Table 2.

Effects of dietary supplementation of taurine on meat quality of broiler chickens subjected to H₂O₂ administration¹

	Treatments
Items2	Control	H2O2	H2O2 + taurine	P-value
pH24 h	6.45 ± 0.05a	6.15 ± 0.05b	6.27 ± 0.03ab	<0.01
a*	2.8 ± 0.1	2.7 ± 0.1	2.7 ± 0.1	0.95
b*	17.0 ± 0.4	17.2 ± 0.4	17.2 ± 0.4	0.89
L*	50.4 ± 0.4	51.5 ± 0.4	50.7 ± 0.6	0.26
Drip loss, %	1.50 ± 0.05	1.53 ± 0.05	1.51 ± 0.03	0.70
Cooking loss, %	15.1 ± 0.2	15.3 ± 0.3	14.9 ± 0.4	0.59
Shear force value, N	17.8 ± 0.5c	20.8 ± 0.4a	19.0 ± 0.3b	<0.01

¹Values are means ± SE, n = 8.

²a*, redness; b*, yellowness; L*, lightness; control, broilers fed a basal diet and received no injections; H₂O₂, birds fed a basal diet and received an intraperitoneal injection of 10% H₂O₂ on day 9 of the experiment (at 37 d of age), with a dosage of 1.0 mL/kg BW; H₂O₂ + taurine, birds fed the basal diet supplemented with 5 g/kg taurine and received the same injection as the H₂O₂ group.

^a–cMean values within a row followed by different lowercase superscript letters were significantly different (P < 0.05) between groups.