. 2020 Jan 14;10(1):133. doi: 10.3390/ani10010133

Table 7.

Carcass pH and physicochemical parameters of breast muscles in meat ducks.

Group ¹	pH₁₅	pH₂₄	Colour ²			Water-Holding Capacity (%)	Drip Loss (%)	Protein (%)	Collagen (%)	Salt (%)	Fat (%)	Water (%)
Group ¹	pH₁₅	pH₂₄	L*	a*	b*	Water-Holding Capacity (%)	Drip Loss (%)	Protein (%)	Collagen (%)	Salt (%)	Fat (%)	Water (%)
I	6.07	5.51	36.02 ^b	17.24 ^a	2.37	37.84	1.59	23.07 ^a	1.43	0.10 ^a	2.24 ^a	75.88 ^b
II	6.19	5.40	44.02 ^a	12.19 ^b	1.16	38.51	2.32	23.16 ^a	1.40	0.06 ^b	2.18	76.47 ^a
III	5.78	5.50	36.60 ^b	17.39 ^a	2.40	40.01	0.15	22.76 ^b	1.55	0.06	2.29 ^a	76.20 ^b
IV	6.27	5.45	40.08	15.11	2.83	41.34	1.65	22.75 ^b	1.51	0.02	1.84 ^b	76.74 ^a
V	6.24	5.39	41.79	13.27	4.25	42.28	6.62	22.58 ^b	1.48	0.10 ^a	2.12	76.14 ^b
SEM	0.03	0.08	71.55	0.54	0.31	0.82	1.22	0.04	0.04	0.02	0.04	0.07
p	NS	NS	<0.01	<0.05	NS	NS	NS	<0.05	NS	<0.05	<0.05	<0.05

^a and ^b—mean values marked in columns with different letters are significantly different between groups, p < 0.05, NS—no significance; ¹ I—soybean meal; II—yellow lupin and rapeseed meal (RSM); III—yellow lupin and narrow-leaved lupin; IV—pea and yellow lupin; V—RSM, yellow lupin, narrow-leaved lupin, and pea. ² L*—lightness, a*—redness, b*—yellowness.