Table 6 Physicochemical features of broiler chicken’s muscles and the breaking strength of the leg bones

Pectoral muscle

pH₂₄

5.90

5.88

5.91

5.88

0.01

0.707

L*—color

52.08

52.46

52.20

50.32

0.50

0.428

a*—color

2.53

2.68

2.81

2.79

0.13

0.870

b*—color

4.63

4.40

4.70

4.12

0.26

0.864

Drip loss (%)

1.52

1.58

1.73

1.38

0.16

0.900

WHC (%)

35.05^ab

37.45^a

32.52^b

35.62^ab

0.60

0.028

Leg muscle

L*—color

50.50

51.99

50.58

49.57

0.44

0.286

a*—color

7.03

8.90

9.43

8.85

0.39

0.147

b*—color

4.40^b

6.66^a

5.26^ab

5.22^ab

0.28

0.027

WHC (%)

35.60^b

33.04^c

40.69^a

34.38^bc

0.55

 < 0.001

Breaking strength of tibia bone (N)

340.52

284.04

276.17

338.33

14.36

0.231

Breaking strength of femur bone (N)

200.71

210.34

211.92

240.36

10.55

0.588