Slaughter analysis, incidence of myopathy and breast muscle characteristics of broiler chickens fed crude fibre concentrate feeds

Colour parameters of breast muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate

Colour parameter	Group			SEM	P-value
	C	A1	A2
L* (lightness)	53.73	53.37	52.88	0.366	0.650
a* (redness)	10.98	10.44	11.27	0.253	0.407
b* (yellowness)	16.08	16.20	15.69	0.168	0.488
ΔE	0.00	0.66	0.98	-	-

Physicochemical quality of breast muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate

Quality characteristic	Group			SEM	P-value
	C	A1	A2
Drip loss (%)	3.10	2.90	2.40	0.187	0.298
Shear force (N)	53.93	56.30	46.92	1.967	0.128
pH	5.94	5.94	5.95	0.015	0.971
WHC (cm2/g)	3.94	3.72	3.76	1.026	0.886

Production results, carcass yields and body component percentages of selected organs and muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate

Parameter	Group			SEM	P-value
	C	A1	A2
Final live weight (g)	2,986.20a	3,049.20ab	3,084.60b	16.945	0.049
Carcass weight (g)	2,148.30A	2,291.90B	2,236.45B	24.054	0.003
Slaughter yield (%)	71.92A	75.18B	72.50A	1.490	≤0.001
1Body components
Liver (%)	2.04A	2.01A	2.41B	0.058	0.004
Gizzard (%)	0.59	0.62	0.56	0.015	0.310
Heart (%)	0.49	0.43	0.48	0.014	0.113
Abdominal fat (%)	0.71	0.82	0.78	0.054	0.697
Breast muscles (%)	21.98	22.82	22.14	0.259	0.380
Leg muscles (%)	13.35A	14.85B	14.17AB	0.199	0.005

Basic chemical composition of breast muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate

Content (%)	Group			SEM	P-value
	C	A1	A2
Water	74.98	74.29	74.52	0.107	0.053
Protein	22.62	22.55	22.70	0.104	0.858
Fat	2.23	2.44	2.27	0.089	0.595
Collagen	1.08	1.09	0.96	0.029	0.139

Visual assessment of the intensity of myopathy in the pectoral muscles of broilers fed a normal diet and fed a diet containing crude fibre concentrate

Indicator	Statistic	Score	Group
			C		A1		A2
			%	n	%	n	%	n
White striping		0	31.3	5	75.0	12	75.0	12
		1	37.5	6	25.0	4	18.8	3
		2	31.3	5	0.0	0	6.3	1
		3	0.0	0	0.0	0	0.0	0
Kruskal–Wallis test	P-value = 0.006		A		B		B
Spaghetti meat (SM)		0	100.0	16	100.0	16	100.0	16
		1	0.0	0	0.0	0	0.0	0
		2	0.0	0	0.0	0	0.0	0
Kruskal–Wallis test	-
Wooden breast		0	100.0	16	100.0	16	100.0	16
		1	0.0	0	0.0	0	0.0	0
		2	0.0	0	0.0	0	0.0	0
		3	0.0	0	0.0	0	0.0	0
Kruskal–Wallis test	-