Animal Microbiome

Table 3 Effects of novel protease on flavor and freshness value in breast muscle of broilers

From: Dietary novel alkaline protease from Bacillus licheniformis improves broiler meat nutritional value and modulates intestinal microbiota and metabolites

Items	Protease (g/t)					SEM	P value	L	Q
Items	0	100	200	300	400	SEM	A	L	Q
IMP, ppm	1765.29^c	1856.56^bc	2122.70^ab	2170.83^ab	2195.86^a	53.814	0.017	0.001	0.003
TVB-N, g/100g
0d	9.69^ab	9.82^a	9.66^ab	9.27^c	9.35^bc	0.064	0.017	0.005	0.016
3d	10.68	10.47	10.91	10.74	10.53	0.258	0.987	0.994	0.963
5d	12.03	12.16	12.30	11.43	11.06	0.472	0.922	0.433	0.653
7d	22.71^b	24.37^a	20.81^bc	19.99^c	19.38^c	0.575	0.023	0.004	0.017
9d	29.36	29.42	27.80	28.28	29.43	0.795	0.954	0.863	0.811

Results are the means of each group of 6 broilers. IMP, inosine monophosphate; TVB-N, total volatile basic nitrogen; A, ANOVA; L, linear; Q, quadratic
^a⁻^cMeans within a row with different superscripts are significantly different (P < 0.05)

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ISSN: 2524-4671

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