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Table 5 Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on the texture properties 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 Firmness (kg) 2.00 ± 0.14bc 1.98 ± 0.19bc 2.38 ± 0.14c 1.55 ± 0.09a 1.79 ± 0.15ab 0.000
Toughness (kg) 11.09 ± 0.74a 11.09 ± 0.79a 14.31 ± 0.86b 9.32 ± 0.48a 9.46 ± 0.82a 0.000
Leg meat Firmness (kg) 2.29 ± 0.14 1.89 ± 0.30 1.75 ± 0.15 1.50 ± 0.15 1.67 ± 0.08 0.166
Toughness (kg) 16.56 ± 1.59c 15.90 ± 1.48bc 14.97 ± 1.04abc 12.87 ± 1.51ab 11.24 ± 0.75a 0.008
  1. a, b, cThe differences between means in the same row with different letters are important, P < 0.05