Table 6.

The effect of diets with different Arg and Met content on the physicochemical properties of breast meat in turkeys at 16 wk of age.

Item	Crude protein, %	Color2			pH24
		L∗	a∗	b∗
Treatment1
Arg90Met30	24.74	55.97	5.19	12.17	5.73
Arg90Met45	25.17	56.07	5.11	12.71	5.74
Arg100Met30	25.12	55.77	5.05	11.65	5.72
Arg100Met45	25.35	56.15	5.06	12.77	5.70
Arg110Met30	25.13	54.91	5.15	11.99	5.65
Arg110Met45	25.49	55.39	5.13	12.15	5.76
SEM	0.064	0.302	0.075	0.058	0.025
Arg level, %
90	24.96b	56.02	5.15	12.44	5.74
100	25.23a,b	55.96	5.05	12.21	5.71
110	25.31a	55.15	5.14	12.07	5.71
Met level, %
30	25.00b	55.55	5.13	11.94b	5.70
45	25.34a	55.87	5.10	12.54a	5.73
P-value
Arg	0.038	0.457	0.866	0.411	0.867
Met	0.005	0.611	0.882	0.011	0.525
Arg x Met	0.780	0.968	0.971	0.234	0.589

^a-bValues in the same column with no common superscript denote a significant difference (P < 0.05).

¹Treatment: Arg₉₀Met₃₀ received 90% Arg level and 30% Met level relative to the content of dietary Lys; Arg₉₀Met₄₅ received 90% Arg level and 45% Met level relative to the content of dietary Lys; Arg₁₀₀Met₃₀ received 100% Arg level and 30% Met level relative to the content of dietary Lys; Arg₁₀₀Met₄₅ received 100% Arg level and 45% Met level relative to the content of dietary Lys; Arg₁₁₀Met₃₀ received 110% Arg level and 30% Met level relative to the content of dietary Lys; Arg₁₁₀Met₄₅ received 110% Arg level and 45% Met level relative to the content of dietary Lys.

²L∗ - lightness, lower values indicate a darker color, a∗ - redness, higher positive values indicate more red color, b∗ - yellowness, higher positive values indicate more yellow color.