Table 3.

Effects of the dietary supplements on the water holding capacity and pH of the breast meat.

	Diets
	Cont	+E	+C	+Se	+ECSe	SEM	P-value
WHC1	0.459	0.480	0.452	0.440	0.476	0.015	0.360
pH24h2	5.96	6.07	5.91	5.92	6.06	0.055	0.145
pH48h3	5.88	5.95	5.87	5.84	5.95	0.043	0.314

¹WHC = water holding capacity, expressed as M/T (M = area of the pressed meat film, T = wet area on the filter paper).

²pH_24h = pH measured 24 h post-mortem.

³pH_48h = pH measured 48 h post-mortem.

Names of the groups described under Table 1.