Dietary Conjugated Linoleic Acid Alters Oxidative Stability and Alleviates Plasma Cholesterol Content in Meat of Broiler Chickens

Table 5

Colour values of chicken breast meat from different treatments.

Treatments	Experimental diets			SEM	value
	CON	LCLA	HCLA
	51.93	55.65	55.49	0.792	0.071
	11.129^a	7.230^b	7.676^b	0.573	0.003
	20.285^a	16.847^b	19.114^a	0.481	0.014

: lightness; : redness; : yellowness; CON: control; LCLA: low conjugated linoleic acid; HCLA: high conjugated linoleic acid. Data presented as means with pooled SEM (standard error of the means) (/per treatment group). ^a,bMeans within a row with no common superscript differ significantly ().