. 2019 Jul 15;98(12):6733–6741. doi: 10.3382/ps/pez389

Table 7.

Content of α- and γ-tocopherol in fresh (Leskovec et al., 2018), frozen, cooked fresh, and cooked frozen breast meat.

		Diets
Breast muscle (µg/100 g)		Cont	+E	+C	+Se	+ECSe	SEM	P-value
Fresh	α-toc.	287.3^a	773.3^b	275.6^a	278.7^a	950.1^b	42.1	<.0001
	γ-toc.	71.6	57.6	67.8	71.0	56.7	4.24	0.073
Frozen stored	α-toc.	304.1^a	740.2^b	285.1^a	277.2^a	992.6^b	48.53	<.0001
	γ-toc.	70.5	57.5	69.7	67.1	60.8	3.51	0.060
Cooked fresh	α-toc.	280.9^a	703.1^b	247.4^a	278.6^a	989.6^b	49.50	<.0001
	γ-toc.	65.3	55.0	61.6	63.6	57.3	3.26	0.176
Cooked frozen stored	α-toc.	288.9^a	800.2^b	283.7^a	268.5^a	1017.8^b	54.42	<.0001
	γ-toc.	68.3	60.5	64.0	64.8	60.0	4.05	0.585
P-value for frozen storage and cooking, α-tocopherol
Frozen storage		0.323	0.576	0.291	0.985	0.226
Cooking		0.314	0.873	0.466	0.903	0.492
Frozen storage x Cooking		0.583	0.408	0.508	0.997	0.535
P-value for frozen storage and cooking, γ-tocopherol
Frozen storage		0.782	0.363	0.693	0.798	0.240
Cooking		0.127	0.996	0.012	0.296	0.982
Frozen storage x Cooking		0.541	0.327	0.908	0.895	0.768

^a,b

Least squares means within a row without the same superscript differ significantly (P < 0.05).

Names of the groups described under Table 1.