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Table 4 Ferric reducing antioxidant power (FRAP) of 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) 586±12.5 588±14.6 587±11.3d 589±11.9 591±13.2 590±13.2d
T 2 (NAT) 617±11.6 614±13.8 616±13.6bc 615±13.6 620±13.3 618±13.6bc
T 3 (SAT) 597±11.8 601±11.3 599±13.3cd 596±13.8 599±14.3 597±14.1d
T 4 (ALA) 610±13.4 608±14.2 609±14.9c 606±14.3 609±13.9 608±12.9cd
T 5 (ALA+NAT) 655±13.4 659±14.9 657±16.8a 651±13.8 645±13.8 648±14.6a
T 6 (ALA+SAT) 627±14.9 631±13.8 629±14.3b 630±12.3 635±13.4 633±12.8ab
Means 615.3±14.6a 616.6±13.6a   614.5±15.6a 617.0±12.7a  
  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.