Table 6.
Effect of dietary keratinase on meat quality of broilers.1
| Control | 100,000 U/kg keratinase | 200,000 U/kg keratinase | P valuelinear | P valueQuadratic | |
|---|---|---|---|---|---|
| pH 45min | 6.13 ± 0.08a | 6.11 ± 0.06a | 6.23 ± 0.06b | 0.008 | 0.003 |
| pH 24h | 5.91 ± 0.03 | 5.91 ± 0.06 | 5.90 ± 0.06 | 0.475 | 0.680 |
| Meat color | |||||
| L* (lightness) | 57.3 ± 7.5b | 56.5 ± 3.5b | 49.5 ± 5.4a | 0.008 | 0.014 |
| a* (redness) | 10.7 ± 1.0 | 10.9 ± 1.7 | 11.7 ± 1.5 | 0.116 | 0.247 |
| b* (yellowness) | 6.22 ± 2.20 | 7.26 ± 1.62 | 6.37 ± 2.25 | 0.878 | 0.516 |
| Drip loss, % | 8.11 ± 0.50b | 6.31 ± 0.95a | 5.74 ± 0.89a | 0.000 | 0.000 |
| Cooking loss, % | 16.7 ± 2.7 | 15.8 ± 1.7 | 17.0 ± 2.8 | 0.810 | 0.575 |
1
Values are means ± SD, n = 9. Means in a row with different superscript letters are different, P < 0.05.