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Table 3 Free radical scavenging activity (DPPH) (%) in broiler breast and leg meat

From: Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat

Treatments

Breast meat

Leg meat

 

2010

2011

Means

2010

2011

Mean

T 1 (control)

75.39±0.9

75.88±1.1

75.63±1.3f

74.11±1.4g

75.17±1.6f

74.64±1.1f

T 2 (NAT)

82.56±1.2

81.75±1.5

82.15±1.4c

81.55±1.6c

81.19±1.8c

81.37±1.5c

T 3 (SAT)

79.32±1.1

78.71±1.3

79.01±1.3e

78.59±1.8e

79.55±1.4d

79.07±1.3e

T 4 (ALA)

80.85±1.4

80.14±1.7

80.50±1.6d

80.11±1.6d

80.25±1.3d

80.18±1.8d

T 5 (ALA+NAT)

85.28±1.6

84.84±1.5

85.06±1.6a

85.09±1.7a

84.27±1.9a

84.68±1.6a

T 6 (ALA+SAT)

83.23±1.4

82.96±1.9

83.10±1.5b

82.95±1.1b

82.40±1.6b

82.68±1.3b

Means

81.10±1.8a

80.71±1.7a

 

80.40±1.5a

80.47±1.8a

 
  1. Values are mean ±S.D of three independent measurements.
  2. Means sharing similar letter in a row or in a column are statistically non-significant (P>0.05).
  3. NAT= Natural α-tocopherol, SAT= Synthetic α-tocopherol, ALA= α-Lipoic acid.