Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine

Table 2

Meat quality parameters in breast muscle of chickens fed based on different Met sources and concentrations.

	Basal	DLM 0.04	DLM 0.12	DLM 0.32	DL-HMTBA 0.04	DL-HMTBA 0.12	DL-HMTBA 0.32
Weight	83.17^a ± 17.53	148.80^bc ± 20.37	205.25^def ± 25.37	240.20^dg ± 20.79	134.95^ab ± 20.48	183.27^ce ± 22.30	233.37^fg ± 24.64
Pse24 (cfu/g)	2.07^a ± 1.00	1.61^a ± 0.55	1.79^a ± 0.51	2.08^a ± 0.89	1.67^a ± 0.66	2.17^a ± 0.59	1.72^a ± 0.65
Pse192 (cfu/g)	8.29^a ± 0.52	8.51^b ± 0.44	8.17^a ± 0.39	7.82^ab ± 0.53	8.08^a ± 0.43	7.89^ab ± 0.41	7.96^a ± 0.48
pH24	6.16^a ± 0.17	6.30^b ± 0.15	6.30^b ± 0.15	6.27^b ± 0.19	6.23^ab ± 0.21	6.28^b ± 0.22	6.32^b ± 0.18
DL24	0.402^a ± 0.34	0.217^ab ± 0.12	0.175^b ± 0.10	0.216^b ± 0.20	0.295^ab ± 0.27	0.213^ab ± 0.10	0.192^b ± 0.17
CL	28.21^a ± 7.56	25.86^ab ± 6.43	22.97^ab ± 5.16	22.24^ab ± 5.61	26.90^ab ± 6.26	24.53^ab ± 5.14	22.13^b ± 4.91
	57.61^ab ± 2.14	58.80^a±2.55	57.21^ab ± 2.94	55.68^b ± 2.67	58.14^a±2.57	58.33^a±2.59	56.60^ab ± 3.2
	7.2^a ± 0.95	6.88^ab ± 0.91	6.8^ab ± 1.08	6.61^ab ± 1.08	7.03^ab ± 1.09	6.62^ab ± 0.89	6.32^b ± 0.73
	14.93^a ± 1.18	15.88^ab ± 1.31	15.65^ab ± 1.57	14.87^ab ± 1.76	15.8^ab ± 1.82	15.72^ab ± 1.72	15.14^b ± 1.61
SI24	2.79^a ± 0.07	2.70^b ± 0.10	2.70^b ± 0.11	2.72^b ± 0.11	2.72^ab ± 0.11	2.72^ab ± 0.11	2.74^ab ± 0.10
Shelf life (h)	142^a ± 12.05	133^b ± 9.67	137^b ± 8.83	134^b ± 10.21	139^b ± 11.64	138^b ± 11.41	138^b ± 9.16

Pse: Pseudomonas spp.; DL: drip loss; CL: cooking loss; DLM: DL-methionine; DL-HMTBA: DL-methionine hydroxy analogue free acid.