Fig. 2

Breast muscle weight and meat quality of broilers. A Breast muscle rate of broilers; B Se concentration in breast muscle; C Protein expression of HSP70; D pH value of breast muscle; E L* value of breast muscle; F a* value of breast muscle; G b* value of breast muscle; H Drip loss of breast muscle; I Cooking loss of breast muscle; J Peak shear force of breast muscle. Results were expressed as means with SD (n = 6). P¹ was the t-test P-value between CON and HS group. P² was the ANOVA P-value among these HS groups. * means there was a significantly difference between CON and HS group (P < 0.05). Different letters indicate significant difference between each HS group (P < 0.05)