Table 2.

Water activity and texture of the leg chicken nuggets during storage

Treatments	Water activity					Texture
	0	15	30	45	Mean	0	15	30	45	Mean
Control	0.813	0.787	0.763	0.737	0.775d	1139	1144	1150	1154	1147a
WGO	0.843	0.813	0.793	0.763	0.803c	1129	1134	1137	1143	1136c
AT	0.833	0.803	0.78	0.753	0.793 cd	1139	1140	1146	1150	1144b
ALA	0.84	0.81	0.79	0.76	0.8c	1133	1135	1139	1145	1138bc
WGO + ALA	0.863	0.84	0.82	0.783	0.827a	1119	1123	1127	1131	1125d
WGO + AT	0.853	0.823	0.803	0.773	0.813b	1125	1131	1136	1141	1133c
Mean	0.841a	0.813b	0.792c	0.762d		1131d	1135c	1139b	1144a

The results are mean of three independent measurements. Means sharing of the similar letter are statistically non-significant (P > 0.05) in a row or in a column

Control, WGO = (wheat germ oil (Natural α-tocopherol) 200 mg/ kg feed), AT (α-tocopherol 200 mg/kg feed), ALA = α-Lipoic acid 150 mg/kg feed, WGO + ALA = wheat germ oil (Natural α-tocopherol) 200 mg/ kg feed) + α-Lipoic acid 150 mg, ALA + AT = α-Lipoic acid 150 mg + α-tocopherol 200 mg/ kg feed