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Table 7 Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on the lipid oxidation 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 1.day 0.45 ± 0.07 0.43 ± 0.05 0.39 ± 0.04 0.36 ± 0.03 0.29 ± 0.03 0.193
4.day 0.47 ± 0.06 0.44 ± 0.07 0.45 ± 0.06 0.70 ± 0.10 0.33 ± 0.08 0.700
8.day 0.85 ± 0.26 0.91 ± 0.47 0.77 ± 0.40 0.76 ± 0.17 0.73 ± 0.18 0.165
Leg meat 1.day 0.57 ± 0.13 0.63 ± 0.10 0.49 ± 0.05 0.60 ± 0.10 0.39 ± 0.03 0.553
4.day 0.80 ± 0.13 0.74 ± 0.10 0.64 ± 0.06 0.70 ± 0.10 0.43 ± 0.01 0.157
8.day 0.99 ± 0.26 0.87 ± 0.51 0.74 ± 0.46 0.74 ± 0.08 0.68 ± 0.18 0.930
  1. *P < 0.05