Table 2.
Means (standard deviations) for physicochemical parameters (n = 10): pH20, pH24, pH72, color (L* = lightness, a* = redness, b* = yelowness), storage loss, cooking loss, and shear force of breast muscle per breed (BG = Bresse Gauloise, VH = Vorwerkhuhn, WR = White Rock) and feed (C = control, VC+ = high in vicin, VC- = low in vicin).
| Breed | BG | VH | WR | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Diet | C | VC+ | VC- | C | VC+ | VC- | C | VC+ | VC- |
| pH | |||||||||
| pH20 | 6.27 (0.20) | 6.29 (0.19) | 6.29 (0.29) | 6.18 (0.22) | 6.41 (0.21) | 6.261 (0.16) | 6.32 (0.25) | 6.26 (0.17) | 6.23 (0.23) |
| pH24 | 5.92 (1.03) | 5.67 (0.44) | 5.73 (0.45) | 5.78 (0.31) | 5.75 (0.22) | 5.74 (0.30) | 5.84 (0.13) | 6.09 (0.13) | 5.96 (0.35) |
| pH72 | 5.49 a (0.33) | 5.10 b (0.16) | 5.27 a,b (0.22) | 5.96 (0.18) | 5.962 (0.23) | 5.86 (0.40) | 5.43 a (0.33) | 5.70 b (0.08) | 5.57 a,b (0.14) |
| Color with skin | |||||||||
| L*24 | 64.09 (3.04) | 61.58 (3.60) | 62.89 (3.47) | 68.09 (1.90) | 67.79 (3.70) | 67.38 (4.75) | 63.19 (5.24) | 65.58 (3.84) | 65.71 (2.58) |
| a*24 | 3.61 (2.02) | 3.57 (1.79) | 3.13 (0.86) | 3.12 (1.49) | 3.57 (0.90) | 3.46 (1.83) | 2.30 (1.09) | 1.21 (0.75) | 2.05 (1.63) |
| b*24 | 15.15 (3.53) | 15.93 (2.18) | 17.53 (1.87) | 14.19 (2.30) | 15.70 (2.20) | 15.88 (2.25) | 18.19 a (4.09) | 13.64 b (2.77) | 15.12 a,b (3.06) |
| Color without skin | |||||||||
| L*24 | 61.78 (4.44) | 60.19 (2.58) | 63.24 (2.87) | 62.83 (2.18) | 61.70 (1.69) | 62.32 (2.48) | 62.17 a,b (1.69) | 61.43 a (2.43) | 64.03 b (2.55) |
| a*24 | 0.10 a (0.53) | 0.83 b (0.58) | 0.58 a,b (0.45) | 0.73 (0.73) | 1.33 (0.72) | 1.11 (0.67) | 0.14 (0.52) | −0.42 (0.47) | 0.10 (0.53) |
| b*24 | 10.64 (2.06) | 12.36 (2.65) | 12.53 (1.77) | 10.05 (2.33) | 10.59 (2.01) | 9.82 (1.29) | 9.76 a (1.76) | 5.98 b (1.46) | 7.61 c (1.20) |
| L*72 | 61.20 (4.03) | 60.46 (2.38) | 62.25 (3.20) | 61.05 (2.26) | 60.48 (1.92) | 61.02 (1.67) | 61.05 (1.63) | 59.73 (2.52) | 61.36 (2.42) |
| a*72 | 0.88 a (0.40) | 1.54 b (0.75) | 1.23 a,b (0.51) | 1.46 (0.75) | 1.94 (0.75) | 1.55 (0.61) | 1.00 (0.37) | 0.90 (0.59) | 0.97 (0.56) |
| b*72 | 10.59 (1.17) | 12.46 (2.04) | 12.39 (1.80) | 9.24 (2.36) | 10.25 (1.89) | 9.22 (1.31) | 8.58 a (0.93) | 7.18 b (1.03) | 8.10 a,b (1.32) |
| Water holding capacity | |||||||||
| Storage loss (%) | 2.60 (0.34) | 2.34 (0.54) | 2.21 (0.44) | 2.33 (0.22) | 2.16 (0.34) | 2.01 (0.41) | 2.23 a (0.29) | 1.31 b (0.43) | 1.53 c (0.54) |
| Cooking loss (%) | 21.87 (1.53) | 20.79 (1.40) | 21.31 (0.97) | 20.54 (1.19) | 20.21 (1.14) | 20.49 (0.89) | 21.99 a (0.98) | 22.57 a,b (1.36) | 23.58 b (1.34) |
| Instrumental tenderness | |||||||||
| Shear force (N) | 3.91 (0.76) | 3.82 (0.64) | 3.93 (0.91) | 4.83 (0.68) | 5.21 (0.83) | 5.04 (0.99) | 5.29 a (0.76) | 4.60 b (0.36) | 4.51 c (0.63) |
a,b,c Values within a breed with differing superscript letters are statistically significantly different (α = 0.05). 1 n = 8 due to missing measurements at time of observation. 2 n = 9 due to missing measurements at time of observation.