Table 6.

Effects of Achyranthes bidentata polysaccharide on meat quality in ducks.¹

Item2	CON3	ABP23	ABP43	SEM	P-value
					Linear	Quadratic
pH45 min	6.62	6.61	6.63	0.02	0.60	0.25
pH24 h	5.61	5.65	5.78	0.03	0.06	0.84
WHC, %	47.6	49.1	49.6	1.30	0.14	0.75
Cook loss, %	29.8	29.3	29.5	0.55	0.69	0.28
TBARS, mg MDA/kg	1.59	1.57	1.56	0.05	0.11	0.67
Meat color
Lightness (L∗)	53.2	54.1	54.0	0.71	0.63	0.26
Redness (a∗)	13.1	13.8	13.4	0.40	0.60	0.25
Yellowness (b∗)	10.3	10.5	10.2	0.31	0.69	0.21
Drip loss, %
day 1	2.58	2.56	2.54	0.11	0.21	0.63
day 3	4.51	4.48	4.47	0.10	0.18	0.58
day 5	7.15	7.09	7.05	0.13	0.17	0.72

¹Means represent 10 replicates with 10 birds per cage (n = 100/group).

²WHC, water holding capacity; TBARS, 2-thiobarbituric acid reactive substances.

³CON, basal diet; ABP2, basal diet containing 0.02% ABP; ABP4, basal diet containing 0.04% ABP.