Table 8.

Effect of strain (S) and diet (D) on diterpenes, pigment, and antioxidant capacity of breast meats from Fully Feathered (FF) and Naked Neck (NN) broilers fed Control (C) or Spirulina (SP) diets.

	FF		NN			P-value
	C	SP	C	SP
Parameter	n = 10	n = 9	n = 9	n = 10	RSD	Strain	Diet	S×D
Diterpene profile, µg/g
α-Tocopherol	5.36	0.95	5.16	1.06	0.936	0.8779	<0.0001	0.6164
ϒ-Tocopherol + β-tocotrienol	0.11	0.03	0.12	0.03	0.013	0.2400	<0.0001	0.2166
α-Tocotrienol	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
β-Tocopherol	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.	n.d.
Pigments, µg/100 g
Total carotenoids	50.96	119.09	53.54	73.39	48.9	0.2245	<0.0171	0.1752
Antioxidant Capacity
DPPH, RSA %	7.13	6.89	7.05	7.1	0.834	0.8530	0.6922	0.4960
TPC, g GAE/g	37.56	35.96	38.00	35.65	3.487	0.0899	0.9546	0.7398

DPPH, 2,2-diphenyl-1-picrylhydrazyl.

TPC, total phenolic compounds.