Table 4. Effect of supplemental exogenous emulsifier on meat quality characteristics of chicken breast from broilers

Item	CON	T1	T2	SE	p-value
Water content (%)	73.83	73.18	73.65	0.22	0.492
Water holding capacity (%)	55.01b	56.37ab	58.27a	0.95	0.044
Drip loss (%)	3.79	3.62	3.82	0.08	0.357
Cooking loss (%)	15.92c	19.36b	20.42a	0.21	0.001
Shearing force (g)	2,383.5a	2,267.9ab	2,101.2b	53.4	0.024

Each value is the mean value of 10 replicates (2 broilers/cage).
Means in the same row with different superscripts differ (p < 0.05).
CON, basal diet; T1, basal diet + 0.1% exogenous emulsifier; T2, basal diet + 0.2% exogenous emulsifier; SE, standard error.