Item | NCa | PCb | Chlorella powder | Chlorella growth factor | SEMc | p value | |||
---|---|---|---|---|---|---|---|---|---|
0.05 % | 0.15 % | 0.5 % | 0.05 % | 0.15 % | |||||
Cooking loss | |||||||||
Breast meat | 28.2 | 26.6 | 27.1 | 26.1 | 26.5 | 27.5 | 26.9 | 0.88 | 0.683 |
Leg meat | 35.5 | 35.3 | 31.8 | 32.7 | 34.4 | 35.5 | 35.6 | 1.06 | 0.063 |
Color of breast meat | |||||||||
L* | 58.8 | 59.2 | 60.3 | 58.6 | 58.9 | 58.4 | 58.5 | 0.86 | 0.781 |
a* | 0.96 | 0.67 | 1.24 | 0.57 | 0.87 | 0.76 | 0.99 | 0.24 | 0.505 |
b* | 8.81 | 10.28 | 7.89 | 8.15 | 7.86 | 8.98 | 9.08 | 0.63 | 0.107 |
Color of leg meat | |||||||||
L* | 54.2 | 54.5 | 55.5 | 52.7 | 54.4 | 55.1 | 53.0 | 0.92 | 0.286 |
a* | 3.16 | 2.53 | 2.84 | 3.47 | 3.06 | 3.11 | 3.05 | 0.37 | 0.715 |
b* | 7.66 | 9.28 | 9.01 | 7.12 | 8.63 | 7.93 | 8.80 | 0.61 | 0.136 |
pH | |||||||||
Breast meat | 5.69 | 5.70 | 5.69 | 5.74 | 5.68 | 5.79 | 5.72 | 0.04 | 0.578 |
Leg meat | 5.85 | 5.89 | 5.87 | 5.94 | 5.86 | 5.91 | 5.89 | 0.04 | 0.585 |