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Table 4 Meat quality attributes and proximate composition of Pectoralis major muscle belonging to broiler chickens fed a commercial basal diet (CON, n = 12; digestible Arg:Lys = 1.05, 1.05, 1.06 and 1.07) or the same basal diet supplemented with synthetic L-arginine (ARG, n = 12; digestible Arg:Lys = 1.15, 1.15, 1.16 and 1.17)

From: Effect of dietary arginine to lysine ratios on productive performance, meat quality, plasma and muscle metabolomics profile in fast-growing broiler chickens

Variables CON ARG SEM P-value
Meat quality attributes
 pH 48 h post-mortem 5.81 5.76 0.05 0.44
 Lightness (L*) 59.5 60.4 0.94 0.29
 Redness (a*) 2.07 2.07 0.25 0.75
 Yellowness (b*) 5.85 6.46 0.44 0.23
 Drip loss, % 1.97 1.81 0.18 0.47
 Cooking loss – raw meat, % 15.4 15.4 1.02 0.98
 Marinade uptake, % 10.6 9.9 0.95 0.61
 Cooking loss – marinated meat, % 12.5 12.9 0.70 0.58
Proximate composition
 Moisture, % 76.4 76.8 0.49 0.20
 Crude protein, % 21.7 21.8 0.43 0.91
 Total fat, % 1.71 1.61 0.19 0.59
 Ash, % 1.40 1.34 0.17 0.75