Table 2. Effects of two plant extracts on color values, pH, cooking loss and WHC of broiler meat

Item	Dietary treatments (n = 10)				SEM	p-value
Item	Control	T1	T2	T3	SEM	p-value
CIE L^*	52.70^bc	55.64^b	55.05^ab	51.24^c	0.48	0.036
CIE a^*	9.13^a	5.82^bc	5.35^c	7.82^ab	0.12	0.021
CIE b^*	15.75	16.13	17.45	16.09	0.26	0.648
pH	6.88	6.74	6.67	6.68	0.10	0.139
Cooking loss (%)	26.87^a	26.83^a	22.43^b	22.72^b	1.31	0.01
WHC (%)	37.48^b	39.37^ab	41.97^a	42.09^a	0.73	0.013

n, number of birds.
Within the same row, mean values with different superscripts are significantly different (p< 0.05).
WHC, water holding capacity.