Table 6.
The effect of dietary DOL supplementation on meat quality in broilers †,‡.
| Items | CON | TRT1 | TRT2 | SEM4 | p Value |
|---|---|---|---|---|---|
| pH value | 5.48 | 5.44 | 5.49 | 0.05 | 0.7791 |
| Breast muscle color | |||||
| Lightness (L*) | 52.82 | 53.29 | 52.64 | 0.66 | 0.7739 |
| Redness (a*) | 10.64b | 10.68b | 11.05a | 0.11 | 0.0270 |
| Yellowness (b*) | 8.56 | 8.47 | 8.64 | 0.06 | 0.2132 |
| WHC, % | 55.61 | 55.53 | 55.85 | 0.60 | 0.9253 |
| Cooking loss | 18.69 | 18.33 | 18.19 | 0.30 | 0.5032 |
| Drip loss, % | |||||
| d1 | 4.14 | 4.37 | 4.19 | 0.16 | 0.5858 |
| d3 | 7.06 | 7.21 | 7.12 | 0.07 | 0.3545 |
| d5 | 9.55 | 9.68 | 9.66 | 0.07 | 0.4163 |
| d7 | 12.22 | 12.16 | 12.13 | 0.08 | 0.7224 |
| Relative organ weight, % | |||||
| Breast muscle | 9.28b | 9.60a | 9.69a | 0.09 | 0.0161 |
| Liver | 2.54 | 2.61 | 2.60 | 0.05 | 0.5959 |
| Bursa of Fabricius | 0.13 | 0.13 | 0.13 | 0.002 | 0.5293 |
| Abdominal fat | 3.57 | 3.54 | 3.48 | 0.07 | 0.5925 |
| Spleen | 0.17 | 0.16 | 0.17 | 0.005 | 0.9518 |
| Gizzard | 0.95 | 0.96 | 0.93 | 0.01 | 0.1773 |
† Abbreviations: CON, basal diet; TRT1, basal diet + 0.1% DOL–60, and TRT2, basal diet + 0.1% DOL–97; WHC, water holding capacity. ‡ Standard error of the mean. a,b Means in the same row with different superscripts differ by the Tukey test (p < 0.05).