. 2021 Sep 17;100(12):101479. doi: 10.1016/j.psj.2021.101479

Table 4.

Effect of different doses of chestnut wood tannins (T−: 0 mg/kg, T+: 500 mg/kg and T++: 2,000 mg/kg) added to a corn-soy based diet or wheat-palm oil-rapeseed based diet on meat pH, color (L*, a*, b*), carcass yield (%) and meat quality (drip, thawing and cooking loss (%), and shear force (N)) of broilers slaughtered at 42 d of age (n = 60).

	Corn			Wheat			P¹			SEM
	T−	T+	T++	T−	T+	T++	D	T	D*T
pH	6.15^c	6.24^b	6.29^b	6.38^a	6.35^a	6.39^a	<0.001	<0.001	<0.001	0.01
Meat color²
L*	56.70	57.12	56.78	57.36	57.39	57.47	0.094	0.848	0.837	0.16
a*	5.99^a	6.14^a	5.92^ab	5.44^bc	4.85^d	4.96^cd	0.001	0.421	0.010	0.06
b*	16.97	17.27	17.13	14.65	14.12	14.31	<0.001	0.520	0.088	0.11
Carcass yield	67.51	67.53	67.40	66.84	66.63	66.19	<0.001	0.291	0.557	0.11
Meat quality
Drip loss	1.75^a	1.60^ab	1.35^b	1.80^a	1.28^ab	1.12^b	0.285	0.021	0.607	0.08
Thawing loss	5.96	5.52	5.63	6.21	5.76	5.51	0.660	0.273	0.833	0.14
Cooking loss	16.45	15.07	15.37	18.24	19.21	19.29	<0.001	0.935	0.125	0.28
Shear force	9.35^a	8.53^ab	8.66^b	9.00^a	8.98^ab	8.54^b	0.954	0.041	0.219	0.10

^abcd

Values for a specific parameter within a diet with no letters or sharing a letter are not significantly different (P > 0.05).

D, Diet; T, tannin treatment.

L*: lightness (0 = black, 100 = white); a* green-red axis (green = negative values, red = positive values); b* blue-yellow axis (blue = negative values, yellow = positive values).