Table 5.
Mean values of moisture, fat and protein of hamburgers produced with chicken breast of Ross broiler chickens (AP95) without myopathies and affected by wooden breast myopathy.
| Parameters (g/100 g) | Normal | Moderate | Severe | p-Value 1 |
|---|---|---|---|---|
| Ashes | 2.66 ± 0.40 | 2.46 ± 0.40 | 2.42 ± 0.40 | 0.5441 |
| Moisture | 72.71 ± 0.28 | 72.07 ± 0.28 | 72.80 ± 0.30 | 0.8786 |
| Fat | 4.45 ± 0.21 b | 5.32 ± 0.20 a | 5.26 ± 0.20 a | <0.0001 |
| Protein | 16.16 ± 0.69 | 17.46 ± 0.69 | 16.81 ± 0.73 | 0.0620 |
1/a,b Means followed by different lowercase letters on the same line are significantly different by the Tukey test (p < 0.05).