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. 2019 Dec 30;10(1):69. doi: 10.3390/ani10010069

Table 5.

Effect of age on meat quality traits of Da-Heng meat type birds.

Trait		Age
Trait		60	90	120	150	180
pH₁₅		5.94 ^a ± 0.035	6.12 ^b ± 0.036	6.17 ^bc ± 0.031	6.21 ^c ± 0.015	6.69 ^d ± 0.014
pHu		5.66 ^a ± 0.025	5.81 ^b ± 0.034	5.89 ^c ± 0.025	6.02 ^d ± 0.017	6.58 ^e ± 0.0087
pH decline		0.28 ^a ± 0.031	0.31 ^b ± 0.034	0.28 ^b ± 0.032	0.19 ^b ± 0.021	0.10 ^c ± 0.019
Drip loss (%)		3.93 ^a ± 0.35	4.09 ^a ± 0.39	3.57 ^ab ± 0.29	2.96 ^b ± 0.22	2.73 ^b ± 0.28
Cooking loss (%)		18.78 ^a ± 0.73	18.82 ^a ± 0.74	21.71 ^b ± 0.70	19.48 ^a ± 0.48	23.28 ^b ± 0.70
Shear force (N)		19.25 ^a ± 0.74	24.03 ^a ± 1.17	37.21 ^b ± 3.63	37.43 ^b ± 3.89	38.93 ^b ± 4.94
Color	Lightness (L ^*)	62.27 ^a ± 0.60	66.37 ^b ± 0.83	64.96 ^b ± 0.71	60.27 ^a ± 0.92	60.61 ^a ± 0.95
	Redness (a ^*)	8.32 ^a ± 0.28	8.90 ^a ± 0.29	9.00 ^a ± 0.45	12.28 ^b ± 0.35	11.37 ^b ± 0.69
	Yellowness (b ^*)	16.82 ^a ± 0.33	11.98 ^b ± 0.49	11.59 ^bc ± 0.38	10.51 ^c ± 0.51	8.01 ^d ± 0.67

Values are expressed as mean ± SE. ^a–d Means within rows with different superscript letters differ significantly (p ≤ 0.05).