. 2017 Oct 27;54(13):4189–4196. doi: 10.1007/s13197-017-2881-4

Table 3.

The differences in meat quality among quails with different plumage color

Variables	Pectoral muscle				RSD	P value	Thigh muscle				RSD	P value
	Quails with different plumage colour						Quails with different plumage colour
	White	Golden	Black	Brown			White	Golden	Black	Brown
Ultimate Ph (Ph_u)	6.28^a	6.25^b	6.21^c	6.11^d	0.05	<0.001	6.37^a	6.24^d	6.33^b	6.31^c	0.04	<0.001
Lightness (L*)	46.40^a	45.90^b	45.20^b	44.23^c	0.04	<0.001	42.30^a	42.10^b	41.20^c	41.20^c	4.75 × 10⁻³	<0.001
Redness (a*)	9.20^c	9.24^b	9.32^a	9.31^a	4.75 × 10⁻³	<0.001	10.12^d	10.23^b	10.20^c	10.61^a	4.73 × 10⁻³	<0.001
Yellowness (b*)	12.46^a	12.31^c	12.42^b	12.10^d	0.04	<0.001	11.51^a	11.42^b	11.26^d	11.29^c	0.05	<0.001
Cooking loss (%)	19.21^d	19.65^b	19.40^c	20.6^a	0.04	<0.001	24.41^a	20.91^b	24.20^a	19.21^c	4.75 × 10⁻³	<0.001
WHC (%)	22.17^a	22.16^a	21.15^b	21.17^b	0.08	<0.001	26.01^a	21.01^c	25.04^b	20.03^d	4.72 × 10⁻³	<0.001
TBARS	0.44^c	0.64^b	0.79^a	0.64^b	0.04	<0.001	0.93^c	0.98^a	0.95^b	0.92^c	0.04	<0.001

Means in the same row with a common superscript letter or without superscript letters did not differ significantly (P > 0.05) based on Tukey’s honest significant difference (HSD)

RSD residual standard deviation, WHC water holding capacity, TBARS thiobarbituric acid reactive substances and expressed as mg of MDA per kg of muscle tissue