Table 6.
The effects of dietary treatments on breast meat quality traits of broiler chickens.
| Parameters | Dietary Treatments 1 | |||||
|---|---|---|---|---|---|---|
| CON | ZnB | MinEnz | MinEnzOrg | MinEnzPro | SEM | |
| pH | 7.01 | 7.16 | 7.11 | 7.1 | 7.11 | 0.05 |
| Lightness (L*) | 69.83 | 67.24 | 60.04 | 68.27 | 66.95 | 3.16 |
| Redness (a*) | 2.17 | 3.17 | 1.35 | 2.14 | 2.22 | 0.67 |
| Yellowness (b*) | 14.04 | 13.79 | 11.69 | 13.67 | 14.28 | 0.89 |
| WHC2 2 (%) | 22.32 b | 15.92 a | 15.74 a | 12.53 a | 12.21 a | 1.34 |
| Drip loss (%) | 12.75 | 14.29 | 13.61 | 11.88 | 19.31 | 3.54 |
| Cooking loss (%) | 27.15 b | 26.03 a,b | 23.79 a,b | 21.45 a | 21.65 a | 1.35 |
| Shear force (N) | 10.39 | 8.64 | 9.16 | 9.23 | 9.29 | 1.51 |
a,b In a row, means with common superscripts do not differ (p > 0.05); 1 Dietary treatments: CON = a commercial broiler diet without Zn-bacitracin antibiotic growth promoter; ZnB = a commercial broiler diet with Zn-bacitracin antibiotic growth promoter; MinEnz = CON + protease + chelated minerals; MinEnzOrg = CON + protease + chelated minerals + fumaric and benzoic organic acids; MinEnzPro = CON + protease + chelated minerals + live Bacillus probiotic; 2 WHC = Water holding capacity.