Table 7.
Physical properties of muscles.
| Item | Groups | SEM | p-Value | ||
|---|---|---|---|---|---|
| SBM | SEC | EFS | |||
| Breast | |||||
| pH15 | 5.89 | 5.91 | 5.92 | 0.032 | 0.975 |
| pH24 | 5.69 | 5.70 | 5.72 | 0.013 | 0.081 |
| L* | 52.2 | 53.3 | 53.2 | 0.603 | 0.714 |
| a* | 2.44 b | 4.43 a | 2.03 b | 0.350 | <0.05 |
| b* | 0.71 b | 1.16 a | 0.82 b | 0.194 | <0.05 |
| C* = [(a*)2 + (b*)2]0.5 | 2.63 b | 4.72 a | 2.51 b | 0.344 | <0.05 |
| H = log (b*/a*) | 0.344 b | 0.320 b | 0.605 a | 0.126 | <0.05 |
| WHC (%) | 13.1 a | 9.8 b | 12.0 a | 0.691 | <0.05 |
| Thigh | |||||
| pH15 | 5.88 | 5.90 | 5.89 | 0.019 | 0.647 |
| pH24 | 5.95 a | 5.88 a,b | 5.81 b | 0.022 | <0.05 |
| L* | 48.1 | 50.2 | 48.9 | 0.682 | 0.443 |
| a* | 4.30 b | 4.51 b | 5.44 a | 0.376 | <0.05 |
| b* | 0.696 a | 0.881 a | 0.388 b | 0.257 | <0.05 |
| C* = [(a*)2 + (b*)2]0.5 | 4.72 | 4.82 | 5.73 | 0.339 | 0.420 |
| H = log (b*/a*) | 0.613 a | 0.203 b | 0.179 b | 0.123 | <0.05 |
| WHC (%) | 8.97 a | 5.67 b | 9.63 a | 0.566 | <0.05 |
SBM—soybean meal, SEC—soybean expeller cake non-GM, EFS—extruded full-fat soybean non-GM, SEM—standard error of mean; L*—lightness, a*—redness, b*—yellowness, C*—chroma, H—hue, WHC—water holding capacity; a,b,c—means with different superscripts within a row are significantly different at p < 0.05.