Table 4.

Effects of different antioxidants and plant oils on carcass characteristics (% live body weight) in broiler chickens

Items	Carcass Yield%	Drumsticks%	Breast%	Abdominal fat%	Pancreas%
Main effects
Oil sources
Soybean Oil	77.69	26.27	36.13	1.54	0.26
Rapeseed Oil	77.57	26.42	36.49	1.66	0.25
SEM	0.51	0.29	0.40	0.09	0.01
Antioxidant Sources
Vitamin E	76.72	26.13	36.28	1.69	0.24
Rosemary EO	77.68	26.63	35.98	1.69	0.27
Thyme EO	78.13	26.14	36.15	1.55	0.26
Satureja EO	77.81	26.53	36.69	1.57	0.25
Without Antioxidant	77.81	26.29	36.44	1.48	0.24
SEM	0.81	0.46	0.64	0.15	0.02
Oil sources × Antioxidant sources
Soybean Oil
Vitamin E	75.27	25.58	35.73	1.58	0.23
Rosemary EO	78.13	26.66	35.99	1.65	0.26
Thyme EO	79.76	26.34	36.26	1.41	0.25
Satureja EO	77.22	26.07	35.95	1.55	0.27
Without Antioxidant	78.05	26.72	36.71	1.52	0.27
Rapeseed Oil
Vitamin E	78.17	26.68	36.82	1.80	0.25
Rosemary EO	77.23	26.60	35.96	1.73	0.29
Thyme EO	76.51	25.95	36.04	1.69	0.28
Satureja EO	78.39	26.99	37.43	1.60	0.23
Without Antioxidant	77.58	25.86	36.18	1.45	0.22
SEM	1.14	0.65	0.89	0.21	0.03
p value
Oil	.87	.72	.53	.41	.90
Antioxidant	.77	.90	.94	.83	.78
Oil × Antioxidant	.12	.50	.75	.92	.44

EO: Essential oil