Table 4.
Total Lipids, TBARS assay, Free radical scavenging activity of leg and breast meat of broilers fed on extruded flaxseed meal supplemented diet
|
Treatments |
Meat type |
|||||
|---|---|---|---|---|---|---|
| |
Breast meat |
Leg meat |
||||
| Total lipids (%) | TBARS assay (nmol of malondialdehyde/mg of meat) | Free radical scavenging activity (%) | Total lipids (%) | TBA assay (nmol of malondialdehyde/mg of meat) | Free radical scavenging activity (%) | |
|
T0 |
7.88±0.4b |
0.460±0.03d |
19.87±1.1c |
9.97±0.5d |
0.850±0.01d |
23.53±1.1d |
|
T1 |
8.10±0.4b |
0.588±0.01c |
25.98±3.9b |
12.80±0.5c |
1.289±0.03c |
28.30±1.8c |
|
T2 |
8.63±.0.4a |
0.796±0.01b |
33.13±2.6a |
15.10±0.8b |
1.856±0.03b |
35.25±2.6b |
| T3 | 8.96±0.3a | 1.052±0.01a | 38.27±2.6a | 18.92±0.7a | 2.106±0.02a | 43.09±1.1a |
Values are mean of three replicates ± SD. Means followed by different letters are significant different (p<0.05).