Table 5.

The lipid degradation parameters of the broiler meat.

Parameters	Primary Parameters		Secondary Parameters
	Conjugated Dienes (µmoli/g)	Conjugated Trienes (µmoli/g)	p-Anisidine Value	TBARS (mg/kg)
Thigh meat
Control	7.52	3.49	17.95	0.23 a
E1	6.15	2.96	15.55	0.15 b
E2	7.23	3.22	15.27	0.18 bc
E3	6.86	3.30	15.29	0.17 bc
E4	6.83	3.45	18.47	0.19 c
SEM	0.232	0.082	0.536	0.007
p Value	0.4415	0.2706	0.1281	0.0001
Breast meat
Control	5.16	2.50	18.49a	0.17 a
E1	4.31	2.03	14.92ab	0.14 b
E2	4.43	2.20	10.29b	0.16 ab
E3	4.78	2.28	15.58ab	0.15 ab
E4	4.50	2.39	17.61ab	0.14 b
SEM	0.274	0.099	1.038	0.019
p Value	0.8973	0.6621	0.0119	0.0218

^a,b Means within a column with no common superscript differ (p < 0.05).