Table 6 Effect of supplementing LEO (free and nanoencapsulated) on lipid peroxidation of thigh meat in broiler chicken.

Parameter¹	Storage day		Dietary treatments²						SEM	P-value
		CN	AB	CS	LEO_F200	LEO_F400	LEO_N200	LEO_N400
TBARS (mgMDA/kg)	0	0.86^a	0.87^a	0.84^a	0.80^ab	0.76^b	0.69^c	0.63^d	0.023	0.012
TBARS (mgMDA/kg)	5	1.79^a	1.81^a	1.78^a	1.67^b	1.62^bc	1.55^cd	1.48^d	0.021	< 0.001
FFA (%)	0	0.23^a	0.22^a	0.24^a	0.20^ab	0.19^ab	0.15^b	0.11^c	0.013	< 0.001
FFA (%)	5	1.36^a	1.34^a	1.37^a	1.26^b	1.21^b	1.13^c	1.05^d	0.022	0.035
PV (mEq/kg)	0	1.27^a	1.30^a	1.29^a	1.19^ab	1.12^bc	1.02^cd	0.93^d	0.025	< 0.001
PV (mEq/kg)	5	3.03^a	3.01^a	3.04^a	2.86^b	2.70^c	2.58^d	2.41^e	0.023	0.029

Means in a row with different superscripts differ significantly (P < 0.05).
¹TBARS-thiobarbituric acid reactive substances; FFA-free fatty acids; PV-peroxide value.
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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