Table 10.
Parameters of slaughter yield (n = 24 broilers), analyzed by the Institute for Food Quality and Food Safety (day 35).
| Item | MHA | DL | L | R-MHA |
|---|---|---|---|---|
| Carcass weight [in g] 1 | 2512 ± 238 | 2439 ± 220 | 2292 ± 288 | 2323 ± 361 |
| Weight both thighs [in g] 2 | 490 ± 40.5 | 491 ± 53.6 | 454 ± 48.2 | 473 ± 64.6 |
| Chest muscle (both) [in g] 1 | 628 ± 83.5 | 610 ± 78.5 | 562 ± 86.1 | 566 ± 93.8 |
| Chest muscle after 24 h (left) [in g] 1 | 254 ± 37.3 | 252 ± 34 | 231 ± 39.8 | 224 ± 36.9 |
| Chest muscle after 24 h (right) [in g] 2 | 257 ± 35.9 | 250 ± 33.8 | 234 ± 40.3 | 236 ± 45.4 |
| Drip loss after 72 h [in g] 2 | 251 ± 33.4 | 245 ± 33.1 | 229 ± 38.9 | 232 ± 44.4 |
| Drip loss after 72 h [%] 1 | 2.29 ± 0.80 | 1.88 ± 0.30 | 2.38 ± 1.33 | 1.68 ± 0.70 |
| Thawing weight [in g] 2 | 237 ± 32.7 | 232 ± 33.5 | 219 ± 41.4 | 222 ± 40.7 |
| Thawing loss [in g] 1 | 5.42 ± 0.70 | 5.38 ± 1.44 | 4.29 ± 2.44 | 4.08 ± 1.70 |
| Cooking yield [in g] 1 | 190 ± 25 | 186 ± 18.2 | 175 ± 31 | 184 ± 34.9 |
| Cooking loss [in g] 1 | 19.9 ± 3.36 | 19.5 ± 4.72 | 19.9 ± 1.81 | 16.9 ± 3.17 |
| Conductivity after 24 h [S/m] 1 | 5.83 ± 2.14 | 5.21 ± 1.39 | 4.46 ± 1.01 | 4.62 ± 1.51 |
| Mean pH value after 24 h 1 | 5.79 ± 0.10 | 5.78 ± 0.13 | 5.75 ± 0.11 | 5.81 ± 0.23 |
| Shear force [in g] 2 | 25.4 ± 7.31 | 21.1 ± 7.23 | 22.6 ± 10.9 | 22.1 ± 7.95 |
| L *,3 | 55.7 ± 2.37 | 54.7 ± 4.26 | 55.5 ± 1.69 | 54.4 ± 2.09 |
| a *,3 | 3.63 ± 1.08 | 4.27 ± 1.02 | 3.38 ± 0.98 | 4.40 ± 1.20 |
| b *,3 | 8.41 ± 1.53 | 8.81 ± 2.36 | 7.26 ± 1.20 | 8.81 ± 2.71 |
1 univariate ANOVA with LSD-test; 2 Wilcoxon Signed-Rank test (not normally distributed); 3 CIE color values (L* (lightness), a* (redness), b* (yellowness)).