Table 6.

Physicochemical properties of broiler chicken meat.

Item	Treatment1				Statistical parameters
	C	BSR1.5	BSR2	BSR2.5	SEM	P value, C vs. BSR	Linear	Quadratic
Breast muscle
Proportion in the chilled carcass, %	20.2	21.9	22.1	22.4	0.11	0.134	0.145	0.201
pH24	6.02	6.15	6.18	6.23	0.07	0.287	0.109	0.217
WHC, %	13.3d	15.7c	16.5	17.2a	0.05	0.016	0.023	0.326
Cooking losses, %	22.5a	18.6b	15.4c	15.9c	0.27	0.024	0.019	0.132
Shear force, N	32.4	31.8	32.6	31.9	0.46	0.128	0.243	0.147
Color parameters
L*	54.3	54.9	55.6	57.1	0.48	0.148	0.457	0.261
a*	10.4a	9.9a,b	9.5b	9.6b	0.07	0.033	0.024	0.196
b*	11.7	11.9	12.3	12.7	0.11	0.089	0.078	0.154
Drumstick muscle
Proportion in the chilled carcass, %	17.44b	17.42b	19.41a	19.28a	0.21	0.037	0.042	0.138
pH24	6.54	6.61	6.72	6.68	0.05	0.264	0.217	0.315
WHC, %	12.7c	13.5b,c	15.4a	14.6b	0.09	0.029	0.043	0.229
Cooking losses, %	20.8a	17.6b	18.4b	17.9b	0.21	0.031	0.025	0.278
Shear force, N	30.1	29.8	29.9	30.6	0.34	0.287	0.145	0.098
Color parameters
L*	47.8	47.5	48.3	48.6	3.18	0.264	0.119	0.367
a*	15.6	15.4	15.9	16.2	1.24	0.128	0.248	0.438
b*	9.51	9.78	9.67	9.93	0.07	0.091	0.078	0.248

Data represent the mean of 10 broiler chickens per treatment.

^{a, b, c}Significantly different at P < 0.05.

Abbreviations: pH24, pH at 24 h postmortem; SEM, standard error of the mean; WHC, water-holding capacity.

¹Treatments: C = control diet without Boswellia serrata supplementation; BSR1.5 = diet with 1.5% Boswellia serrata supplementation; BSR2 = diet with 2% Boswellia serrata supplementation; BSR2.5 = diet with 2.5% Boswellia serrata supplementation.