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)

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 ± 0.64^abc

51.06 ± 1.31^c

50.47 ± 1.24^bc

46.59 ± 0.62^a

47.79 ± 0.61^ab

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