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Table 5 Effect of zeolite addition on meat color, drip loss and pH 24 h for female (3a) and male (3b) meat

From: Does supplemental zeolite (clinoptilolite) affect growth performance, meat texture, oxidative stress and production of polyunsaturated fatty acid of Turkey poults?

(3a):

Parameters

BD(0%Z)

Mean ± DS

BD(1%Z)

Mean ± DS

BD(2%Z)

Mean ± DS

Pa- value

Ps-value

0%Z vs. 1%Z

Ps- value

0%Z vs. 2%Z

DRIP LOSS

18.10 ± 1.14

18.08 ± 0. 24

18.10 ± 1.04

0.999

0.978

0.997

pH 24 h

5.78 ± 0.08

5.81 ± 0.09

5.86 ± 0.12

0.476

0 .257

0 .579

L*

56.47 ± 0.97

56.16 ± 1.22

56.59 ± 1.42

0.848

0.670

0.876

a*

7.43 ± 0.53

7.94 ± 0.77

7.94 ± 1.15

0.574

0.261

0.398

b*

11.96 ± 0.91

11.78 ± 0.98

12.23 ± 0.98

0.756

0.772

0.658

(3b): Parameters

BD(0%Z)

Mean ± SD

BD + 1%Z

Mean ± SD

BD + 2%Z

Mean ± SD

Pa- value

Ps-value

0%Z vs. 1%Z

Ps- value

0%Z vs. 2%Z

DRIP LOSS

22.77 ± 1.14

22.97 ± 0.80

22.95 ± 0.55

0.921

0.754

0.755

pH 24 h

5.80 ± 0.08

5.83 ± 0.09

5.94 ± 0.08

0.062

0.613

0.028#

L*

58.19 ± 0.62

57.62 ± 0.77

57.35 ± 0.96

0.275

0.236

0.140

a*

7.94 ± 0.48

7.98 ± 0 .73

8.10 ± 0.58

0.913

0.914

0.649

b*

11.71 ± 0.60

11.46 ± 0.74

11.75 ± 0.57

0.743

0.571

0.918

  1. BD basal diet, Pa- value P-value ANOVA, Ps-value P-value t-test student
  2. #: a significance difference between the mean/SD values