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

Items	SCP	LCP	TRT11)	TRT2	SEM	SCP vs LCP	SCP vs TRT1	SCP vs TRT2	LCP vs TRT2
pH value	7.76	7.59	7.58	7.68	0.04	0.0010	0.0008	0.0035	0.5567
Breast muscle color
CIE L*	56.00	57.00	57.86	57.64	1.18	0.5496	0.2731	0.4570	0.8819
CIE a*	12.18	12.58	11.55	12.61	0.42	0.5828	0.3948	0.2940	0.6072
CIE b*	12.12	10.78	13.28	12.24	1.11	0.3609	0.4320	0.6516	0.1804
WHC (%)	52.03	53.88	54.56	53.75	3.44	0.7154	0.6177	0.8959	0.8148
Cooking loss (%)	20.03	18.56	20.58	20.50	1.55	0.5840	0.8386	0.8732	0.6968
Drip loss (%)
Day 1	3.03	3.70	3.16	3.54	0.71	0.4169	0.5375	0.5660	0.1750
Day 3	6.94	6.52	6.21	6.42	0.37	0.5496	0.2731	0.4570	0.8819
Day 5	13.40	13.13	13.71	12.78	0.66	0.5828	0.3948	0.2940	0.6072
Day 7	17.05	17.94	16.67	16.81	0.45	0.3609	0.4320	0.6516	0.1804
Relative organ weight (%)
Breast muscle	17.79	18.56	19.11	18.18	0.52	0.1990	0.1920	0.6871	0.0992
Liver	2.66	2.64	2.60	2.61	0.18	0.6474	0.7758	0.8002	0.8373
Bursa of Fabricius	0.16	0.15	0.14	0.16	0.02	0.9990	0.4821	0.8598	0.8608
Abdominal fat	0.86	0.93	1.18	1.1	0.24	0.3234	0.2798	0.4067	0.0797
Spleen	0.17	0.18	0.16	0.18	0.02	0.7269	0.8725	0.7220	0.4833
Gizzard	1.99	1.92	1.68	1.96	0.14	0.8825	0.1148	0.8489	0.7355

TRT1, SCP + 0.025% AJE; TRT2, LCP + 0.050% AJE.
AJE, Achyranthes japonica extract; SCP, standard crude protein; LCP, low crude protein; WHC, water holding capacity.