Table 8.
Meat quality parameters in breast muscle of broilers chickens fed different species of microalgae for 32 days.
| Parameters | Dietary Treatment | SEM | p Values | |||
|---|---|---|---|---|---|---|
| Group 1 | Group 2 | Group 3 | Group 4 | |||
| pH24 | 5.74 | 5.86 | 5.93 | 5.81 | 0.03 | 0.29 |
| Water holding capacity (%) | 73.70 | 73.49 | 78.86 | 69.79 | 2.09 | 0.59 |
| Thawing loss (%) | 5.06 | 5.20 | 4.77 | 4.06 | 0.70 | 0.96 |
| Cooking loss (%) | 18.63 a | 12.56 b | 12.39 b | 11.69 b | 1.01 | 0.02 |
| APC 1st day (log cfu/gm) | 5.37 a | 4.30 b | 4.62 b | 4.93 b | 0.13 | 0.002 |
| APC 5th day (log cfu/gm) | 6.54 a | 5.50 b | 5.59 b | 5.79 b | 0.14 | < 0.001 |
| APC’s growing volumes (log cfu/gm) | 1.17 a | 1.20 a | 0.97 b | 0.85 b | 0.12 | 0.098 |
a–b Means within a row not sharing a common superscript differ significantly when (p < 0.05). SEM: standard error of mean; PH24: meat PH after 24 h; aerobic plate count (APC) 1st day: aerobic plate count at first day; APC 5th day: aerobic plate count after five days; Group 1: control; Group 2: Chlorella vulgaris (CV)-supplemented group; Group 3: Spirulina platensis (SP)-supplemented group; Group 4: Amphora coffeaformis (AC)-supplemented group. APC’s growing volumes is the difference between APC 5th day and APC 1st day.