. 2020 Jan 22;99(3):1341–1348. doi: 10.1016/j.psj.2019.10.052

Table 5.

Effect of housing system, age, and their interaction on thigh meat quality.

HS	Moisture loss rate (%)	L*	a*	b*	Shearing force (N)	pH
CC	19.86	41.86^b	16.30	8.26	33.60	6.07
FF	22.01	45.78^a	15.24	8.60	38.74	6.01
SEM	1.037	1.004	0.766	0.464	2.362	0.059
Age
32 wk	20.13^B	50.81^A	7.33^B	7.99	36.30^a,b	-
41 wk	28.62^A	-	-	-	30.61^b	5.89^b
49 wk	16.64^B	41.59^B	21.62^A,a	8.08	-	6.06^a,b
57 wk	18.28^B	39.06^B	18.36^A,b	9.21	41.61^a	6.17^a
SEM	1.445	1.230	0.938	0.569	2.893	0.073
HS	NS	0.011	NS	NS	NS	NS
Age	<0.001	<0.001	<0.001	NS	0.042	0.020
HS × age	NS	NS	NS	NS	NS	0.012

Means within a column followed by different superscript letters differ significantly; NS: P > 0.05; ^A,BP < 0.01; ^a,bP < 0.05.

- = Data were not measured.

Abbreviations: a*, redness; b*, yellowness; CC, conventional cage; FF, flattening on floor; HS, housing system; L*, lightness.