Table 7.

Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on the lipid oxidation of the breast and leg meat (x ± SEM)

		Treatment Groups
		Control	CAP	CAR	CIN	CAP + CAR + CIN	P*
Breast meat	1.day	0.45 ± 0.07	0.43 ± 0.05	0.39 ± 0.04	0.36 ± 0.03	0.29 ± 0.03	0.193
	4.day	0.47 ± 0.06	0.44 ± 0.07	0.45 ± 0.06	0.70 ± 0.10	0.33 ± 0.08	0.700
	8.day	0.85 ± 0.26	0.91 ± 0.47	0.77 ± 0.40	0.76 ± 0.17	0.73 ± 0.18	0.165
Leg meat	1.day	0.57 ± 0.13	0.63 ± 0.10	0.49 ± 0.05	0.60 ± 0.10	0.39 ± 0.03	0.553
	4.day	0.80 ± 0.13	0.74 ± 0.10	0.64 ± 0.06	0.70 ± 0.10	0.43 ± 0.01	0.157
	8.day	0.99 ± 0.26	0.87 ± 0.51	0.74 ± 0.46	0.74 ± 0.08	0.68 ± 0.18	0.930

*P < 0.05