Table 4.
Effect of coating the blend of OA and MCFA supplementation on meat quality in broilers.
| Items | CON | TRT1 | TRT2 | TRT3 | TRT4 | SEM | p-Value | |
|---|---|---|---|---|---|---|---|---|
| Linear | Quadratic | |||||||
| pH value | 5.52 | 5.48 | 5.49 | 5.47 | 5.46 | 0.03 | 0.2527 | 0.7936 |
| Breast muscle color | ||||||||
| Lightness (L*) | 52.06 | 52.14 | 52.66 | 53.37 | 53.00 | 0.84 | 0.2517 | 0.8280 |
| Redness (a*) | 10.51 | 10.86 | 11.06 | 10.82 | 11.06 | 0.37 | 0.3661 | 0.6318 |
| Yellowness (b*) | 10.48 | 10.73 | 10.72 | 10.77 | 10.82 | 0.37 | 0.5413 | 0.8113 |
| WHC, % | 52.59 | 52.78 | 52.80 | 52.85 | 52.96 | 1.71 | 0.8824 | 0.9858 |
| Cooking loss, % | 18.31 | 18.25 | 18.18 | 18.20 | 18.13 | 0.85 | 0.8809 | 0.9811 |
| Drip loss, % | ||||||||
| d 1 | 2.96 | 2.60 | 2.55 | 2.64 | 2.45 | 0.22 | 0.1676 | 0.5680 |
| d 3 | 4.77 | 4.71 | 4.70 | 4.63 | 4.61 | 0.22 | 0.5607 | 0.9805 |
| d 5 | 6.24 | 6.19 | 6.20 | 6.17 | 6.16 | 0.21 | 0.7788 | 0.9609 |
| d 7 | 9.34 | 9.30 | 9.23 | 9.19 | 9.21 | 0.19 | 0.5448 | 0.8152 |
| Relative live body weight, % | ||||||||
| Breast muscle | 19.28 | 19.31 | 19.36 | 19.37 | 19.41 | 0.37 | 0.7751 | 0.9867 |
| Liver | 2.73 | 2.77 | 2.75 | 2.79 | 2.85 | 0.10 | 0.4165 | 0.7899 |
| Bursa of Fabricius | 0.14 | 0.14 | 0.14 | 0.13 | 0.13 | 0.01 | 0.8701 | 0.8900 |
| Abdominal fat | 1.89 | 1.84 | 1.79 | 1.81 | 1.76 | 0.07 | 0.1825 | 0.8487 |
| Spleen | 0.17 | 0.18 | 0.17 | 0.17 | 0.17 | 0.01 | 0.9406 | 0.7528 |
| Gizzard | 1.59 | 1.52 | 1.48 | 1.48 | 1.44 | 0.08 | 0.1825 | 0.7523 |
Abbreviation: CON: Basal diet, TRT1: CON + coated organic acid 0.025%, TRT2: CON + coated organic acid 0.050%, TRT3: CON + coated organic acid 0.075%, TRT4: CON + coated organic acid 0.100%, SEM: standard error of means, WHC: water holding capacity.