Table 3. Effects of TABP and probiotics supplementation in diets on carcass and meat quality.

Carcass percentage and meat quality	Control	Level of TABP with 0.2% probiotics supplementation in diets (gm/kg)			SEM	p-value	Trend analysis
		10	30	50
Carcass and cutting percentage (%)
Thai carcass	84.02	86.14	84.21	82.96	0.48	0.21	NS
Dressing carcass	75.95	78.20	75.86	75.87	0.48	0.21	NS
Chill carcass	74.43	76.64	74.34	74.35	0.41	0.21	NS
Breast	25.20	25.38	24.47	25.05	0.56	0.94	NS
Fillets	4.56	5.57	4.62	4.87	0.11	0.06	NS
Wing	10.88	10.82	10.84	11.24	0.15	0.63	NS
Thigh	16.81	17.74	17.45	18.25	0.31	0.48	NS
Drum strict	11.01	11.14	11.55	11.65	0.17	0.52	NS
Head	6.41	6.18	5.99	5.76	0.22	0.75	NS
Shank	3.35	3.34	3.39	3.43	0.06	0.95	NS
Skeletal	18.91	17.53	19.56	18.54	0.68	0.76	NS
Internal organ	11.82	10.89	12.88	11.57	0.42	0.45	NS
Meat quality
pH 0	6.21	6.24	6.18	6.16	0.18	0.72	NS
pH 24	5.92	5.87	5.89	5.90	0.21	0.64	NS
Color at 24 h after chilled storage at 4°C
−L* (Lightness)	55.87	55.81	55.34	54.52	0.81	0.93	NS
−a* (Redness)	0.36	0.59	0.30	0.24	0.20	0.46	NS
−b* (Yellowness)	9.76	9.65	11.95	10.89	0.52	0.41	NS
−Chroma	0.001	0.004	0.001	0.001	0.00	0.05	NS
−Hue angle	1.53	1.51	1.55	1.55	0.09	0.16	NS
Water holding capacity (%)
−Drip loss	4.55	3.74	4.08	4.77	0.25	0.48	NS
−Cooking loss	21.75	22.71	24.36	23.88	0.84	0.70	NS
−Thawing loss	10.01	7.24	8.25	8.06	0.52	0.34	NS
−Roasting loss	21.06	20.71	22.28	20.72	1.01	0.94	NS

SEM = Standard error of mean, NS = Not significantly different (p > 0.05).