min	52.34	51.97	52.78	53.14	0.621	0.592	0.378
Redness(a *)45 min	11.84	11.76	11.82	12.05	0.452	0.613	0.794
Yellowness(b *)45 min	7.47	7.61	7.71	7.66	0.385	0.296	0.582
Lightness(L*)24 h	51.23	50.86	51.39	52.21	0.619	0.241	0.336
Redness(a *)24 h	10.65	10.34	10.76	11.45	0.832	0.462	0.812
Yellowness(b *)24 h	6.94	7.14	7.32	7.21	0.521	0.684	0.302
Drip loss, %	3.42	3.21	3.33	3.37	0.243	0.693	0.316
Cooking loss, %	27.65	28.12	29.45	28.62	1.263	0.417	0.758
WHC,%	88.57	88.63	88.25	87.79	1.94	0.641	0.293

^a,b,c Means within rows with different superscript letters differ significantly (P < 0.05), whereas values with no letters or the same superscript letters are not significantly different (P > 0.05).

WHC, water-holding capacity; SEM, standard error of the mean.