Table 6.

The synergistic effect of dietary microbial muramidase and precision glycan supplementation on organ weight and meat quality in broiler

Items	NC	PC	MR	PG	MRPG
Relative organ weight, %
Breast muscle	17.68 ± 2.15	17.86 ± 0.51	18.57 ± 1.74	17.97 ± 0.34	18.71 ± 0.65
Liver	2.54 ± 0.12	2.59 ± 0.10	2.79 ± 0.069	2.63 ± 0.14	2.94 ± 0.12
Spleen	0.14 ± 0.006	0.17 ± 0.02	0.16 ± 0.009	0.18 ± 0.01	0.17 ± 0.005
Bursa of Fabricius	0.16 ± 0.01	0.18 ± 0.006	0.2 ± 0.02	0.21 ± 0.02	0.22 ± 0.02
Gizzard	1.54 ± 0.05	1.75 ± 0.04	1.69 ± 0.13	1.73 ± 0.06	1.66 ± 0.08
Breast muscle color
Lightness(L*)	49.32 ± 2.20	49.5 ± 1.31	48.59 ± 1.19	50.24 ± 0.61	50.15 ± 0.77
Redness(a*)	13.18 ± 0.21	13.06 ± 0.20	12.61 ± 0.39	12.38 ± 0.86	12.3 ± 0.18
Yellowness(b*)	14.73 ± 0.60	14.79 ± 0.68	15.23 ± 0.51	15.4 ± 1.17	15.77 ± 0.82
pH value	5.66 ± 0.10	5.51 ± 0.13	5.45 ± 0.02	5.59 ± 0.07	5.42 ± 0.06
Cooking loss, %	14.21 ± 0.21	14.72 ± 2.01	16.58 ± 0.54	15.56 ± 0.91	17.01 ± 2.35
WHC, %	52.58 ± 1.27	47.36 ± 1.26	52.52 ± 1.84	47.45 ± 1.67	48.91 ± 1.44
Drip loss, %
d 1	1.39 ± 0.15	1.43 ± 0.05	1.36 ± 0.16	1.35 ± 0.12	1.26 ± 0.06
d 3	3.72 ± 0.23	3.81 ± 0.24	3.66 ± 0.15	3.44 ± 0.14	3.54 ± 0.11
d 5	5.9 ± 0.20	6.48 ± 0.25	6.22 ± 0.30	5.89 ± 0.17	6.34 ± 0.15
d 7	7.27 ± 0.93	8.22 ± 0.70	8.15 ± 0.84	7.31 ± 0.67	7.36 ± 0.46

NC Basal diet, PC Basal diet supplemented with 0.02% probiotics, MR Basal diet supplemented with 0.035% microbial muramidase, PG Basal diet supplemented with 0.1% precision glycan, MRPG Basal diet supplemented with 0.025% microbial muramidase + 0.1% precision glycan