Table 6. Effect of FSBM supplementation in to the diet to replace FM partially or completely on breast meat physicochemical composition of chicken on day 351)

Parameter Treatments SEM2) p-value
Control FSBM2 FSBM3 FSBM4
pH 5.91 5.95 5.87 5.89 0.031 0.851
WHC (%) 70.04 73.10 77.74 74.25 1.239 0.176
Cooking loss (%) 26.82 26.27 24.09 24.29 1.074 0.798
CIE L* 57.93 58.31 59.43 60.69 0.417 0.071
CIE a* 13.49 11.83 12.70 12.03 0.411 0.499
CIE b* 11.76 10.90 12.78 12.51 0.371 0.285
Control vs. FSBM2 Control vs. FSBM3 Control vs. FSBM4
Contrast p-values
  pH 0.648 0.758 0.840
  WHC (%) 0.362 0.035 0.275
  Cooking loss (%) 0.908 0.571 0.583
  CIE L* 0.670 0.285 0.002
  CIE a* 0.244 0.613 0.303
  CIE b* 0.355 0.392 0.534
Values are the mean of six replicates per treatment.
Pooled standard error of mean.
FSBM, fermented soybean meal; WHC, water holding capacity.