Table 5.

Effects of dietary treatments on the color and pH of broiler chicken meat.

	Treatment
Parameters	Control	Low-ME	Low-ME–Enz	SEM${}^{\mathrm{1}}$	$p$ value${}^{\mathrm{2}}$
pH${}_{\mathrm{i}}$ (initial value at slaughter)	6.51	6.45	6.65	0.033	0.108
pH${}_{\mathrm{u}}$ (ultimate value after 24 h)	5.99${}^{\mathrm{b}}$	5.98${}^{\mathrm{b}}$	6.08${}^{\mathrm{a}}$	0.01	0.032
Temperature (${}^{\circ }$C, at slaughter)	26.58${}^{\mathrm{a}}$	25.51${}^{\mathrm{b}}$	22.55${}^{\mathrm{c}}$	0.35	$\mathit{<}\mathrm{0.001}$
Color${}_{\mathrm{i}}$ (initial value at slaughter)
$L^{*}$	39.01	39.87	40.18	0.55	0.687
$a^{*}$	2.14	2.25	2.58	0.104	0.214
$b^{*}$	2.51	2.98	3.37	0.17	0.130
Color${}_{\mathrm{u}}$ (ultimate value after 24 h)
$L^{*}$	45.37	44.50	45.71	0.411	0.473
$a^{*}$	2.69	2.53	2.66	0.15	0.914
$b^{*}$	4.11${}^{\mathrm{b}}$	4.30${}^{\mathrm{b}}$	5.84${}^{\mathrm{a}}$	0.22	0.001

Different superscripts within rows represent significant differences ($p\mathit{<}\mathrm{0.05}$); $L^{*}$: lightness; $a^{*}$: redness; $b^{*}$: yellowness.