Table 7. The effect of dietary yeast hydrolysate supplementation on organ weight and meat quality of broilers

Items YH supplementation (%) SEM p-value
0 0.1 0.2 Linear Quadratic
Relative organ weight (%)
 Breast muscle 19.66 20.27 20.17 0.88 0.694 0.754
 Liver 3.00 3.28 2.87 0.10 0.404 0.134
 Spleen 0.08 0.10 0.09 0.01 0.357 0.197
 Abdominal fat 1.13 1.17 1.19 0.04 0.404 0.821
 Bursa of fabricius 0.16 0.17 0.20 0.03 0.495 0.774
 Gizzard 1.25 1.17 1.39 0.08 0.243 0.151
Breast muscle color
 CIE L* 56.22 53.23 56.61 1.40 0.852 0.112
 CIE a* 12.78 12.60 11.66 0.99 0.453 0.764
 CIE b* 12.32 12.48 12.14 0.52 0.815 0.711
pH value 5.54 5.58 5.65 0.09 0.440 0.901
Cooking loss (%) 31.69 29.20 27.02 2.02 0.153 0.952
WHC (%) 51.44 53.94 56.56 3.19 0.299 0.989
Drip loss (%)
 d 1 2.02 1.82 1.52 0.53 0.703 0.394
 d 3 5.94 5.41 5.21 0.77 0.666 0.474
 d 5 12.21 11.41 10.02 0.71 0.045 0.821
 d 7 15.27 14.53 13.72 0.74 0.021 0.966
YH, yeast hydrolysate; WHC, water holding capacity.