Table 6. Effect of stocking density on pH, cooking loss, WHC and shear force of breast meat (d 35)

Parameters	Stock density (birds/m2)				SEM1	P-values2
	26	22	19	16		Linear	Quadratic
pH	5.86	5.89	5.86	5.96	0.033	0.080	0.320
Cocking loss (%)	15.09	13.51	14.52	14.14	0.625	0.533	0.386
WHC3 (%)	63.10	63.75	63.75	62.91	0.514	0.723	0.162
Shear force (N)	14.01b	14.01b	13.72b	19.50a	1.3132	0.009	0.032

SEM, standard error of means.
Orthogonal contrasts: linear and quadratic effect of supplemental yeast culture.
WHC, water holding capacity.
Means in same rows with different superscripts are significantly different (P<0.05).