. 2019 Dec 10;99(2):1028–1037. doi: 10.1016/j.psj.2019.10.008

Table 6.

The effect of diets with different Arg and Met content on the physicochemical properties of breast meat in turkeys at 16 wk of age.

Item	Crude protein, %	Color²			pH₂₄
Item	Crude protein, %	L*	a*	b*	pH₂₄
Treatment¹
Arg₉₀Met₃₀	24.9	58.7	5.49	11.6	5.97
Arg₉₀Met₄₅	25.1	58.7	5.39	11.9	5.66
Arg₁₀₀Met₃₀	24.9	61.1	5.20	12.1	5.72
Arg₁₀₀Met₄₅	25.0	60.0	5.04	11.6	5.71
Arg₁₁₀Met₃₀	24.9	60.0	5.15	11.4	5.71
Arg₁₁₀Met₄₅	25.2	58.9	5.10	11.6	5.73
SEM	0.054	0.370	0.092	0.137	0.044
Arg level, %
90	250	58.7	5.44	11.8	5.81
100	25.0	60.5	5.12	11.8	5.71
110	25.1	59.4	5.13	11.5	5.72
Met level, %
30	24.9	59.9	5.28	11.7	5.80
45	25.1	59.2	5.18	11.7	5.70
P value
Arg	0.759	0.137	0.300	0.572	0.557
Met	0.204	0.335	0.583	0.982	0.245
Arg × Met	0.815	0.801	0.973	0.467	0.219

Abbreviations: Arg, arginine; Lys, lysine; Met, methionine; SEM, standard error of mean.

Treatment: Arg90Met30 received 90% Arg level and 30% Met level relative to the content of dietary Lys; Arg90Met45 received 90% Arg level and 45% Met level relative to the content of dietary Lys; Arg100Met30 received 100% Arg level and 30% Met level relative to the content of dietary Lys; Arg100Met45 received 100% Arg level and 45% Met level relative to the content of dietary Lys; Arg110Met30 received 110% Arg level and 30% Met level relative to the content of dietary Lys; Arg110Met45 received 110% Arg level and 45% Met level relative to the content of dietary Lys.

L*: lightness, lower values indicate a darker color; a*: redness, higher positive values indicate a higher contribution of redness; b*: yellowness, higher positive values indicate a higher contribution of yellowness.