. 2020 May 4;100(1):84–93. doi: 10.1016/j.psj.2020.04.019

Table 6.

Cooking loss, water holding capacity (WHC), proteolysis, and (TC) of meats of growing Japanese quails supplemented with dietary Bacillus toyonensi and Bifidobacterium bifidum at the end of experimental periods studied (42 D of age).

Treatments	Cooking loss (%)	WHC (%)	Proteolysis (%)	TC (%)
T1	20.33^a	23.48^c	26.67^a	64.31^a
T2	19.67^b	23.51^c	23.33^b	51.00^b
T3	19.60^b	23.67^c	21.00^c	41.02^c
T4	19.43^b	24.07^b	20.33^c	32.33^d
T5	19.63^b	24.62^b	15.67^e	23.00^f
T6	19.77^b	24.68^b	17.33^d	41.00^c
T7	18.27^c	24.31^b	23.67^b	27.35^e
T8	17.57^d	24.65^b	21.00^c	21.30^g
T9	17.47^d	25.33^a	15.00^e	20.33^g
T10	17.10^d	25.93^a	11.33^f	21.00^g
P-value	<0.001	<0.001	<0.001	<0.001
SEM	0.04	0.07	0.63	0.78

Means in the same column within each classification bearing different letters are significantly (P < 0.05) different.