Table 7.

Effects of the supplementation of functional oils¹ and virginamycin² on the percentage of breast and leg meat yield, and color measurements (L∗, a∗, b∗), drip loss, and TBARS of the breast meat at 20 wk from turkey toms (experiment 1).

Meat yield and quality measurement	Functional oils1	Virginiamycin2	P value	SEM
Carcass (%)
Breast	25.14	24.26	0.11	0.38
Leg	20.77	21.71	0.03	0.30
Breast meat color
L∗	48.07	47.15	0.07	0.34
a∗	3.27	3.21	0.83	0.17
b∗	1.55	1.4	0.41	0.13
% Drip loss after 7 D of storage	2.40	3.39	0.12	0.42
TBARS (mg malonaldehyde/kg)
Red meat	3.48	3.59	0.60	0.11
White meat	2.66	3.11	0.02	0.13

Abbreviation: TBARS, thiobarbituric-acid reactive substances.

¹0.15% Essential, Oligo Basics Agroindustrial Ltda., Cascavel, Brazil.

²Stafac, Phibro Animal Health, Westport, CT.