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Table 1 Effect of meat type and different source of frozen and fresh meat in the retail market on cholesterol profiles, and hypocholesterolemic, atherogenic and thrombotic indices, different type of cholesterol and indices of antioxidant status of fresh meat

From: Fatty acid and cholesterol profiles, hypocholesterolemic, atherogenic, and thrombogenic indices of broiler meat in the retail market

Parameters Total cholesterol, mg/100 g Low density lipoprotein, mg/100 g High density lipoprotein, mg/100 g LDL/HDL ratio Hypocholesterolemic index Atherogenic index Thrombotic index TAC mmoles/100 g fresh meat MDA, mmoles/g fresh meat
Meat type
 Frozen meat 73.1 37.7 40.6 0.931 1.91 0.726 0.679 1.50 1.95
 Fresh meat 72.4 36.9 39.6 0.933 1.77 0.782 0.697 1.51 1.84
Source of meat
 Frozen A 73.2 37.4 40.8 0.916 2.01ab 0.650c 0.656 1.54 1.92
 Frozen B 72.4 38.3 39.7 0.966 1.89abc 0.722bc 0.671 1.45 1.96
 Frozen C 73.7 37.4 41.3 0.908 1.83bc 0.807ab 0.709 1.52 1.95
 Fresh D 70.5 36.7 39.2 0.938 2.11a 0.658c 0.664 1.32 1.69
 Fresh E 73.7 36.8 40.1 0.920 1.55d 0.891a 0.722 1.66 1.98
 Fresh F 73.1 37.2 39.4 0.942 1.66cd 0.795ab 0.704 1.54 1.86
Statistical analyses
 RSME 2.56 1.905 1.725 0.067 0.186 0.037 0.134 0.204 0.218
Meat type 0.466 0.258 0.126 0.915 0.054 0.185 0.007 0.958 0.207
Source of meat 0.302 0.922 0.594 0.666 0.0006 0.036 0.201 0.134 0.383
  1. a-dDifferences among means within a column within each factor not sharing similar superscripts are significantly at (P <0.05); P value probability level, RMSE root mean square error, TAC total antioxidant capacity, MDA melondialdehyde