Table 2.
Meat color and physical characteristics of duck breast meats according different stocking densities

Treatments1 CIE Physical characteristics2
L* a* b* CL (%) SF (g/cm2) WHC (%)
T1 30.4 14.4 4.66 24.6 9.10 60.7
T2 31.9 15.4 5.71 24.4 8.65 58.6
T3 32.0 16.0 5.60 24.9 7.88 59.7
T4 34.6 16.9 6.29 29.2 8.23 60.7
T5 34.3 16.3 5.63 25.4 7.95 59.7
T6 34.6 17.3 6.59 26.0 8.69 59.0
SEM3 0.86 0.48 0.319 0.76 0.479 1.04
P-value
Linear <0.05 <0.05 <0.05 <0.05 0.395 0.601
Quadratic 0.361 0.337 0.365 0.062 0.116 0.910
T1, 4 birds/m2; T2, 5 birds/m2; T3, 6 birds/m2; T4, 7 birds/m2; T5, 8 birds/m2; T6, 9 birds/m2.
Physical characteristics: CL, cooking loss; SF, share force; WHC, water holding capacity.
Standard error of means.