Table 5. Meat total antioxidant capacity (TAC), cholesterol and protein content of 42d old broilers.

Factors	TAC (mmol TE/g)1		Cholesterol (mg/100 g)1	Protein content - Kjedahl (%)1
	breast	thigh	thigh	breast	Thigh
Diet type (D)2
A	59.42	51.54	221.70	23.92A	21.45
B	59.18	48.11	190.79	23.57A	21.33
C	57.73	45.64	186.33	22.78B	20.86
Phytogenic (Ph)3
NO	53.62x	44.46x	206.43	23.53	21.16
YES	63.94y	52.40y	192.78	23.32	21.27
Interactions (treatments)
A	53.57	45.29	221.64	24.01	21.44
APh	65.27	57.79	221.76	23.83	21.46
B	56.45	45.87	197.87	23.59	21.37
BPh	61.91	50.35	174.79	23.56	21.30
C	50.83	42.22	199.79	23.00	20.68
CPh	64.64	49.05	181.79	22.56	21.04
SEM4	3.473	3.633	15.534	0.315	0.338
P-value
D	0.871	0.273	0.054	0.002	0.190
Ph	0.001	0.010	0.287	0.411	0.698
D×Ph	0.463	0.529	0.736	0.803	0.792

¹Data shown per diet type represent treatment means from n=20 broilers (e.g. 10 from treatment A+10 from treatment APh). Data shown for PFA represent means from n=30 replicate pens (e.g. A+B+C). Within the same column means with different superscript (A, B) per diet type and (x, y) per phytogenic, differ significantly (P<0.05).

²Diet type (A, B and C): for each growth phase diet type A optimal for energy and protein; B and C suboptimal for protein and energy compared to A by 3 and 6% respectively.

³Phytogenic supplementation (No=0 mg/kg diet and Yes=125 mg/kg diet).

⁴Standard error of the means.