Table 3.
Effect of dietary mangosteen peel preparations on thigh meat yield (g/100g of live body weight) and thigh meat quality in broiler chickens1.
| Item | CON2 | MspP | MspE |
SEM | P-value | |
|---|---|---|---|---|---|---|
| 0.1% | 0.05% | |||||
| Thigh meat yield, g/ 100g of BW |
6.455 | 6.737 | 5.994 | 6.442 | 0.239 | 0.488 |
| Cooking loss, % | 25.32 | 27.83 | 25.68 | 27.74 | 1.090 | 0.431 |
| pH | 5.782 | 5.770 | 5.739 | 5.760 | 0.023 | 0.736 |
| L* (lightness) | 56.67 | 57.47 | 56.60 | 57.82 | 0.569 | 0.587 |
| a* (redness) | 7.924 | 7.923 | 8.080 | 7.676 | 0.255 | 0.885 |
| b* (yellowness) | 20.11 | 20.47 | 20.70 | 20.75 | 0.393 | 0.747 |
1
Values are least squares means representing 8 observations.
2
CON, control diet; MspP, 2% mangosteen peel powder; 0.1% MspE, 0.1% mangosteen peel extract; 0.05% MspE, 0.05% mangosteen peel extract; SEM = standard errors of the means.