Table 2. Quality characteristics of breast meat from pig skin collagen-fed broilers

Treatments	NC	PC	T1	T2	T3
Drip loss (%)	4.41±0.19^a	3.26±0.47^b	2.77±0.15^bc	2.37±0.32^c	3.38±0.84^b
Cooking loss (%)	20.2±2.32	20.86±1.81	21.37±1.04	19.25±2.16	21.67±1.11
WHC (%)	66.6±5.24	61.64±8.29	59.05±4.67	63.46±0.15	65.16±1.24
pH	6.19±0.14	6.22±0.14	6.11±0.15	6.26±0.13	6.15±0.21
Hunter color
L*	58.82±2.72^a	55.84±1.06^ab	56.88±1.2^ab	54.08±1.02^b	54.16±1.91^b
a*	18.57±1.04^a	12.78±0.66^b	18.26±0.4^a	12.58±0.62^b	18.73±1.23^a
b*	14.61±2.01^ab	12.11±3.09^bc	9.56±0.44^c	11.88±0.61^bc	17.52±0.39^a
Collagen in breast meat (mg/g)	4.69±1.58^e	29.42±1.58^d	50.90±1.55^c	79.88±4.96^b	226.14±6.29^a
Collagen in skin (g/100 g)	0.34±0.02^b	0.26±0.02^b	0.50±0.06^a	0.31±0.00^b	0.16±0.01^c

NC, basal diet; PC, basal diet+0.1% fish collagen powder; T1, basal diet+0.1% collagen; T2, basal diet+0.5% collagen; T3, basal diet+1.0% collagen.
Means in the same row with different superscripts differ (p<0.05).
WHC, water holding capacity.