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.