Table 6. The effect of dietary AJE supplementation on meat quality in broilers

Items	CON	0.02% AJE	0.04% AJE	0.06% AJE	SEM	p-value
						Linear	Quadratic
pH value	7.42	7.45	7.34	7.27	1.32	0.140	0.561
Breast muscle color
Lightness (L*)	55.88	55.54	54.74	57.47	0.68	0.535	0.288
Redness (a*)	12.23	11.61	12.53	11.44	0.42	0.718	0.795
Yellowness (b*)	12.55	13.66	12.89	13.85	0.37	0.369	0.925
WHC (%)	33.85	38.87	37.75	33.80	1.32	0.915	0.108
Cooking loss (%)	11.26	15.55	14.96	15.33	0.90	0.159	0.280
Drip loss (%)
Day 1	1.95	2.07	1.83	2.03	0.17	0.997	0.924
Day 3	5.33	5.75	5.30	5.34	0.36	0.901	0.809
Day 5	11.17	11.06	11.28	10.72	0.30	0.707	0.740
Day 7	15.12	14.40	14.43	14.21	0.31	0.366	0.704
Relative organ weight (%)
Breast muscle	15.99	16.17	16.82	16.97	0.35	0.290	0.990
Abdominal fat	1.31	1.25	1.34	1.30	0.08	0.914	0.939
Liver	2.21	2.39	2.45	2.45	0.07	0.246	0.536
Bursa of Fabricius	0.156	0.130	0.124	0.144	0.01	0.662	0.291
Spleen	0.108	0.118	0.104	0.098	0.01	0.513	0.594
Gizzard	1.41	1.47	1.32	1.26	0.07	0.405	0.722

AJE, Achyranthes japonica extract; CON, basal diet; WHC, water holding capacity.