Fig. 2
From: Insights into the mechanism of L-malic acid on drip loss of chicken meat under commercial conditions
Effects of dietary MA supplementation on meat quality and chemical composition of broilers. A Drip loss was measured at 24 h after slaughter. B Moisture. C Total protein. D Intramuscular fat. E–F Muscle fatty acids composition. SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids; UFA, unsaturated fatty acids; EFA, essential fatty acids; TFA, total fatty acids. G–H Muscle amino acids composition. FLAA, flavor amino acids (Asp, Glu, Ser, Gly, Ala, Thr). EAA, essential amino acids (Lys, Met, Trp, Thr, Phe, Leu, Ile, Val). TAA, total amino acids. Data are expressed as the mean ± SEM. A: n = 100; B–H: n = 6. Statistics were performed with Student’s t-test. **P < 0.01