Table 2 Effect of L. johnsonii on meat quality of CP-induced chickens¹

 a^*

1.41

1.44

1.41

1.39

0.02

0.872

 b^*

4.74

4.64

4.69

4.68

0.08

0.745

 L^*

46.96

48.91

46.69

45.42

0.56

0.172

 pH 40 min

5.89^a

5.56^c

5.72^b

5.72^b

0.03

<0.001

 pH 24 h

5.51^a

5.24^c

5.33^bc

5.46^a

0.02

<0.001

 Drip loss, %

1.77^c

1.92^a

1.88 ^ab

1.81^bc

0.02

0.001

 Shearing force, kg

2.69^c

2.88^a

2.81^ab

2.70^bc

0.02

0.001

 a^*

1.53

1.51

1.49

1.54

0.01

0.806

 b^*

4.83

4.77

4.79

4.68

0.03

0.386

 L^*

45.92

47.71

46.28

46.33

0.341

0.265

 pH 40 min

5.63^a

5.19^c

5.41^b

5.55^a

0.03

<0.001

 pH 24 h

4.89^a

4.44^d

4.61^c

4.72^b

0.03

<0.001

 Drip loss, %

1.70^c

1.88^a

1.83 ^ab

1.78^b

0.01

<0.001

 Shearing force, kg

2.77^c

2.95^a

2.88^ab

2.81^bc

0.02

<0.001