Table 7. Effects of dietary supplementation of grape seed proanthocyanidin on breast meat quality in broiler chicks^1),2)

	NC	PC	Proanthocyanidin		SEM	p-value
	NC	PC	10ppm	100ppm	SEM	p-value
pH	5.89	5.99	5.90	5.93	0.13	0.11
CIE
L	45.53	45.20	46.99	44.79	0.55	0.11
a	3.77^b	3.90^b	4.13^ab	4.50^a	0.21	<0.05
b	8.69^c	8.78^c	9.18^b	9.70^a	0.25	<0.05
Cooking yield (%)	74.85^c	76.90^a	75.80^b	77.07^a	0.42	<0.05
Shear force (kg/0.5inch²)	3.00	2.90	2.81	2.77	0.12	0.07
Water holding capacity (%)	59.09^b	60.35^a	61.19^a	61.68^a	0.38	<0.05

Data are least squares means of 6 observations per treatment.
NC, antibiotic-free diet; PC, basal diet with avilamycin+salinomycin.
Means within the same row with no common superscripts differ significantly (p<0.05)