Table 7.

Effects of star anise, essential oil, and leavings on pH, meat color, water-holding capacity, shear force, and intramuscular fat of broilers.¹

Items	Control	Star anise	Essential oil	Leavings	SEM	P-value
Brest muscle
pH 45 min	6.30	6.44	6.33	6.42	0.048	0.148
pH 24 h	5.88	5.85	5.85	5.88	0.080	0.981
pH 48 h	7.07	7.12	7.13	7.10	0.118	0.983
Meat color
L∗	47.0	47.0	47.2	46.9	0.948	0.994
a∗	0.7	0.7	0.7	0.6	0.063	0.979
b∗	7.6	7.6	7.5	7.7	0.438	0.984
Drip, %	6.279a	6.275a	5.866b	6.294a	0.096	0.012
Boiling, %	21.02	20.96	20.86	20.77	0.426	0.976
Shear force, N	13.13	13.11	12.69	13.06	0.515	0.921
Intramuscular fat, %	2.655	2.670	2.525	2.584	0.102	0.731
Thigh muscle
pH 45 min	6.57	6.62	6.52	6.52	0.071	0.694
pH 24 h	6.15	6.18	6.18	6.18	0.127	0.998
pH 48 h	7.33	7.30	7.33	7.33	0.123	0.997
Meat color
L∗	51.7	51.7	52.4	52.2	1.357	0.975
a∗	3.9	3.4	3.4	3.6	0.289	0.600
b∗	8.6	8.5	8.5	8.6	0.477	0.996
Drip, %	7.879a	7.817a	7.253b	7.849a	0.129	0.007
Boiling, %	12.69	12.38	12.45	12.70	0.374	0.900
Shear force, N	8.94	8.96	8.67	8.91	0.133	0.402
Intramuscular fat, %	2.724	2.744	2.726	2.744	0.116	0.999

^a-bMeans within a row with different letters differ significantly (P < 0.05).

L∗, Lightness; a∗, Redness; b∗, Yellowness.

¹Data are means for 8 replicates per treatment.