. 2025 Oct 10;12:1671325. doi: 10.3389/fvets.2025.1671325

Table 3.

Effects of diet, additive, and their interaction on meat quality parameters in breast meat of broilers at 35 days of age.

Treatments		Meat quality
Diet	Additive	WHC%	DL%	CL%	MFI	WBSF (N/cm²)
Interaction effects
Standard	None	65.26^abc	5.27^bc	29.66^b	54.6^d	3.10
Standard	Fibrafid 0.15%	67.2^ab	5.00^bc	25.63^d	58.02^ab	2.96
Standard	Fibrafid 0.25%	67.98^a	5.54^ab	22.11^f	59.45^a	2.96
Standard	TURBO Grow	67.0^ab	5.12^bc	25.88^d	55.2^d	3.22
Reduced	None	63.17^c	6.15^a	31.51^a	51.22^e	3.09
Reduced	Fibrafid 0.15%	67.41^ab	4.99^bc	27.87^c	57.3^bc	2.95
Reduced	Fibrafid 0.25%	68.03^a	4.74^c	23.77^e	59.04^a	2.90
Reduced	TURBO Grow	64.33^bc	5.57^ab	26.09^d	56.18^cd	3.03
SEM		0.358	0.083	0.423	0.389	0.039
Main effects of diet
Standard		66.86	5.23	25.82^b	56.82^a	3.06
Reduced		65.74	5.36	27.31^a	55.93^b	2.99
SEM		0.506	0.117	0.599	0.550	0.055
Main effects of additive
None		64.22^c	5.71^a	30.59^a	52.91^d	3.10
Fibrafid 0.15%		67.30^ab	4.99^c	26.75^b	57.66^b	2.95
Fibrafid 0.25%		68.00^a	5.14^bc	22.94^d	59.25^a	2.93
TURBO Grow		65.67^b	5.34^ab	25.98^c	55.69^c	3.13
SEM		0.716	0.165	0.847	0.777	0.077
p value
Diet		0.074	0.197	<0.0001	0.002	0.506
Additive		0.0001	0.0007	<0.0001	<0.0001	0.130
Diet*Additive		0.0003	<0.0001	0.0023	<0.0001	0.948

WHC, Water holding capacity; DL, Dripping loss; CL, Cooking loss; MFI, Myofibril fragmentation index, and WBSF, Warner-Bratzler shear force. n = 6 per each additive*diet arrangement. ^a–cMeans in the same column with different superscripts differ significantly (p < 0.05). Means with the same letter are not significantly different.