Table-6.

Effects of TABP supplementation in broiler diets on carcass and meat quality.

Parameters	Level of TABP supplementation in broiler diets (g/kg)				SEM	p-value	Trend Analysis
	0	10	30	50
Carcass and cutting percentage (%)
Thai carcass	84.02	85.65	83.89	83.53	0.71	0.73	NS
Dressing percentage	75.95	77.45	76.96	76.34	0.43	0.64	NS
Chilled percentage	74.43	75.90	75.42	74.82	0.42	0.63	NS
Breast	25.20	29.65	28.57	29.58	0.28	0.42	NS
Fillets	4.56	5.12	4.78	5.21	0.12	0.34	NS
Wing	10.88	10.90	10.90	11.47	0.17	0.57	NS
Thigh	16.81	18.08	18.06	16.79	0.32	0.34	NS
Drum strict	11.01	11.58	11.20	11.29	0.17	0.69	NS
Head	6.41	6.81	6.09	6.03	0.25	0.69	NS
Shank	3.35	3.32	3.56	3.42	0.11	0.86	NS
Skeletal	18.91	17.21	20.73	18.39	0.21	0.02	NS
Internal organ	11.82	10.22	11.89	12.32	0.23	0.12	NS
Meat quality
pH 0	6.21	6.18	6.32	6.29	0.37	0.59	NS
pH 24	5.92	5.89	5.90	5.99	0.14	0.48	NS
Color at 24 h after chilled storage at 4°C
Lightness (L*)	55.87	52.50	56.80	55.63	0.66	0.19	NS
Redness (a*)	0.36	0.54	0.55	0.47	0.17	0.45	NS
Yellowness (b*)	9.76	9.54	10.07	10.31	0.43	0.92	NS
Chroma	0.001	0.003	0.003	0.002	0.00	0.03	NS
Hue angle	1.53	1.51	1.52	1.53	0.10	0.17	NS
Water holding capacity (%)
Drip loss	4.55	4.11	4.38	4.57	0.25	0.91	NS
Cooking loss	21.75	23.04	21.39	22.43	0.86	0.90	NS
Trawling loss	10.01	9.00	11.66	6.69	0.88	0.31	NS
Roasting loss	21.06	20.29	18.23	19.94	0.77	0.63	NS

SEM=Standard error of mean, NS=Not significantly different (p>0.05). TABP=Trimmed asparagus by-products