. 2022 Feb 2;101(4):101759. doi: 10.1016/j.psj.2022.101759

Table 2.

Effects of H₂O₂-induced oxidative stress on relative weight and meat quality in thigh muscle of broilers on 42 days post-hatch.

Items	Treatments					SEM¹	P value
Items	Control	Saline	2.5%H₂O₂	5%H₂O₂	10%H₂O₂	SEM¹	P value
pH_{24 h}	6.07^a	6.06^a	6.06^a	5.85^b	5.82^b	0.02	<0.01
a*	6.57	6.58	6.52	6.24	5.83	0.22	0.29
b*	17.69	17.75	17.81	18.29	19.05	0.40	0.31
L*	47.47	47.45	47.48	48.09	48.32	0.46	0.74
drip loss, %	1.25^b	1.26^b	1.28^b	1.35^b	1.62^a	0.02	<0.01
Cooking loss, %	13.52	13.68	13.65	13.91	14.10	0.11	0.06
Shear force value, N	15.36^b	15.59^b	15.56^b	19.33^a	20.09^a	0.44	<0.01
Thigh muscle weight, %	13.76^a	13.78^a	13.64^a	13.63^a	12.85^b	0.19	<0.01

Control is the noninjected treatment. Saline is 1 mL/kg BW physiological saline (0.75%) injected treatment. 2.5%H₂O₂, 5%H₂O₂, and 10%H₂O₂ are H₂O₂ treatments injected with 0.74, 1.48, and 2.96 mmol/kg BW H₂O₂ solution per bird.

¹SEM: pooled standard error of means.

^a,b

Means within a row with no common superscripts differ significantly (P < 0.05), n = 8.