. 2020 Dec 10;100(3):100904. doi: 10.1016/j.psj.2020.12.009

Table 4.

Meat quality characteristics of broiler chickens fed different levels of clove seeds.

Parameter	Clove seed level							SEM	P Value
Parameter	0%	1%	2%	3%	4%	5%	6%	SEM	Linear	Quadratic
WHC	0.25^a,b	0.21^b	0.25^a,b	0.29^a	0.24^a,b	0.22^b	0.23^a,b	0.01	0.032	0.012
Cooking loss%	31.75^a	26.73^b,c	28.93^a,b	27.56^b,c	27.24^b,c	23.47^c,d	22.47^d	0.62	0.012	0.001
MFI	77.68	75.92	74.35	77.54	72.76	70.25	73.99	0.96	0.821	0.049
Shear force (kg)	1.39^a,b	1.54^a,b	1.72^a	1.40^a,b	1.72^a	1.77^a	1.21^b	0.06	0.034	0.005
Texture profile analysis
Hardness (kg)	1.00^b	1.15^b	1.67^a	0.96^b	0.72^b	0.76^b	1.12^b	0.06	0.018	0.001
Springiness	0.55^c	0.59^b,c	0.61^a,b	0.59^b,c	0.64^a	0.58^b,c	0.56^c	0.01	0.024	0.013
Cohesiveness	0.49	0.49	0.50	0.49	0.48	0.48	0.50	0.01	0.058	0.062
Chewiness	2.70^b	3.33^b	4.96^a	2.76^b	2.19^b	2.10^b	3.03^b	0.19	0.022	0.028

^a–eMean values of different superscripts on the same row are significantly different at (P < 0.05, 0.01 or 0.001).

Abbreviations: MFI, myofibril fragmentation index; WHC, water-holding capacity.