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.