Table 7.
Effect of perch type and height on pH, color, water holding capacity (WHC) and shear force of breast meat in broiler (d 35)

		pH	Color			WHC (%)	Shear force (N)
			L*	a*	b*
Perch type
Wood		5.63	56.90	2.67	10.14	56.01	38.96a
Steel		5.61	56.51	2.66	10.11	55.81	31.11b
Plastic		5.68	55.79	2.47	10.08	56.91	22.57c
SEM		0.04	0.32	0.10	0.25	0.52	2.04
Perch height
10 cm		5.64	56.50	2.51	10.07	56.24	29.65
30 cm		5.64	56.29	2.69	10.14	56.25	32.11
SEM		0.03	0.26	0.09	0.21	0.42	1.66
Perch type*Height
Wood	10 cm	5.71a	56.97	2.64	10.32	55.83	38.74
	30 cm	5.54b	56.82	2.71	9.96	56.20	39.18
Steel	10 cm	5.58ab	56.77	2.57	10.00	56.39	27.47
	30 cm	5.64ab	56.24	2.74	10.21	55.24	34.75
Plastic	10 cm	5.62ab	55.76	2.32	9.88	56.52	22.74
	30 cm	5.74a	55.82	2.62	10.27	57.31	22.41
SEM		0.05	0.45	0.15	0.36	2.88	0.82
P-values
Perch type		0.398	0.055	0.320	0.985	0.289	<.0001
Perch height		0.938	0.577	0.143	0.798	0.991	0.299
Interaction		0.018	0.802	0.762	0.556	0.388	0.354

Means in same rows with different superscripts are significantly different (P<0.05).