Table 4
Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on the color properties of the breast and leg meats (x ± SEM)

	Treatment Groups
	Control		CAP	CAR	CIN	CAP + CAR + CIN	P
Breast meat	L*	51.27 ± 0.80	52.46 ± 1.99	52.23 ± 0.99	52.59 ± 1.80	49.98 ± 1.19	0.676
	a*	5.97 ± 0.86	5.52 ± 0.27	5.10 ± 0.62	5.14 ± 0.69	5.52 ± 0.88	0.904
	b*	8.77 ± 0.29	9.75 ± 0.49	8.58 ± 0.73	9.57 ± 0.51	9.95 ± 0.68	0.351
Leg meat	L*	49.18 ± 0.64abc	51.06 ± 1.31c	50.47 ± 1.24bc	46.59 ± 0.62a	47.79 ± 0.61ab	0.019
	a*	6.65 ± 0.49	5.97 ± 0.67	6.53 ± 0.47	7.17 ± 1.05	6.32 ± 0.39	0.734
	b*	8.53 ± 0.80	9.00 ± 0.62	9.56 ± 0.47	9.39 ± 0.43	9.39 ± 0.64	0.761