Table 5.
pH and chemical composition of broiler meats according different light sources

Treatments pH Moisture Fat Protein Ash
T1 6.01 75.4 2.43 22.1 1.08
T2 5.99 76.2 2.23 22.0 1.03
T3 5.97 76.1 2.15 22.0 1.03
SEM1 0.793 0.54 0.851 0.32 0.057
P-value 0.307 0.714 0.941 0.197 0.313
Standard error of means.