Table 4.
Comparison of chicken breast meat quality according to additives and feeding period for broilers in heat stress condition1
| Item | CON | VC1 | GTE1 | VC22 | GTE22 | SEM | P-value | |
|---|---|---|---|---|---|---|---|---|
| pH | 5.66 a,b | 5.57 b | 5.74 a,b | 5.62 a,b | 5.79 a | 0.025 | 0.032 | |
| Cooking loss, % | 23.8 | 24.2 | 21.5 | 26.6 | 23.6 | 0.584 | 0.094 | |
| Shear force, kgf | 31.9 | 30.8 | 26.1 | 28.6 | 29.1 | 0.684 | 0.072 | |
| Meat color | ||||||||
| L* | 58.1 | 56.7 | 57.1 | 58.8 | 57.4 | 0.454 | 0.619 | |
| a* | 5.79 a,b | 6.33 a | 5.36 a,b | 5.65 a,b | 4.97 b | 0.129 | 0.011 | |
| b* | 17.0 | 17.3 | 15.8 | 17.6 | 16.3 | 0.232 | 0.073 | |
| Antioxidant activity | ||||||||
| DPPH, % | 49.3 b | 50.1 b | 56.9 a | 51.8 a,b | 52.7 a,b | 0.787 | 0.016 | |
| FRAP, uM TE | 107.1 c | 124.3 b | 136.2 a,b | 127.0 a,b | 137.2 a | 2.045 | <0.001 | |
| Storage quality | ||||||||
| TBARS, mg MDA/kg | 0 d | 0.118 a | 0.110 a,b | 0.092 b | 0.093 b | 0.094 b | 0.003 | 0.008 |
| 10 d | 0.131 a | 0.125 a,b | 0.117 a,b | 0.103 a,b | 0.095 b | 0.004 | 0.018 | |
1Values are expressed as mean ± SEM of four replicates (3 chickens per replicate).
a -cMeans in each row followed by different superscript letters differ significantly.