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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