. 2017 Jun 15;8(2):163–169.

Table 4.

Effect of cinnamon, turmeric and blend of both on (meat or plasma) lipid peroxidation values of broiler chicken on day 42 of age under heat stress condition

Treatment	FRSA (%)	TBARS (mg kg ^-1 )
Control	71.56^c	0.78^b
HS	81.88^a	0.88^a
HS + Turmeric	77.27^ab	0.82^ab
HS + Cinnamon	77.56^ab	0.81^ab
HS + Turmeric ‎ + Cinnamon ‎	74.70^b	0.80^b
Pooled SEM	1.00	0.01
p -value	0.00	0.04

FRSA: Free radical scavenging activity, TBARS: 2-Thiobarbituric acid-reactive substances, HS: Heat stress, SEM: Standard error of the mean.

^abc

Means with different superscripts within each column are significantly different (p < 0.01).