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Table 3 Effects of different treatments on chicken breast meat characteristics

From: Effects of chromium-enriched bacillus subtilis KT260179 supplementation on chicken growth performance, plasma lipid parameters, tissue chromium levels, cecal bacterial composition and breast meat quality

Groups

Meat color

WHC4 (%)

Shear force (kg/mm2)

Cooking loss (%)

L*1

a*2

b*3

i

51.85 ± 2.11a

12.63 ± 0.52a

16.14 ± 0.64a

66.62 ± 2.42a

2.79 ± 0.09a

16.89 ± 0.58a

ii

52.27 ± 2.09a

12.79 ± 0.50a

16.85 ± 0.62a

70.89 ± 2.39a,b

2.31 ± 0.08b

15.96 ± 0.57a,b

iii

54.08 ± 2.12a

13.14 ± 0.51a

16.92 ± 0.63a

71.99 ± 2.38b

2.24 ± 0.07b

15.01 ± 0.51b

iv

58.98 ± 2.08b

15.02 ± 0.49b

18.49 ± 0.58b

72.92 ± 2.40b

1.87 ± 0.10c

13.22 ± 0.48c

  1. The different superscript small letters in the same column a, b mean significant difference at 0.05 levels (P < 0 · 05)
  2. 1Lightness
  3. 2Redness
  4. 3Yellowness
  5. 4Water-holding capacity