Table 5.

Effect of the dietary treatment on general physicochemical parameters and water holding capacity (WHC, %) of breast muscle of experimental broilers.

Parameter	Basal	Mg	SEM 1	p-Value
pH 45 min	6.26	6.29	0.24	0.65
pH final	5.76	5.76	0.08	0.54
Redness	3.81	4.06	0.99	0.32
Lightness	51.76	53.89	1.67	<0.05
Yellowness	2.18	1.34	0.48	<0.05
WHC	88.67	94.37	2.23	<0.05

¹ Standard error of the mean. Total observation numbers: 64 (32 per dietary treatment).