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. 2019 Dec 17;98(12):6787–6796. doi: 10.3382/ps/pez404

Table 4.

Effect of dietary BLE on meat quality of broilers.

	Diet treatment³							P value
Item	CTR	BLE1	BLE2	BLE3	BLE4	BLE5	SEM¹	Linear²	Quadratic²
24 h drip loss (%)	3.83^a	3.63^a,b	3.46^a,b	2.94^b	2.80^b	3.42^a,b	0.12	0.035	0.102
48 h drip loss (%)	4.59	4.55	4.21	3.57	3.60	4.15	0.14	0.051	0.161
Cooking loss (%)	14.25	12.80	12.54	14.04	13.96	14.37	0.32	0.405	0.175
pH 45 min	6.53^b	6.59^a,b	6.63^a,b	6.66^a	6.69^a	6.53^b	0.02	0.366	0.003
L*	47.40^b,c	47.52^b,c	46.31^c	49.14^a,b	50.27^a	49.43^a,b	0.37	0.004	0.559
a*	2.87^a	2.30^a,b	2.47^a,b	1.93^b	2.06^b	2.30^a,b	0.10	0.049	0.091
b*	8.75^a–c	8.41^b,c	8.98^a–c	8.16^c	10.14^a,b	10.32^a	0.24	0.013	0.119
Shearing force (N)	28.55^a	21.22^b,c	19.51^b,c	18.67^c	23.54^a–c	24.76^a,b	0.81	0.400	<0.001

L*: Lightness; a*: Redness; b*: Yellowness.

^{^a–c}

Means within the same row with no common superscript differ significantly (P < 0.05).

^¹

Standard error of the means.

^²

Orthogonal polynomials were used to evaluate linear and quadratic responses to the levels of BLE treatment.

^³

CTR: basal diet BLE1, BLE2, BLE3, BLE4, and BLE 5 group, basal diet adding 1.0, 2.0, 3.0, 4.0, and 5.0 g/kg BLE, respectively.