Effects of Clostridium butyricum on antioxidant properties, meat quality and fatty acid composition of broiler birds

Table 7 Effect of C. butyricum on meat quality of broilers

Item	Control	CB1	CB2	CB3	Antibiotic	Pooled SE	P-value
Breast muscle^a
Lightness	56.8	54.0	57.5	59.4	55.3	1.6	0.1562
Redness	11.1	11.1	10.6	10.0	10.4	0.7	0.7995
Yellowness	12.2ab	11.1b	11.1b	12.8ab	13.9a	0.7	0.0240
pH_45min	6.19b	6.49a	6.12b	6.27ab	6.48a	0.09	0.0119
pH_24h	5.98	5.96	6.04	6.06	6.01	0.03	0.2033
Thigh muscle^a
Lightness	59.3	58.6	60.2	58.2	58.0	1.3	0.7344
Redness	14.0	14.5	12.4	13.1	13.0	0.6	0.1742
Yellowness	10.3	9.8	9.7	12.0	12.9	1.0	0.1027
pH_45min	6.41c	6.60a	6.53ab	6.45bc	6.55ab	0.04	0.0049
pH_24h	6.58	6.69	6.67	6.61	6.78	0.08	0.3774

Means with different letters within the same row differ (P < 0.05).
Control = basal diet; CB1 = the basal diet supplemented with 2.5 × 10⁸ cfu C. butyricum/kg; CB2 = the basal diet supplemented with 5 × 10⁸ cfu C. butyricum/kg; CB3 = the basal diet supplemented with 1 × 10⁹ cfu C. butyricum/kg; Antibiotic = the basal diet supplemented with 150 mg of aureomycin/kg.
pH_45min (45 min postmortem); pH_24h (24 h postmortem).
^aEach value represents the mean of 8 cages with one chick per cage (n = 8 per treatment).

ISSN: 1476-511X