Colour parameters of breast muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate
| Colour parameter | Group | SEM | P-value | ||
|---|---|---|---|---|---|
| C | A1 | A2 | |||
| L* (lightness) | 53.73 | 53.37 | 52.88 | 0.366 | 0.650 |
| a* (redness) | 10.98 | 10.44 | 11.27 | 0.253 | 0.407 |
| b* (yellowness) | 16.08 | 16.20 | 15.69 | 0.168 | 0.488 |
| ΔE | 0.00 | 0.66 | 0.98 | - | - |
Physicochemical quality of breast muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate
| Quality characteristic | Group | SEM | P-value | ||
|---|---|---|---|---|---|
| C | A1 | A2 | |||
| Drip loss (%) | 3.10 | 2.90 | 2.40 | 0.187 | 0.298 |
| Shear force (N) | 53.93 | 56.30 | 46.92 | 1.967 | 0.128 |
| pH | 5.94 | 5.94 | 5.95 | 0.015 | 0.971 |
| WHC (cm2/g) | 3.94 | 3.72 | 3.76 | 1.026 | 0.886 |
Production results, carcass yields and body component percentages of selected organs and muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate
| Parameter | Group | SEM | P-value | ||
|---|---|---|---|---|---|
| C | A1 | A2 | |||
| Final live weight (g) | 2,986.20a | 3,049.20ab | 3,084.60b | 16.945 | 0.049 |
| Carcass weight (g) | 2,148.30A | 2,291.90B | 2,236.45B | 24.054 | 0.003 |
| Slaughter yield (%) | 71.92A | 75.18B | 72.50A | 1.490 | ≤0.001 |
| 1Body components | |||||
| Liver (%) | 2.04A | 2.01A | 2.41B | 0.058 | 0.004 |
| Gizzard (%) | 0.59 | 0.62 | 0.56 | 0.015 | 0.310 |
| Heart (%) | 0.49 | 0.43 | 0.48 | 0.014 | 0.113 |
| Abdominal fat (%) | 0.71 | 0.82 | 0.78 | 0.054 | 0.697 |
| Breast muscles (%) | 21.98 | 22.82 | 22.14 | 0.259 | 0.380 |
| Leg muscles (%) | 13.35A | 14.85B | 14.17AB | 0.199 | 0.005 |
Basic chemical composition of breast muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate
| Content (%) | Group | SEM | P-value | ||
|---|---|---|---|---|---|
| C | A1 | A2 | |||
| Water | 74.98 | 74.29 | 74.52 | 0.107 | 0.053 |
| Protein | 22.62 | 22.55 | 22.70 | 0.104 | 0.858 |
| Fat | 2.23 | 2.44 | 2.27 | 0.089 | 0.595 |
| Collagen | 1.08 | 1.09 | 0.96 | 0.029 | 0.139 |
Visual assessment of the intensity of myopathy in the pectoral muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate
| Indicator | Statistic | Score | Group | |||||
|---|---|---|---|---|---|---|---|---|
| C | A1 | A2 | ||||||
| % | n | % | n | % | n | |||
| White striping | 0 | 31.3 | 5 | 75.0 | 12 | 75.0 | 12 | |
| 1 | 37.5 | 6 | 25.0 | 4 | 18.8 | 3 | ||
| 2 | 31.3 | 5 | 0.0 | 0 | 6.3 | 1 | ||
| 3 | 0.0 | 0 | 0.0 | 0 | 0.0 | 0 | ||
| Kruskal–Wallis test | P-value = 0.006 | A | B | B | ||||
| Spaghetti meat (SM) | 0 | 100.0 | 16 | 100.0 | 16 | 100.0 | 16 | |
| 1 | 0.0 | 0 | 0.0 | 0 | 0.0 | 0 | ||
| 2 | 0.0 | 0 | 0.0 | 0 | 0.0 | 0 | ||
| Kruskal–Wallis test | - | |||||||
| Wooden breast | 0 | 100.0 | 16 | 100.0 | 16 | 100.0 | 16 | |
| 1 | 0.0 | 0 | 0.0 | 0 | 0.0 | 0 | ||
| 2 | 0.0 | 0 | 0.0 | 0 | 0.0 | 0 | ||
| 3 | 0.0 | 0 | 0.0 | 0 | 0.0 | 0 | ||
| Kruskal–Wallis test | - | |||||||