Table 3.
Chemical composition and oxidative indices of broiler breast meats.
| Composition | Non-WB | WB | p-Value |
|---|---|---|---|
| Moisture (%) | 74.76 ± 0.55 | 77.86 ± 0.60 | 0.004 |
| Protein (% wet basis) | 22.12 ± 0.22 | 18.67 ± 0.57 | 0.002 |
| Fat (% wet basis) | 1.62 ± 0.05 | 1.52 ± 0.19 | 0.667 |
| Protein (% dry basis) | 87.92 ± 2.27 | 84.38 ± 1.49 | 0.222 |
| Fat (% dry basis) | 6.41 ± 0.21 | 6.81 ± 0.66 | 0.583 |
| Ash (% wet basis) | 1.16 ± 0.03 | 1.05 ± 0.02 | 0.012 |
| Lactate (mg/g meat) | 7.87 ± 0.51 | 6.18 ± 0.35 | 0.022 |
| TBARS (μmol malondialdehyde/kg meat) | 1.15 ± 0.11 | 1.23 ± 0.06 | 0.593 |
| Protein carbonyls (nmol/mg protein) | 0.79 ± 0.05 | 1.09 ± 0.10 | 0.029 |
The data are presented as mean ± standard error. non-WB = non-wooden breast (n = 7). WB = wooden breast (n = 5). TBARS = Thiobarbituric acid reactive substances.