Table 6.
Effect of dietary supplementation with pioglitazone hydrochloride (PGZ) and l-carnosine (LC) on the meat quality of breast muscles of broiler chickens (n = 5).
| Item | Treatment |
SEM |
P-value |
|||||
|---|---|---|---|---|---|---|---|---|
| PGZ, 0 mg/kg |
PGZ, 15 mg/kg |
|||||||
| LC, 0 mg/kg |
LC, 400 mg/kg |
LC, 0 mg/kg |
LC, 400 mg/kg |
PGZ | LC | PGZ × LC | ||
| Shear force, N | 20.32 | 20.71 | 20.05 | 20.60 | 0.41 | 0.956 | 0.118 | 0.139 |
| Drip loss, % | 2.31 | 1.83 | 2.15 | 1.69 | 0.11 | 0.545 | 0.028 | 0.175 |
| Cooking loss, % | 19.03 | 16.62 | 18.59 | 16.76 | 0.32 | 0.960 | 0.015 | 0.178 |
| pH 45 min | 5.93 | 5.95 | 5.97 | 5.98 | 0.03 | 0.427 | 0.140 | 0.194 |
| pH 24 h | 5.78 | 5.86 | 5.77 | 5.82 | 0.25 | 0.449 | 0.327 | 0.506 |
| Color 45 min | ||||||||
| L∗ | 50.3 | 49.3 | 50.5 | 49.5 | 0.34 | 0.620 | 0.723 | 0.449 |
| a∗ | 8.69 | 8.75 | 8.67 | 8.83 | 0.20 | 0.836 | 0.714 | 0.817 |
| b∗ | 9.92 | 9.89 | 9.88 | 9.72 | 0.29 | 0.791 | 0.921 | 0.840 |
| Color 24 h | ||||||||
| L∗ | 51.5 | 49.2 | 51.0 | 49.8 | 0.39 | 0.713 | 0.214 | 0.900 |
| a∗ | 8.40 | 8.32 | 8.25 | 8.43 | 0.12 | 0.564 | 0.463 | 0.320 |
| b∗ | 8.02 | 7.76 | 7.71 | 7.67 | 0.19 | 0.540 | 0.613 | 0.545 |
| Intramuscular fat, % | 0.99 | 1.02 | 1.14 | 1.27 | 0.04 | 0.024 | 0.304 | 0.502 |
L∗=lightness; a∗=redness; b∗=yellowness.