Table 5.

Effects of dietary linseed oil supplementation, with and without soybean isoflavone, on meat quality attributes in the breast muscle of yellow-feathered chickens¹

Meat quality indicators	4% LA	2% LA + 2% LO	4% LO	2% LA + 2% LO + SI	4% LO + SI	SEM	P values
							Treatment	LO	SI	LO × SI
Color
Lightness (L*)	57.12	56.32	57.45	56.62	55.12	0.582	0.78	0.90	0.47	0.35
Redness (a*)	14.15	14.55	14.28	13.83	14.95	0.256	0.73	0.51	0.97	0.29
Yellowness (b*)	11.45	10.40	11.00	11.78	10.07	0.335	0.50	0.47	0.88	0.15
pH24h	5.71	5.76	5.71	5.70	5.75	0.017	0.80	0.90	0.79	0.23
Drip loss (%)	3.48	3.71	3.79	3.51	3.83	0.115	0.84	0.95	0.35	0.75
Shear force (N)	35.58	38.67	39.40	35.38	36.28	1.075	0.70	0.63	0.41	0.45
IMF (%)	1.113	1.229	1.329	1.263	1.396	0.080	0.79	0.53	0.79	0.93

pH_24h = pH 24-h postmortem, IMF = intramuscular fat (as percentage of dry muscle).

¹ Data are means for n = 6 replicates (2 birds/replicate), dietary treatments were combinations of LA = lard; LO = linseed oil; and SI = 30 mg/kg soybean isoflavone.

² Treatment, all five diets. LO, dietary LO substituted for half or total LA in the last four diets. SI, dietary linseed oil with or without SI in the last four diets.