Table 2 Effects of vacuum cooking on the quality of duck breast fed with fish meal (n=5)

Specification	Storage Time (days)
	Ctrol group				Test group
	0	7	14	21	0	7	14	21
pH	6.07±0.032^a	6.07±0.02^a	6.03±0.02^a	6.06±0.04^a	6.05±0.01^a	6.05±0.04^a	5.99±0.01^a	6.05±0.02^a
CIE L*	64.33±0.72^a	62.77±1.28^a	62.42±0.99^a	63.03±1.31^a	63.8±1.34^b	64.04±1.38^b	59.9±0.70^a	58.97±0.86^a
CIE a*	8.89±0.27^a	10.29±0.35^b	9.42±0.49^ab	9.94±0.45^ab	8.46±0.38^a	9.5±0.40^a	10.7±0.29^b	11.47±0.47^b
CIE b*	21.88±0.21^c	20.88±0.32^b	19.89±0.30^a	21.00±0.27^b	21.22±0.38^a	21.2±0.30^a	20.36±0.24^a	21.09±0.49^a
Cooking loss (%)	35.31±0.80^ab				37.02±0.77^b
Moisture (%)	68.47±0.31^c	67.26±0.41^ab	68.25±0.48^bc	66.95±0.30^a	68.66±0.35^b	68.66±0.33^b	67.12±0.30^a	67.41±0.25^a

Control group: control feed (commercial feed); experimental group: feed supplemented with fish meal.
The results are the average of three repetitions of the test for five animals in each group.
Different superscript letters (a–c) within the same row indicate significant differences among the means at p<0.05.
Means with the same superscript letter are not significantly different, whereas means with different superscript letters differ significantly.
All values are expressed as mean±SD.
The results represent the averages of three repetitions for five animals in each group (n=5).