Table 6. Effect of dietary crude protein and amino acid supplementation on breast meat quality¹

Item	Experimental diets			SEM	P-value
	CON	CP —1%
	CON	OAA	HAA
Breast muscle pH
pH 15 min	6.71	6.74	6.77	0.027	0.31
pH 24 h	6.18	6.12	6.07	0.034	0.07
Meat color
Lightness (L^*)	48.8^ab	47.5^b	50.6^a	0.69	0.02
Redness (a^*)	1.22	1.48	1.56	0.196	0.46
Yellowness (b^*)	7.98	6.79	7.23	0.332	0.06
Water-holding capacity
Drip loss (%)	1.77	1.98	2.14	0.319	0.72
Cooking loss (%)	12.1	12.0	10.8	0.40	0.05
WBS (N)	58.3^a	47.9^b	56.3^a	1.83	0.001

Data are means of six pens of 12 male Ross 308 chicks from 7 to 28 d post-hatch.
Means in a row with no common superscript letter differ significantly (P<0.05).