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

From: Controlling of growth performance, lipid deposits and fatty acid composition of chicken meat through a probiotic, Lactobacillus johnsonii during subclinical Clostridium perfringens infection

Item2 Control CP L-LJ H-LJ Pooled SE P-value
Breast
 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 5.89a 5.56c 5.72b 5.72b 0.03 <0.001
 pH 24 h 5.51a 5.24c 5.33bc 5.46a 0.02 <0.001
 Drip loss, % 1.77c 1.92a 1.88 ab 1.81bc 0.02 0.001
 Shearing force, kg 2.69c 2.88a 2.81ab 2.70bc 0.02 0.001
Thigh
 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 5.63a 5.19c 5.41b 5.55a 0.03 <0.001
 pH 24 h 4.89a 4.44d 4.61c 4.72b 0.03 <0.001
 Drip loss, % 1.70c 1.88a 1.83 ab 1.78b 0.01 <0.001
 Shearing force, kg 2.77c 2.95a 2.88ab 2.81bc 0.02 <0.001
  1. a,bMeans in the same row with different superscripts are significantly different. (P < 0.05)
  2. 1control = basal diet + PBS; CP = basal diet + CP administration; L-LJ = basal diet with 1.0 × 105 cfu BS15/g diet + CP administration; H-LJ = basal diet with 1.0 × 106 cfu BS15/g diet + CP administration
  3. 1n = 12 per treatment group
  4. 2a* = redness; b* = yellowness; L* = lightness