Table 4. Effect of supplementing vitamin E and nanoparticle-sized vitamin E on breast meat quality in broilers1
| Items | CON | T1 | T2 | SE | P-value |
| Content | | | | | |
| Moisture (%) | 83.14 | 83.70 | 83.83 | 0.573 | 0.669 |
| Ash (%) | 0.75 | 0.96 | 0.84 | 0.085 | 0.276 |
| Fat (%) | 1.01 | 0.93 | 1.10 | 0.087 | 0.407 |
| Vitamin E (mg/kg) | 7.35b | 9.69a | 9.38a | 0.186 | <0.001 |
| Characteristic | | | | | |
| pH | 5.85 | 5.86 | 5.86 | 0.043 | 0.981 |
| CL (%) | 12.32 | 12.06 | 13.93 | 0.603 | 0.100 |
| DL (%) | 4.49 | 5.54 | 4.42 | 0.540 | 0.374 |
| WHC (%) | 54.00 | 53.79 | 61.65 | 2.713 | 0.106 |
| Shearing force (g/g) | 2,489.00 | 2,243.00 | 2,009.00 | 117.776 | 0.070 |
| Hunter color | | | | | |
| L* | 45.26 | 48.23 | 46.19 | 1.389 | 0.336 |
| a* | 4.51 | 4.45 | 4.07 | 0.411 | 0.722 |
| b* | 11.16 | 11.66 | 10.46 | 0.348 | 0.086 |
CON, basal diet; T1, basal diet+380 mg/kg of vitamin E; T2, basal diet+380 mg/kg of nanoparticle-sized vitamin E; WHC, water holding capacity; CL, cooking loss; DL, drip loss; L*, lightness; a*, redness; b*, yellowness; SE, standard error.
Means within column with different superscripts differ significantly (P<0.05).