Table 2.
Effect of dietary treatment on slaughter performances, drip loss, cooking loss and pH of raw and cooked meat.
| Item | Dietary Treatment 1 | SEM 2 | p-Value 3 | |
|---|---|---|---|---|
| CON | AVI | |||
| Carcass yield (%) | 67.70 | 67.45 | 0.824 | 0.898 |
| Breast yield (%) | 34.49 | 33.60 | 0.489 | 0.420 |
| Thigh yield (%) | 43.37 | 44.13 | 0.333 | 0.299 |
| Wings yield (%) | 18.93 | 18.95 | 0.137 | 0.962 |
| pH of raw meat (at 24 h) | 5.93 | 6.02 | 0.029 | 0.118 |
| pH of cooked meat | 6.03 | 6.023 | 0.024 | 0.892 |
| Drip loss at 72 h (%) | 4.97 | 5.41 | 0.468 | 0.650 |
| Cooking loss (%) | 28.0 | 27.3 | 0.741 | 0.660 |
1 CON, basal diet; AVI, basal diet + 0.5% organic acids and essential oils. 2 SEM, standard error of the means. 3 p-values associated with dietary treatment.