Table 6 The synergistic effect of dietary microbial muramidase and precision glycan supplementation on organ weight and meat quality in broiler

Relative organ weight, %

 Breast muscle

17.68 ± 2.15

17.86 ± 0.51

18.57 ± 1.74

17.97 ± 0.34

18.71 ± 0.65

 Liver

2.54 ± 0.12

2.59 ± 0.10

2.79 ± 0.069

2.63 ± 0.14

2.94 ± 0.12

 Spleen

0.14 ± 0.006

0.17 ± 0.02

0.16 ± 0.009

0.18 ± 0.01

0.17 ± 0.005

 Bursa of Fabricius

0.16 ± 0.01

0.18 ± 0.006

0.2 ± 0.02

0.21 ± 0.02

0.22 ± 0.02

 Gizzard

1.54 ± 0.05

1.75 ± 0.04

1.69 ± 0.13

1.73 ± 0.06

1.66 ± 0.08

Breast muscle color

 Lightness(L*)

49.32 ± 2.20

49.5 ± 1.31

48.59 ± 1.19

50.24 ± 0.61

50.15 ± 0.77

 Redness(a*)

13.18 ± 0.21

13.06 ± 0.20

12.61 ± 0.39

12.38 ± 0.86

12.3 ± 0.18

 Yellowness(b*)

14.73 ± 0.60

14.79 ± 0.68

15.23 ± 0.51

15.4 ± 1.17

15.77 ± 0.82

pH value

5.66 ± 0.10

5.51 ± 0.13

5.45 ± 0.02

5.59 ± 0.07

5.42 ± 0.06

Cooking loss, %

14.21 ± 0.21

14.72 ± 2.01

16.58 ± 0.54

15.56 ± 0.91

17.01 ± 2.35

WHC, %

52.58 ± 1.27

47.36 ± 1.26

52.52 ± 1.84

47.45 ± 1.67

48.91 ± 1.44

Drip loss, %

 d 1

1.39 ± 0.15

1.43 ± 0.05

1.36 ± 0.16

1.35 ± 0.12

1.26 ± 0.06

 d 3

3.72 ± 0.23

3.81 ± 0.24

3.66 ± 0.15

3.44 ± 0.14

3.54 ± 0.11

 d 5

5.9 ± 0.20

6.48 ± 0.25

6.22 ± 0.30

5.89 ± 0.17

6.34 ± 0.15

 d 7

7.27 ± 0.93

8.22 ± 0.70

8.15 ± 0.84

7.31 ± 0.67

7.36 ± 0.46