Table 8.
Effect of GPE supplementation on meat quality of meat ducks.
| Items1 | Diets | SEM | P | |||
|---|---|---|---|---|---|---|
| CON | GPE200 | GPE400 | GPE600 | |||
| Breast muscle pH | 5.73 | 5.74 | 5.74 | 5.78 | 0.02 | 0.887 |
| Leg muscle pH | 6.72 | 6.70 | 6.77 | 6.82 | 0.04 | 0.685 |
| L* | 39.39 | 41.03 | 40.50 | 40.63 | 0.48 | 0.672 |
| a* | 16.24 | 16.26 | 16.91 | 16.94 | 0.39 | 0.868 |
| b* | 3.89 | 4.03 | 5.03 | 4.06 | 0.24 | 0.304 |
| Water loss rate (%) | 34.99a | 30.71b | 30.85b | 30.89b | 0.67 | 0.045 |
| Shear force (kgf) | 5.17a | 4.67b | 4.52b | 4.50b | 0.09 | 0.014 |
| IMP (mg/g) | 1.37 | 1.20 | 1.13 | 1.29 | 0.62 | 0.582 |
Values of “L*,” “a*,” “b*” represent brightness, redness and yellowness of meat surface. SEM, standard error (SE) of means.
1
Different lowercase letters represent significant differences (p < 0.05) and data are the mean of 6 replicates with 2 ducks each replicate.