Effect of dried Chlorella vulgaris and Chlorella growth factor on growth performance, meat qualities and humoral immune responses in broiler chickens

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Table 5 Effect of dried chlorella powder (DCP) and chlorella growth factor (CGF) on meat quality in broiler chickens

Item	NC^a	PC^b	Chlorella powder			Chlorella growth factor		SEM^c	p value
Item	NC^a	PC^b	0.05 %	0.15 %	0.5 %	0.05 %	0.15 %	SEM^c	p value
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

Each value expressed as relative percentage to body weight represents the mean of eight chicks per treatment
^aNegative control (non-medicated basal diet)
^bPositive control (NC + virginiamycin 10 ppm)
^cPooled standard error of the mean