Table 3.
Effects of inorganic selenium and different sources of bacterial selenoprotein on meat drip loss, cooking loss, shear force, color, and meat pH in broiler chickens.
| Parameters | Dietary Treatments 1 | ||||||
|---|---|---|---|---|---|---|---|
| T1 | T2 | T3 | T4 | T5 | SEM | p | |
| Drip loss % | 1.96 a | 1.44 b | 1.42 b | 1.32 b | 1.49 b | 0.082 | 0.0311 |
| Cooking loss % | 25.62 a | 24.07 b | 24.40 b | 23.25 b | 23.23 b | 0.290 | 0.0220 |
| Shear force (kg) | 1.16 a | 0.976 ab | 0.856 b | 0.892 b | 0.915 b | 0.54 | 0.0001 |
| Color | |||||||
| L* | 54.65 | 55.33 | 54.41 | 53.66 | 55.05 | 0.304 | 0.539 |
| a* | 5.08 | 5.61 | 4.14 | 5.75 | 5.63 | 0.407 | 0.500 |
| b* | 15.05 | 15.49 | 14.67 | 15.26 | 15.12 | 0.307 | 0.061 |
| pH | 6.18 | 6.01 | 6.06 | 6.03 | 6.09 | 0.029 | 0.053 |
1 T1: basal diet, T2: basal diet + 0.3 mg/kg feed sodium selenite, T3: basal diet + 0.3 mg/kg feed ADS1 Se, T4: basal diet + 0.3 mg/kg feed ADS2 Se, T5: basal diet + 0.3 mg/kg feed ADS18 Se; L* (lightness); b* (yellow-green color); a* (red color); a,b Means in the same row with different superscripts are significantly different; SEM = standard error of mean.