Table 5 Effect of feeding SCM on meat quality in broilers
Treatment(%) | pH | Color (CIE) | Drip loss(%) | Cooking loss(%) | Shear force(kgf) |
Brightness (L) | Redness (a) | Yellowness (b) |
0 | 5.77 | 51.76 | 2.69 | 4.52 | 2.29a | 7.17 | 2.02 |
0.05 | 5.78 | 52.55 | 2.73 | 5.59 | 1.72ab | 6.17 | 2.36 |
0.10 | 5.78 | 52.03 | 2.45 | 5.20 | 1.46b | 6.89 | 2.10 |
0.15 | 5.76 | 52.63 | 3.32 | 5.42 | 1.66b | 6.91 | 2.45 |
0.20 | 5.75 | 50.21 | 2.90 | 5.42 | 1.39b | 7.09 | 2.61 |
SEM | 0.01 | 0.52 | 0.14 | 0.22 | 0.10 | 0.22 | 0.10 |
P value | 0.94 | 0.61 | 0.56 | 0.62 | 0.03 | 0.64 | 0.31 |
a,b Value with the same letters in the row are significantly different at 5% level.