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Table 3 Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on thawing loss, cooking loss, water holding capacity and pH values of the breast and leg meat (x ± SEM)

From: Addition of Capsicum oleoresin, Carvacrol, Cinnamaldehyde and their mixtures to the broiler diet II: Effects on meat quality

  Treatment Groups  
Control CAP CAR CIN CAP + CAR + CIN P
Breast meat Thawing loss, % 2.88 ± 0.24c 2.26 ± 0.27ab 1.72 ± 0.19a 2.20 ± 0.16ab 2.57 ± 0.12bc 0.000
Cooking loss, % 12.18 ± 0.83bc 12.63 ± 1.11bc 13.15 ± 0.58c 9.85 ± 0.52ab 7.12 ± 1.71a 0.010
Water holding capacity, % 50.26 ± 1.31a 49.37 ± 1.19a 43.29 ± 2.63b 43.20 ± 0.90b 46.16 ± 1.03ab 0.010
pH (15.min.) 5.76 ± 0.04 5.74 ± 0.05 5.74 ± 0.04 5.72 ± 0.06 5.69 ± 0.04 0.823
Leg meat Thawing loss, % 1.63 ± 0.19b 1.63 ± 0.14b 0.95 ± 0.14a 1.03 ± 0.16a 1.31 ± 0.12ab 0.011
Cooking loss, % 18.34 ± 0.95b 16.23 ± 1.84b 17.17 ± 1.37b 15.79 ± 1.01b 10.49 ± 1.39a 0.024
Water holding capacity, % 40.31 ± 0.58c 46.24 ± 0.90a 43.76 ± 0.76abc 42.25 ± 1.60bc 44.76 ± 1.95ab 0.031
pH (15.min.) 5.88 ± 0.05 5.74 ± 0.05 5.84 ± 0.06 5.81 ± 0.08 5.78 ± 0.06 0.570
  1. a, b, cThe differences between means in the same row with different letters are important, P < 0.05