Table 6. Final body weights of turkeys, the yields of breast and thigh muscles in the carcass, and breast meat color parameters.

	Experimental group1					SEM	P
	C	AP	BP	SP	SSP
Final body weight, kg	10.4	10.6	10.5	10.4	10.6	0.045	0.779
Thigh muscles yield, %	10.3	10.0	10.8	10.4	10.6	0.740	0.287
Breast meat:
Muscle yield, %	23.6	23.6	24.2	24.1	24.2	1.591	0.880
pH24h	5.67	5.70	5.88	5.72	5.69	0.213	0.313
L*	51.6	52.6	52.8	52.4	52.7	2.141	0.838
a*	5.21	5.72	5.14	5.44	4.84	0.984	0.461
b*	10.5	11.0	11.2	10.8	10.6	0.960	0.574

¹Dietary treatments with the addition of: C–cellulose, AP–apple pomace, BP—blackcurrant pomace, SP—strawberry pomace, SSP–seedless strawberry pomace. Values are means of 7 observations per treatment. L*—lightness, a*—redness, b*—yellowness.

SEM–standard error of the mean.