Table 5.

Carcass characteristics and fresh meat quality in the CON and MG300 groups.

Item	CON	MG300	SEM	P-value
Dressed percentage (%)	91.087	91.254	0.128	0.538
Half-eviscerated yield (%)	86.828	87.163	0.155	0.301
Eviscerated yield (%)	79.132	80.106	0.269	0.066
Leg muscle (%)	16.820	17.966∗∗	0.225	0.004
Breast muscle (%)	14.115	14.891	0.225	0.083
Drip loss (%)	2.802	2.278∗	0.117	0.016
pH1	5.700	5.670	0.023	0.538
pH24	5.424	5.533∗∗	0.020	0.001
Decline of pH	0.275	0.136∗∗	0.028	0.005

Means within a row with asterisk indicates significant differences according to unpaired 2-tailed t test (∗P < 0.05, ∗∗P < 0.01).

Abbreviations: CON, basal diet; MG, α-monoglyceride; MG300, basal diet +300 mg/kg MG; pH₁, muscle pH measured within 45 min after slaughter; pH₂₄, muscle pH measured after storage at 4°C for 24 h.