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Table 3 Effects of stocking density and tryptophan level on breast meat quality of broilers 1

From: Effects of dietary tryptophan and stocking density on the performance, meat quality, and metabolic status of broilers

Stocking density, birds/m2 Tryptophan level, % Body weight, kg Breast muscle
Yield, % Fat content, % pH452 Drip loss, %
Stocking density ×  tryptophan level
11.0 0.18 1.87 14.25 0.79 6.07 9.17
11.0 0.27 1.98 14.82 0.69 6.11 8.50
15.4 0.18 1.87 15.45 0.66 6.16 11.60
15.4 0.27 1.82 14.43 0.67 6.13 8.16
SEM   0.228 1.083 0.121 0.195 2.502
Stocking density
11.0 1.93 14.54 0.74 6.09 8.84
15.4 1.85 14.94 0.66 6.14 9.63
SEM 0.046 0.173 0.025 0.040 0.511
Tryptophan level
0.18% 1.87 14.85 0.73 6.11 10.14
0.27% 1.90 14.62 0.68 6.12 8.33
SEM 0.046 0.173 0.025 0.040 0.511
P Value
Stocking density 0.405 0.356 0.130 0.533 0.425
TRP level 0.745 0.599 0.351 0.907 0.077
Density × TRP 0.405 0.077 0.302 0.710 0.258
  1. 1Each mean represents 8 birds for each treatment.
  2. 2Note: pH45 represents pH value for breast meat 45 min after slaughter.