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Table 5 Effects of different treatments on chicken breast meat characteristics

From: Effects of selenium-enriched Bacillus sp. compounds on growth performance, antioxidant status, and lipid parameters breast meat quality of Chinese Huainan partridge chicks in winter cold stress

Groups

Meat color

WHC4 (%)

Shear force (kg/mm2)

Cooking loss (%)

L*

a*

b*

Control

51.18a

12.71a

16.02a

66.47a

2.81a

16.95a

 IS

52.36a

12.93a

16.84a

67.91a

2.76a

15.99ab

 CB

49.19b

13.21b

15.22b

72.17b

2.23b

14.81b

 SECB

46.02c

15.38c

14.08c

72.98c

1.90c

13.11c

Flavomycin

51.27a

12.36a

16.11a

66.79a

2.79a

16.45a

 SEM

0.45

0.14

0.16

0.48

0.03

0.10

 P-value

0.031

0.026

0.021

0.019

0.028

0.034

  1. The different superscript small letters in the same column a,b mean significant difference at 0.05 levels (P < 0.05)