Table 7.
Effect of dietary onion extract supplementation on TBARS value and color score of broiler meat
| Parameters at 10 d1) | Onion extract (g/kg) | SEM | p-values | ||||
|---|---|---|---|---|---|---|---|
|
|
|
||||||
| 0 | 5 | 7.5 | 10 | Linear | Quadratic | ||
| TBARS (μmol/g) | 0.83a | 0.52c | 0.52c | 0.56b | 0.03 | <0.01 | <0.01 |
| Meat color score | |||||||
| L* (lightness)2) | 53.72a | 51.93b | 49.50c | 52.95ab | 0.41 | 0.02 | <0.01 |
| a* (redness)3) | 2.59a | 0.95c | 1.73b | 0.98c | 0.19 | <0.01 | <0.01 |
| b* (yellowness)4) | 9.56a | 8.93ab | 8.40b | 9.20ab | 0.16 | 0.22 | 0.02 |
TBARS, thiobarbituric acid reactive substances; SEM, standard error of the mean.
1)
All parameters were measured using breast meat stored at −4°C for 10 days.
2)
L* score varies from 0 (black) to 100 (white), although practically varies from 40 to 66.
3)
a* score varies from −60 (green) to +60 (red).
4)
b* score varies from −60 (blue) to +60 (yellow).
a–c
Means in the same row with different superscript differ significantly.