Table 4.
Meat quality and carcass traits of broilers (n = 10).
| Dietary Treatments 1 | SEM 2 | p-Value | ||||
|---|---|---|---|---|---|---|
| Item | Control | LA | LAR | LAE | ||
| Breast | ||||||
| pH 24 h | 5.75 a,b | 5.79 a | 5.76 a,b | 5.64 b | 0.034 | 0.020 |
| Colour parameters | ||||||
| Lightness (L*) | 97.2 | 95.0 | 94.8 | 95.5 | 1.34 | 0.595 |
| Redness (a*) | 1.88 a | −0.04 b | 0.73 a,b | 0.39 a,b | 0.453 | 0.032 |
| Yellowness (b*) | 4.10 | 4.51 | 3.29 | 3.94 | 0.638 | 0.605 |
| Cooking loss (%) | 27.6 | 26.1 | 26.1 | 25.4 | 1.00 | 0.498 |
| Shear force (kg) | 2.77 | 2.66 | 2.42 | 2.68 | 0.186 | 0.597 |
| Thigh | ||||||
| pH 24 h | 5.91 b | 6.09 a | 6.03 a,b | 5.99 a,b | 0.042 | 0.035 |
| Color parameters | ||||||
| Lightness (L*) | 48.6 | 47.2 | 46.9 | 47.6 | 0.54 | 0.134 |
| Redness (a*) | 8.57 | 8.85 | 9.67 | 8.77 | 0.446 | 0.332 |
| Yellowness (b*) | 6.05 | 5.58 | 5.36 | 5.53 | 0.348 | 0.551 |
| Cooking loss (%) | 24.5 | 26.1 | 26.4 | 25.3 | 0.74 | 0.275 |
| Shear force (kg) | 2.07 | 2.38 | 2.19 | 2.16 | 0.116 | 0.296 |
1 Control, corn–soybean basal diet; LA, basal diet plus 15% L. digitata; LAR, basal diet plus 15% L. digitata + 0.005% Rovabio® Excel AP; LAE, basal diet plus 15% L. digitata + 0.01% recombinant CAZyme. 2 SEM, standard error of the mean. a,b Different superscript letters within a row indicate a significant difference (p < 0.05).