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Table 4 Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on the color properties of the breast and leg meats (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 L* 51.27 ± 0.80 52.46 ± 1.99 52.23 ± 0.99 52.59 ± 1.80 49.98 ± 1.19 0.676
a* 5.97 ± 0.86 5.52 ± 0.27 5.10 ± 0.62 5.14 ± 0.69 5.52 ± 0.88 0.904
b* 8.77 ± 0.29 9.75 ± 0.49 8.58 ± 0.73 9.57 ± 0.51 9.95 ± 0.68 0.351
Leg meat L* 49.18 ± 0.64abc 51.06 ± 1.31c 50.47 ± 1.24bc 46.59 ± 0.62a 47.79 ± 0.61ab 0.019
a* 6.65 ± 0.49 5.97 ± 0.67 6.53 ± 0.47 7.17 ± 1.05 6.32 ± 0.39 0.734
b* 8.53 ± 0.80 9.00 ± 0.62 9.56 ± 0.47 9.39 ± 0.43 9.39 ± 0.64 0.761
  1. a, b, cThe differences between means in the same row with different letters are important, P < 0.05, L* = Lightness, 0 = Black, 100 = White. a* = Redness, Negative values are green, positive values are red. b* = yellowness, Negative values are blue, positive values are yellow