Table 3. Water-holding capacity (WHC), drip loss and cooking loss of laying hens breast slaughtered by halal and gas-stun method with CO₂, Ar and N₂

Traits (%)	Halal¹⁾	CO7	CO8	CO9	Ar8	Ar9	N9
WHC	66.15±4.02^bc	68.89±2.80^a	66.18±3.83^bc	65.29±2.52^c	66.79±2.95^abc	66.30±2.33^bc	69.15±2.29^a
Drip loss	1.35±0.46^a	1.03±0.48^ab	1.05±0.48^ab	1.37±0.70^a	1.28±0.52^a	1.47±0.68^a	0.59±0.22^b
Cooking loss	5.67±1.79^bc	7.42±1.31^a	5.48±0.86^bc	6.52±1.50^ab	5.92±2.02^b	6.87±2.31^ab	4.44±0.81^c

All values are mean±SD.
Means sharing the same letters within a row are not significantly different at p<0.05 by Duncan’s multiple range test.
Treatments: Halal, used knife; CO7, gas stun with 70% carbon dioxide; CO8, gas stun with 80% carbon dioxide; CO9, gas stun with 90% carbon dioxide; Ar8, gas stun with 80% argon; Ar9, gas stun with 90% argon; N9, gas stun with 90% nitrogen.