Table 3. Effects of dietary selenium sources¹⁾ on meat quality traits of Pectoralis major m. broiler in commercial broiler chickens

Traits	T1	T2	T3	RMSE	p-value
Drip loss (%)	2.40	2.57	2.52	0.88	0.866
Shrinkage loss (%)	2.60^a	2.15^ab	1.80^b	0.70	0.012
Cooking loss (%)	10.36^c	12.23^b	13.52^a	1.66	<0.0001
L*	50.98	49.51	50.00	0.349	0.444
a*	2.12	1.80	2.13	0.74	0.321
b*	6.42	6.19	6.26	1.25	0.852
pH 45 min (unit)	6.55	6.6	6.54	0.34	0.838
pH 24 h (unit)	6.04	6.05	5.97	0.23	0.546
pH 4 d (unit)	5.93	5.96	5.97	0.12	0.615
Shear force (kg)	2.26	2.34	2.32	0.33	0.764

The T1, T2, and T3 treatment groups were fed diets containing 0.3 ppm Na-Se, 0.15 ppm Na-Se+0.15 ppm Zn-L-SeMet, and 0.3 ppm Zn-L-SeMet, respectively.
LSMeans in the same row with different letters are significantly different (p<0.05).
Zn-L-SeMet, Zn-L-selenomethionine.