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
SEM
1
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.