Table 3
Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on thawing loss, cooking loss, water holding capacity and pH values of the breast and leg meat (x ± SEM)

		Treatment Groups
		Control	CAP	CAR	CIN	CAP + CAR + CIN	P
Breast meat	Thawing loss, %	2.88 ± 0.24^c	2.26 ± 0.27^ab	1.72 ± 0.19^a	2.20 ± 0.16^ab	2.57 ± 0.12^bc	0.000
	Cooking loss, %	12.18 ± 0.83^bc	12.63 ± 1.11^bc	13.15 ± 0.58^c	9.85 ± 0.52^ab	7.12 ± 1.71^a	0.010
	Water holding capacity, %	50.26 ± 1.31^a	49.37 ± 1.19^a	43.29 ± 2.63^b	43.20 ± 0.90^b	46.16 ± 1.03^ab	0.010
	pH (15.min.)	5.76 ± 0.04	5.74 ± 0.05	5.74 ± 0.04	5.72 ± 0.06	5.69 ± 0.04	0.823
Leg meat	Thawing loss, %	1.63 ± 0.19^b	1.63 ± 0.14^b	0.95 ± 0.14^a	1.03 ± 0.16^a	1.31 ± 0.12^ab	0.011
	Cooking loss, %	18.34 ± 0.95^b	16.23 ± 1.84^b	17.17 ± 1.37^b	15.79 ± 1.01^b	10.49 ± 1.39^a	0.024
	Water holding capacity, %	40.31 ± 0.58^c	46.24 ± 0.90^a	43.76 ± 0.76^abc	42.25 ± 1.60^bc	44.76 ± 1.95^ab	0.031
	pH (15.min.)	5.88 ± 0.05	5.74 ± 0.05	5.84 ± 0.06	5.81 ± 0.08	5.78 ± 0.06	0.570