Table 6.

Chemical, color parameters, and raw and cooked (sensorial) meat quality of broiler affected by dietary supplementation of ZnNPs, CurNPs, and Bacillus licheniformis. (n = 6).

Quality Parameters	Control	T1	T2	T3	T4	T5	T6	SEM	p-Value
Chemical
Moisture	65.9 cd	64.30 d	68.00 b	68.20 b	67.10 c	70.00 ab	71.00 a	0.803	<0.0001
Protein	19.45 d	20.12 c	21.40 c	22.00 b	21.20 c	21.22 c	23.00 a	0.408	<0.0001
Lipid	14.1 ab	15.00 a	10.20 c	9.30 cd	11.50 b	9.00 d	6.00 e	1.087	<0.0001
Ash	0.89 b	1.10 a	0.90 b	1.00 ab	1.00 ab	0.80 c	0.30 d	0.092	<0.0001
pH	5.5 de	6.00 c	5.80 d	6.10 c	6.30 b	6.20 bc	6.80 a	0.143	<0.0001
TBVN	6.4 a	5.90 b	5.90 b	5.60 bc	5.50 bc	5.10 c	4.80 cd	0.187	<0.0001
TBA	0.60 a	0.60 a	0.5 ab	0.4 b	0.3 b	0.2 c	0.2 c	0.061	<0.0001
Color
L*	60.10 ab	58.20 c	60.20 ab	60.00 ab	59.60 b	59.0 bc	61.20 a	0.334	<0.0001
a*	6.00 bc	6.50 ab	6.00 bc	6.00 bc	6.70 a	6.40 b	5.80 c	0.116	<0.0001
b*	15.00 bc	15.00 bc	15.90 b	14.10 cd	14.80 c	14.20 cd	16.10 a	0.268	<0.0001
Sensorial
Juiciness	4.20 bc	4.05 c	4.35 b	4.30 b	4.4 b	4.56 ab	4.80 a	0.085	<0.0001
Tenderness	4.90 b	4.75 bc	4.70 c	4.95 ab	4.70 c	4.96 ab	5.20 a	0.063	<0.0001
Taste	4.35 c	4.20 cd	4.44 b	4.34 c	4.20 cd	4.56 ab	4.80 a	0.075	<0.0001
Aroma	4.50 ab	4.35 c	4.50 ab	4.55 ab	4.56 ab	4.46 b	4.70 a	0.037	<0.0001

Basal diet (Control); T1: basal diet + 3.0 cm³ ZnNPs; T2: basal diet + 5.0 cm³ CurNPs; T3: basal diet + 2.0 cm³ Bl; T4: basal diet + 3.0 cm³ ZnNPs + 2 cm³ BL; T5: basal diet + 3.0 cm³ ZnNPs + 5.0 cm³ CurNPs and T6: basal diet + 3.0 ZnNPs + 5.0 CurNPs + 2.0 cm³ Bl; TVBN: total volatile basic nitrogen; TBA: thiobarbituric acid; L*: lightness; a*: redness; b*: yellowness. SEM: standard error mean. a–e Different letters within one raw are significantly different (p < 0.05).