Table 5 Effect of supplementing LEO (free and nanoencapsulated) on physical meat quality attributes of broiler chicken.

Parameter¹		Dietary treatments²						SEM	P-value
Parameter¹	CN	AB	CS	LEO_F200	LEO_F400	LEO_N200	LEO_N400	SEM	P-value
pH_{15 min}	5.97	5.95	5.97	6.05	6.09	6.13	6.17	0.136	0.243
WHC (%)	48.31^c	48.45^c	48.04^c	49.70^bc	50.62^ab	51.32^ab	51.95^a	0.335	< 0.001
DL (%)	3.42^a	3.39^a	3.41^a	3.30^ab	3.11^bc	3.08^bc	2.96^c	0.044	0.004
Cholesterol (mg/kg)	87.67^a	87.27^a	87.12^a	85.38^b	83.71^c	81.48^d	80.10^d	0.553	< 0.001
L*	54.70	55.31	55.83	56.00	54.96	55.34	55.75	0.341	0.762
a*	4.86	5.29	5.18	5.33	4.89	5.46	5.07	0.132	0.805
b*	7.21	7.56	7.54	6.93	7.28	7.45	7.82	0.209	0.570

Means in a row with different superscripts differ significantly (P < 0.05).
¹WHC-water holding capacity; DL-drip loss; *L-lightness, a-redness, b- yellowness.
²CN (Control)-fed basal diet only; AB (Antibiotic)-basal diet + 10 mg/kg Enramycin; CS (Chitosan)-basal diet + 300 mg/kg chitosan nanoparticles; LEO_F200 (basal diet + 200 mg/kg free LEO); LEO_F400 (basal diet + 400 mg/kg free LEO); LEO_N200 (basal diet + 200 mg/kg nanoencapsulated LEO) and LEO_N400 (basal diet + 400 mg/kg nanoencapsulated LEO).

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