Table 3.
Breast meat quality and thigh lipid peroxidation in heat-stressed broilers fed with three different postbiotics.
| Parameter | Diets 1 | SEM | p-Values | |||||
|---|---|---|---|---|---|---|---|---|
| NC | PC | AA | RI11 | RS5 | UL4 | |||
| pH | 5.72 c | 5.77 c | 0.0007 | 6.01 a | 5.85 b,c | 5.95 a,b | 0.02 | 0.0007 |
| Drip loss % | 3.90 a | 2.90 a,b | 0.024 | 2.32 b | 2.87 a,b | 2.20 b | 0.15 | 0.024 |
| Cooking loss % | 21.64 a,b | 23.13 a | 0.009 | 17.89 c | 19.20 c | 19.38 b,c | 0.39 | 0.009 |
| Shear force (g) | 1113.8 a | 1021.6 a,b | 0.042 | 922.6 b | 949.1 b | 965.8 b | 18.25 | 0.042 |
| Colour | ||||||||
| L* (Lightness) | 49.02 a | 48.47 a | 45.82 b,c | 44.84 c | 47.32 ab | 45.96 b,c | 0.34 | 0.001 |
| a* (Redness) | 4.51 | 4.58 | 4.81 | 5.27 | 5.01 | 4.92 | 0.18 | 0.877 |
| b* (Yellowness) | 14.54 a,b | 15.60 a | 15.41 a | 12.63 c | 14.10 a,b,c | 13.18 b,c | 0.23 | 0.0003 |
| TBARS (µg MDA/g thigh meat) | 9.85 a | 8.91 a,b | 9.04 a,b | 7.01 c | 8.22 b,c | 7.37 c | 0.213 | <0.0001 |
a,b,c Means within a row sharing different superscript letters are significantly different (p < 0.05). 1 Diets: NC (negative control): basal diet without any supplementation, PC (positive control): basal diet + 0.02% oxytetracycline (w/w), AA: basal diet + 0.02% ascorbic acid (w/w), RI11: basal diet + 0.3% postbiotic RI11 (v/w), RS5: basal diet + 0.3% postbiotic RS5 (v/w), UL4: basal diet + 0.3% postbiotic UL4 (v/w). SEM: Standard error of means, L*: Lightness, a*: Redness, b*: Yellowness, TBARS: Thiobarbituric acid reactive substances, MDA: Mainlymalondialdehyde.