. 2021 Jun 16;7(3):762–769. doi: 10.1016/j.aninu.2021.01.005

Table 4.

Effects of dietary acidifier supplementation on the thigh muscle meat quality of broilers.¹

Item	NC	NC + antibiotic (8 mg/kg)	NC + PA (0.1 g/kg)	NC + PA (0.2 g/kg)	NC + PA (0.3 g/kg)	NC + LA (0.3 g/kg)	SEM	P-value
Drip loss _24 h, %	1.47	1.89	1.59	1.48	1.29	1.55	0.06	0.15
Shear force, N	21.75^a	15.99^b	13.91^b	14.94^b	14.89^b	12.92^b	0.62	<0.0001
Cooking loss, %	20.73	21.96	19.90	19.86	21.72	19.13	0.45	0.43
pH _45 min	6.57	6.50	6.60	6.58	6.66	6.53	0.02	0.13
pH _24 h	6.35^abc	6.38^ab	6.34^abc	6.46^a	6.20^bc	6.18^c	0.03	<0.05
L∗	56.24	56.51	56.01	57.51	56.15	55.77	0.28	0.56
a∗	13.86	13.88	13.87	12.64	13.91	13.52	0.16	0.16
b∗	10.82^b	13.79^a	12.59^a	13.49^a	13.85^a	14.44^a	0.36	<0.05

NC = negative control (basal diet); PA = phosphoric acid; LA = lactic acid.

^{a, b, c} Within a row, values with different superscripts indicate a significant difference (P < 0.05).

Each value represents the mean of 6 replicates (n = 6).