Table 5. Effect of dietary plant-based flavonoid blend on meat quality and bone characteristics of broiler.
| Variables | Flavonoid blend (FB)1/kg diet | p-value2 | |||||||
|---|---|---|---|---|---|---|---|---|---|
| 0 | 0.2 | 0.4 | 0.6 | Overall | L | Q | C | ||
| Dressed yield and breast meat composition (%) | |||||||||
| DY | 57.78 ± 3.42 | 58.43 ± 1.90 | 59.02 ± 1.81 | 60.59 ± 2.06 | 0.45 | 0.13 | 0.39 | 0.36 | |
| DM | 26.50 ± 0.43 | 26.64 ± 0.43 | 26.91 ± 0.62 | 26.63 ± 0.44 | 0.78 | 0.63 | 0.47 | 0.61 | |
| CP | 21.81 ± 0.97 | 21.90 ± 0.69 | 22.61 ± 0.48 | 22.58 ± 0.46 | 0.37 | 0.12 | 0.87 | 0.46 | |
| EE | 1.95 ± 0.09 | 1.92 ± 0.14 | 2.00 ± 0.11 | 1.90 ± 0.12 | 0.74 | 0.81 | 0.61 | 0.36 | |
| Meat pH and color | |||||||||
| Meat pH | 6.09 ± 0.10 | 6.12 ± 0.13 | 6.19 ± 0.11 | 6.29 ± 0.25 | 0.47 | 0.10 | 0.70 | 0.34 | |
| L* | 42.21 ± 0.97 | 41.70 ± 1.43 | 41.45 ± 1.09 | 41.75 ± 0.61 | 0.84 | 0.56 | 0.52 | 0.92 | |
| a* | 5.48b ± 0.66 | 6.37b ± 0.51 | 7.62ab ± 0.90 | 8.63a ± 1.19 | <0.01 | <0.01 | 0.90 | 0.01 | |
| b* | 6.83a ± 1.18 | 4.78b ± 0.47 | 4.41b ± 0.38 | 3.63b ± 0.43 | <0.01 | <0.01 | 0.15 | 0.28 | |
| SI | 6.57b ± 0.78 | 8.80ab ± 0.98 | 7.99b ± 0.21 | 11.0a ± 1.67 | <0.01 | <0.01 | 0.53 | 0.03 | |
| Bones characteristics and mineralization | |||||||||
| SL (cm) | 6.50 ± 0 .15 | 6.07 ± 0.49 | 6.38 ± 0.10 | 6.55 ± 0.10 | 0.19 | 0.51 | 0.08 | 0.22 | |
| SD (mm) | 8.33 ± 1.23 | 8.14 ± 0.87 | 8.45 ± 0.36 | 8.52 ± 0.60 | 0.49 | 0.58 | 0.24 | 0.44 | |
| SW (gm) | 11.49 ± 0.94 | 12.30 ± 2.11 | 14.65 ± 1.55 | 15.37 ± 3.55 | 0.19 | 0.82 | 0.04 | 0.60 | |
| DM (%) | 40.17 ± 1.47 | 40.28 ± 2.45 | 44.33 ± 1.47 | 44.84 ± 3.66 | 0.08 | 0.02 | 0.89 | 0.26 | |
| Ash (%) | 16.77b ± 0.79 | 16.96b ± 1.42 | 19.18a ± 1.41 | 19.6a ± 1.15 | 0.04 | <0.01 | 0.87 | 0.26 | |
DY: dressed yield (without skin); DM: dry matter; CP: crude protein; EE: ether extract; L*: lightness; a*: redness; b*; yellowness; SI: saturation index; SL: shank length; SD: shank diameter; SW: shank weight; cm: centimeter; mm: millimeter; gm: grams; %: percentage. 10 FB: basal diet containing mainly corn-soya bean meal without flavonoid blend and having ME = 2982 kcal/kg & CP = 21.61% in the starter and ME = 3051 kcal/kg & CP 20.65% in grower); 0.2 FB: 0.2-gm flavonoid blend/kg diet; 0.4 FB: 0.4-gm flavonoid blend/kg diet; 0.6 FB: 0.6-gm flavonoid blend/kg diet. 2L: linear; Q: quadratic; C: cubic; values of different variables indicate as mean ± standard deviation; abmeans values with dissimilar superscripts differ significantly (p < 0.05).