Table 6 Effects of the dietary essential oil preparation on the yields and quality of breast and thigh meats from coccidiosis vaccine-challenged broiler chickens¹

 Meat, g/100 BW

8.40

8.36

8.06

8.28

0.226

0.735

 Cooking loss, %

17.6

17.3

16.0

17.3

0.633

0.385

 CIE L* (lightness)

54.2

56.0

56.1

54.7

1.366

0.713

 CIE a* (redness)

0.117

−0.344

−0.914

−0.297

0.354

0.258

 CIE b* (yellowness)

10.9

10.4

10.2

10.3

0.600

0.836

 pH

5.65

5.72

5.63

5.62

0.031

0.198

 Meat, g/100 BW

6.43

6.60

6.37

6.44

0.086

0.282

 Cooking loss, %

20.6^b

24.8^a

25.2^a

23.5^ab

1.041

0.026

 CIE L*

54.4

53.4

55.8

54.6

1.139

0.531

 CIE a*

2.13

3.05

1.56

2.31

0.410

0.108

 CIE b*

7.61

8.87

8.85

9.25

0.586

0.241

 pH

6.23

6.17

6.23

6.14

0.062

0.653