Table 6. Effects of two plant extracts on total phenolic contents (µg/g), DPPH (%) and ABTS (%) radical scavenging activity of broiler meat

Item	Dietary treatments (n = 10)				SEM	p-value
	Control	T1	T2	T3
Total phenols (ppm)	71.07b	77.33ab	78.03a	73.75ab	2.45	0.041
DPPH radical scavenging activity (%)	33.37b	34.80b	43.90a	35.59b	1.15	0.031
ABTS radical scavenging activity (%)	55.47	53.73	58.33	53.86	1.50	0.135

n, number of birds.
Within the same row, mean values with different superscripts are significantly different (p< 0.05).
DPPH, 1-1-diphenyl 2 picrylhydrazyl; ABTS, 2,2-azinobis-3 ethytlbenzothiazoline-6-sulfonic acid.