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)

2.88 ± 0.24^c

2.26 ± 0.27^ab

1.72 ± 0.19^a

2.20 ± 0.16^ab

2.57 ± 0.12^bc

0.000

12.18 ± 0.83^bc

12.63 ± 1.11^bc

13.15 ± 0.58^c

9.85 ± 0.52^ab

7.12 ± 1.71^a

0.010

50.26 ± 1.31^a

49.37 ± 1.19^a

43.29 ± 2.63^b

43.20 ± 0.90^b

46.16 ± 1.03^ab

0.010

5.76 ± 0.04

5.74 ± 0.05

5.74 ± 0.04

5.72 ± 0.06

5.69 ± 0.04

0.823

1.63 ± 0.19^b

1.63 ± 0.14^b

0.95 ± 0.14^a

1.03 ± 0.16^a

1.31 ± 0.12^ab

0.011

18.34 ± 0.95^b

16.23 ± 1.84^b

17.17 ± 1.37^b

15.79 ± 1.01^b

10.49 ± 1.39^a

0.024

40.31 ± 0.58^c

46.24 ± 0.90^a

43.76 ± 0.76^abc

42.25 ± 1.60^bc

44.76 ± 1.95^ab

0.031

5.88 ± 0.05

5.74 ± 0.05

5.84 ± 0.06

5.81 ± 0.08

5.78 ± 0.06

0.570