Table 6. Effects of different levels of organic chromium and SeMet cocktails on breast meat in broilers

Items	CON¹⁾	CS4	CS8	SE	p-value
Content
Water (%)	83.137	83.528	84.015	0.414	0.355
Protein (%)	15.101	14.664	14.062	0.381	0.196
Fat (%)	1.009	0.860	1.090	0.099	0.285
Ash (%)	0.754	0.949	0.834	0.086	0.310
Se (mg/kg)	0.202^b	0.214^ab	0.226^a	0.004	0.009
Characteristic
WHC (%)	64.93^b	65.62^ab	66.05^a	0.216	0.010
DL (%)	4.92	5.54	4.42	0.540	0.374
CL (%)	13.93^a	12.06^b	12.32^ab	0.460	0.030
pH	5.85	5.86	5.86	0.043	0.981
SF (g/g)	2,270.00	2,104.00	2,246.00	47.300	0.060
Hunter color
L*	45.26	48.23	46.19	1.388	0.336
a*	4.51	4.45	4.07	0.411	0.718
b*	11.16	11.66	10.46	0.348	0.086

CON, basal diet; CS4, CON + 0.2 ppm selenomethionine and 0.2 ppm organic chromium; CS8, CON + 0.4 ppm selenomethionine and 0.4 ppm organic chromium.
Means within column with different superscripts differ significantly (p < 0.05).
WHC, water holding capacity; DL, drip loss; CL, cooking loss; SF, shear force.