Table 3. Texture characteristics of breast meat from pig skin collagen-fed broilers

Treatments NC PC T1 T2 T3
Springiness (%) 32.13±2.72c 51.95±2.13a 47.16±2.76ab 46.36±2.6b 50.13±2.95ab
Cohesiveness (%) 43.74±3.82c 55.44±1.86ab 55.54±2.18ab 49.29±7.26bc 57.26±2.46a
Chewiness (%) 35.52±17.97c 98.89±6.44b 58.57±11.08c 85.14±13.97b 166.91±16.18a
Hardness (g) 1,174.26±702.75e 5,190.88±251.98b 2,776.36±659.36d 3,951.58±713.41c 8,339.29±404.09a
Shear force (g) 1,156.12±201.07 1,206.75±325.27 1,755.27±721.66 1,518.99±277.61 1,953.59±912.12
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).