Skip to main content
. 2019 Dec 30;99(1):301–309. doi: 10.3382/ps/pez490

Table 6.

Effects of dietary RC and FC on meat quality of broiler chickens.


Dietary treatment1


Effect of RC2
Effect of FC3
Item (%) CON RC1 RC2 RC4 FC1 FC2 FC4 SEM P L Q L Q
Breast muscle
pH 5.81 6.02 5.99 5.91 5.89 5.78 5.88 0.050 NS NS NS NS NS
WHC 19.90 20.27 19.78 20.51 19.17 17.26 18.68 0.484 NS NS NS NS NS
DM, % 26.08 25.79 25.61 26.83 26.97 26.66 26.35 0.196 NS NS NS NS NS
CP, % 23.26 22.79 22.77 24.21 23.95 23.57 23.01 0.213 NS NS NS NS NS
EE, % 1.48 1.65 1.40 1.13 1.58 1.75 1.82 0.106 NS NS NS NS NS
Ash, % 1.34 1.36 1.43 1.49 1.43 1.34 1.52 0.035 NS NS NS NS NS
L* 58.69 58.69 59.97 59.41 59.05 59.35 59.45 0.290 NS NS NS NS NS
a* 1.19 1.16 0.68 0.69 1.03 1.23 1.08 0.095 NS NS NS NS NS
b* 5.40 5.55 5.47 5.30 5.94 5.52 5.67 0.131 NS NS NS NS NS
Tight muscle
pH 6.28 6.33 6.47 6.41 6.33 6.36 6.25 0.038 NS NS NS NS NS
WHC 19.29 19.84 19.35 18.68 18.26 18.11 19.47 0.316 NS NS NS NS NS
DM, % 23.89 22.77 23.52 24.01 24.15 24.38 24.17 0.204 NS NS NS NS NS
CP, % 19.69 19.02 19.51 19.96 20.00 20.24 19.95 0.178 NS NS NS NS NS
EE, % 2.86 2.63 2.81 2.74 2.83 2.59 2.71 0.054 NS NS NS NS NS
Ash, % 1.34a,b 1.12b 1.20b 1.32a,b 1.32a,b 1.55a 1.52a 0.043 * NS * * NS
L* 58.37 58.61 59.70 58.66 59.32 57.41 59.07 0.272 NS NS NS NS NS
a* 3.13 3.29 3.68 3.54 3.28 2.98 3.01 0.093 NS NS NS NS NS
b* 5.97a–c 6.34a–c 7.29a 6.96a,b 5.64b,c 5.42c 6.21a–c 0.178 * NS NS NS NS
a–c

Means within the same row that have no common superscript are significantly different (P ≤ 0.05).

n = 3 (WHC, DM, CP, EE, ash) and 7 (pH, L*, a*, b*).

WHC = water-holding capacity, CP = crude protein, EE = ether extract, L* = Lightness, a* = redness, b* = yellowness, RC = raw sour cherry kernel, FC = fermented sour cherry kernel.

L = linear, Q = quadratic, * = P ≤ 0.05.

1

CON = basal diet, RC1, RC2, and RC4 = basal diet containing 1, 2, 4% raw sour cherry kernel, respectively, FC1, FC2, FC4 = basal diet containing 1, 2, 4% fermented sour cherry kernel, respectively.

2,3

Orthogonal polynomials were used to determine linear and quadratic effect of raw and fermented sour cherry kernel.