Table 9.
Effects of feeding functional oils1 for 0, 4, or 6 wk at the end of the finishing period on turkey tom meat color characteristics, 1, 4, and 7 D postmortem (experiment 2).
| Color measurement | Supplementation period (wks) | Time postmortem (D) |
||
|---|---|---|---|---|
| 1 | 4 | 7 | ||
| L∗ | ||||
| 0 | 49.5 | 51.9 | 50.2 | |
| 4 | 49.3 | 51.6 | 49.6 | |
| 6 | 49.9 | 52.2 | 50.1 | |
| Average 0–6 wks | 49.6b | 51.9a | 50.0b | |
| a∗ | ||||
| 0 | 2.59 | 3.99 | 3.73 | |
| 4 | 2.69 | 4.07 | 3.86 | |
| 6 | 2.62 | 3.84 | 3.96 | |
| Average 0–6 wks | 2.64b | 3.97a | 3.85a | |
| b∗ | ||||
| 0 | 2.37 | 4.14 | 3.94 | |
| 4 | 2.19 | 3.91 | 3.81 | |
| 6 | 2.26 | 3.78 | 3.54 | |
| Average 0–6 wks | 2.28b | 3.95a | 3.76b | |
a,bValues in the same column without a superscript in common differ statistically (P < 0.05).
1
0.15% Essential, Oligo Basics Agroindustrial Ltda., Cascavel, Brazil.