Table 5
Effects of capsicum oleoresin, carvacrol, cinnamaldehyde and their mixtures added to broilers’ mixed feed on the texture properties of the breast and leg meat (x ± SEM)

		Treatment Groups
		Control	CAP	CAR	CIN	CAP + CAR + CIN	P
Breast meat	Firmness (kg)	2.00 ± 0.14^bc	1.98 ± 0.19^bc	2.38 ± 0.14^c	1.55 ± 0.09^a	1.79 ± 0.15^ab	0.000
Breast meat	Toughness (kg)	11.09 ± 0.74^a	11.09 ± 0.79^a	14.31 ± 0.86^b	9.32 ± 0.48^a	9.46 ± 0.82^a	0.000
Leg meat	Firmness (kg)	2.29 ± 0.14	1.89 ± 0.30	1.75 ± 0.15	1.50 ± 0.15	1.67 ± 0.08	0.166
Leg meat	Toughness (kg)	16.56 ± 1.59^c	15.90 ± 1.48^bc	14.97 ± 1.04^abc	12.87 ± 1.51^ab	11.24 ± 0.75^a	0.008