TABLE 4.
Effect of Malva supplementation on the meat quality of broiler chicken.
| Parameter | T1 | T2 | T3 | T4 | SEM | P-value |
|---|---|---|---|---|---|---|
| pH | 6.09 | 5.97 | 5.93 | 5.89 | 0.041 | 0.402 |
| WHC (%) | 54.62 | 54.91 | 55.07 | 55.84 | 0.382 | 0.762 |
| TBARS (mgMDA/kg) | 0.53 a | 0.50 a b | 0.46bc | 0.43c | 0.014 | 0.026 |
| L* | 59.10 | 59.63 | 58.47 | 59.25 | 0.613 | 0.947 |
| a* | 5.95 | 5.97 | 5.86 | 5.89 | 0.114 | 0.991 |
| b* | 11.84 | 11.57 | 11.62 | 11.41 | 0.197 | 0.924 |
T1 (Control)—Basal diet only; T2—Basal diet +1% MSLP; T3-Basal diet +1.5% MSLP; T4-Basal diet +2% MSLP; SEM—standard error of the mean.
abc
Means within a row bearing different superscripts differ significantly (P < 0.05). WHC—water-holding capacity; TBARS—thiobarbituric acid-reactive substances. L*—lightness; a*—redness; b*—yellowness.