Table 5.

Effects of ginsenoside Rg1 on breast meat quality of broiler chickens (n = 6).

Items		Group					p -value
		CON	ATB	GS100	GS200	GS300	T	L	Q
Drip loss %		31.86 ± 3.95a	25.73 ± 1.95b	25.51 ± 1.78b	28.89 ± 4.15ab	27.46 ± 2.84b	0.013	0.05	0.088
Shearing force /kgf		1.96 ± 0.10a	1.96 ± 0.08a	1.73 ± 0.14b	2.11 ± 0.04a	1.72 ± 0.13b	<0.001	0.048	0.961
pH (24 h)		4.67 ± 0.26	4.70 ± 0.05	4.67 ± 0.22	4.7 ± 0.14	4.74 ± 0.09	0.949	0.518	0.726
Meat Color	L	52.65 ± 2.87	52.43 ± 1.41	51.23 ± 1.50	50.89 ± 1.68	49.96 ± 1.09	0.140	0.041	0.982
	a	0.74 ± 0.35	1.21 ± 0.37	1.58 ± 0.60	1.19 ± 1.32	1.68 ± 0.48	0.163	0.055	0.511
	b	6.50 ± 1.09	6.26 ± 0.51	6.22 ± 1.04	5.72 ± 1.10	4.84 ± 1.07	0.205	0.050	0.350

^a,bMean values with unlike letters between different groups were significantly different (P < 0.05).