Table 7.
Effect of the type and number of enrichment on pH, color, water holding capacity (WHC) and shear force of breast meat in broiler (day 35)

		pH	Color			WHC (%)	Shear force (N)
		pH	L*	a*	b*	WHC (%)	Shear force (N)
Enrichment type
Cabbages		5.67	53.94^b	3.58^a	7.48^b	57.06	27.89
Alfalfa block		5.66	57.17^a	2.77^b	9.78^a	57.81	24.03
Angle sawdust		5.63	58.43^a	2.83^b	9.76^a	58.42	26.06
Number
1		5.67	56.29	3.02	8.99	57.39	24.35
2		5.65	56.75	3.11	9.02	58.14	27.64
Enrichment type * Number
Cabbages	1	5.71	53.38	3.53	6.73^c	56.88	26.84^ab
Cabbages	2	5.64	54.50	3.64	8.23^bc	57.23	28.93^ab
Alfalfa block	1	5.64	57.69	2.77	10.21^a	57.03	25.89^ab
Alfalfa block	2	5.69	56.66	2.77	9.35^ab	58.59	22.18^b
Angle sawdust	1	5.65	57.79	2.75	10.03^ab	58.26	20.32^b
Angle sawdust	2	5.62	59.08	2.91	9.48^ab	58.59	31.79^a
P-values
Type		0.490	<.0001	0.002	<.0001	0.122	0.252
Number		0.533	0.475	0.666	0.943	0.169	0.085
Type * Number		0.138	0.266	0.946	0.032	0.566	0.006

Means in same rows with different superscripts are significantly different (P<0.05).