Table 2.

pH and color (L*, a*, and b*) of breast meat (pectoralis superficialis) of 35-day-old broilers at 24 h postmortem

Treatment		pH		L*		a*		b*
		Mean	SD	Mean	SD	Mean	SD	Mean	SD
TC
U		5.99	0.11	54.50	3.01	1.68	1.08	8.38b	1.98
M		5.96	0.09	54.55	2.18	0.35	0.82	7.88b	1.29
MM		5.94	0.10	55.34	2.92	0.18	1.44	11.13a	3.91
HS
U		5.95	0.06	55.30	2.17	3.46	1.50	8.09b	0.75
M		5.79	0.09	55.85	2.89	0.73	1.10	9.65a	1.73
MM		5.84	0.09	55.7	1.85	1.24	2.55	8.96ab	1.43
Main effects
Diet
U		5.97a	0.09	54.90	2.57	2.57a	1.57	8.24	1.45
M		5.87b	0.12	55.20	2.56	0.54b	0.96	8.77	1.74
MM		5.89b	0.11	55.55	2.37	0.71b	2.07	10.05	3.05
AT
TC		5.96a	0.10	54.80	2.64	0.74b	1.29	9.13	2.91
HS		5.86b	0.11	55.64	2.25	1.81a	2.12	8.90	1.46
P-value
Diet		0.008		0.773		0.001		0,054
AT		0.003		0.259		0.018		0,706
Diet × AT		0.126		0.883		0.432		0.039

Results are presented as mean and standard deviation (SD).

L* lightness, a* redness, b* yellowness, U unsupplemented diet, M diet supplemented with dl-methionine, MM diet supplemented with methionine dipeptide (dl-methionyl-dl-methionine), AT ambient temperature, TC thermal comfort condition, HS heat stress condition

^a,b,cMeans in a column followed by different letters differ significantly by Tukey’s test (P < 0.05).