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Table 3 Thiobarbituric acid reactive substances and peroxide value of the leg chicken nuggets during storage

From: Enhancing the quality and lipid stability of chicken nuggets using natural antioxidants

Treatments

TBARS (mg MDA/kg)

POV (meq peroxide/kg)

0

15

30

45

Mean

0

15

30

45

Mean

Control

0.37

0.43

0.48

0.55

0.46a

0.75

0.79

0.85

0.91

0.83a

WGO

0.27

0.31

0.36

0.41

0.34c

0.63

0.68

0.74

0.78

0.71c

AT

0.31

0.36

0.41

0.45

0.38b

0.68

0.72

0.76

0.82

0.75b

ALA

0.28

0.33

0.37

0.42

0.35c

0.64

0.70

0.75

0.80

0.72c

WGO + ALA

0.22

0.27

0.32

0.37

0.30e

0.59

0.64

0.68

0.74

0.66d

WGO + AT

0.25

0.29

0.34

0.4

0.32d

0.61

0.67

0.71

0.78

0.69 cd

Mean

0.28d

0.33c

0.38b

0.43a

 

0.65d

0.70c

0.75b

0.81a

 
  1. The results are mean of three independent measurements. Means sharing of the similar letter are statistically non-significant (P > 0.05) in a row or in a column
  2. Control, WGO = (wheat germ oil (Natural α-tocopherol) 200 mg/ kg feed), AT (α-tocopherol 200 mg/kg feed), ALA = α-Lipoic acid 150 mg/kg feed, WGO + ALA = wheat germ oil (Natural α-tocopherol) 200 mg/ kg feed) + α-Lipoic acid 150 mg, ALA + AT = α-Lipoic acid 150 mg + α-tocopherol 200 mg/ kg feed
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Lipids in Health and Disease

ISSN: 1476-511X