Table 2 Effect of arginine with or without Olive leaf extract supplementations on chicken breast meat quality after slaughter

pH, 0.5 h

6.33 ± 0.04^d

6.52 ± 0.03^c

6.65 ± 0.03^b

6.7 ± 0.05^b

6.8 ± 0.02^a

< 0.001

pH, 24 h

5.4 ± 0.02^e

5.6 ± 0.034^d

5.6 ± 0.03^c

5.7 ± 0.3^b

5.9 ± 0.7^a

< 0.001

Drip loss, %

0.88 ± 0.03^a

0.76 ± 0.02^b

0.66 ± 0.03^c

0.64 ± 0.03^c

0.59 ± 0.04^c

< 0.001

Thaw loss, %

40.4 ± 0.42

40.3 ± 0.31

40.17 ± 0.08

40 ± 0.1

3.67 ± 0.32

0.062

Cooking loss, %

13.9 ± 0.26^a

13.2 ± 0.1^b

13.1 ± 0.1^b

13.03 ± 0.25^b

11.8 ± 0.26^c

< 0.001