. 2020 Aug 7;99(11):5744–5751. doi: 10.1016/j.psj.2020.07.033

Table 8.

Physical properties and texture profile analysis of breast fillets of male broilers measured at 35 d.

	Treatment						SEM	P-value
	T1 negative control	T2 positive control	T3 AGP	T4 MO_mint	T5 MO_Liq	T6 Sang_Ext	SEM	P-value
CL, %	28.19	29.30	25.64	29.11	31.33	29.43	2.23	NS
WHC, %	28.47	30.74	27.80	27.29	31.39	28.56	1.56	NS
MFI	72.67^c	90.94^a	87.24^a,b	90.35^a	87.11^a,b	78.89^b,c	3.95	0.013
SF, kgf	1.09	1.18	1.26	1.21	1.46	1.48	0.11	NS
Hardness, kg	0.96^a	0.77^a	0.77^a	0.83^a	0.48^b	0.82^a	0.098	0.05
Springiness	0.59	0.59	0.59	0.62	0.63	0.60	0.017	NS
Cohesiveness	0.46	0.48	0.46	0.48	0.48	0.49	0.009	NS
Chewiness	2.49^b	2.08^a,b	2.01^b	2.41^a,b	2.41^a,b	2.32^a	0.234	0.05

^a-cMeans within the same row with different superscripts differ (P < 0.05).

T1, control (negative); T2, infected with S. typhimurium (positive control); T3, infected + avilamycin at the rate of 0.10 g/kg (AGP); T4, infected + plant extract in dried form at the rate of 0.20 g/kg (MO_Liq); T5, infected + plant extract in liquid form at the rate of 0.25 ml/l (MO_Liq); and T6, infected + Sangrovit Extra at the rate of 0.15 g/kg (Sang_Ext).

Abbreviations: AGP, antimicrobial growth promoter; CL, cooking loss; MFI, myofibril fragmentation index; SF, shearing force; WHC, water-holding capacity.