Table 4.

Volatile basic nitrogen (mg %) in the thigh meat from the broilers fed combination of gallic and linoleic acid

Treatment	Storage (d)				SEM1
	0	2	4	7
Control	12.1cb	11.2c	14.0b	17.7a	0.66
0.5%	12.6cb	11.2c	14.0b	17.7a	0.62
1.0%	13.1b	11.2c	14.0b	16.8a	0.47
SEM2	0.89	0.00	0.00	0.76

¹Standard errors of mean (n = 12). ² n = 9.

^a–cDifferent letters within same row differ significantly (p<0.05).