Table 3.
Effect of cinnamon, turmeric and blend of both on thigh meat color indices of broiler chicken under heat stress condition on day 42 of age
| Treatment | Lightness | Redness | Yellowness |
|---|---|---|---|
| Control | 39.83b | 5.22 | 7.58 |
| HS | 45.03a | 3.94 | 5.07 |
| HS + Turmeric | 42.05ab | 4.45 | 6.50 |
| HS + Cinnamon | 42.55ab | 4.24 | 5.54 |
| HS + Turmeric + Cinnamon | 41.94ab | 4.36 | 6.45 |
| Pooled SEM | 0.57 | 0.19 | 0.32 |
| p -value | 0.05 | 0.32 | 0.11 |
HS: Heat stress, SEM: Standard error of the mean.
ab
Means with different superscripts within each column are significantly different (p < 0.05).