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pH, water holding capacity (%), and total phenolic contents (mg gallic acid equivalent/g meat) of the thigh meat from the broilers fed the combination of gallic and linoleic acid
| Treatment | pH | Water holding capacity | Total phenolics |
|---|---|---|---|
| Control | 6.11y | 59.19y | 1.00y |
| 0.5% | 6.14xy | 60.09y | 1.12x |
| 1% | 6.36x | 65.85x | 1.15x |
| SEM1 | 0.067 | 1.036 | 0.02 |
Standard errors of mean (n = 9).
Different letters within the same column differ significantly (p<0.05).
