. 2020 Jun 28;58(3):834–843. doi: 10.1007/s13197-020-04597-x

Table 2.

Effect of different levels and sources of zinc on antioxidant and lipid oxidation status of broiler chicken meat

Zn source	Zn (ppm)	DPPH (% inhibition)		ABTS (% inhibition)		Free fatty acid (%)		TBARS (mg MDA/kg)
Zn source	Zn (ppm)	Thigh	Breast	Thigh	Breast	Thigh	Breast	Breast	Thigh	Liver
IZ	40	20.2^a	17.2	89.2	73.2^a	0.109	0.088	0.228	0.248	0.217
GNZ		23.5^cd	18.4	90.9	78.0^b	0.102	0.081	0.157	0.164	0.148
MNZ		24.5^de	19.2	91.3	83.6^c	0.104	0.084	0.160	0.169	0.150
IZ	60	21.8^b	17.6	89.4	73.6^a	0.098	0.083	0.223	0.243	0.215
GNZ		23.9^d	18.6	91.2	78.4^b	0.092	0.077	0.154	0.157	0.145
MNZ		25.1^ef	19.7	91.4	84.4^c	0.093	0.075	0.153	0.159	0.144
IZ	80	22.7^bc	17.8	89.7	73.9^a	0.088	0.077	0.219	0.239	0.211
GNZ		24.3^de	18.9	90.6	78.6^b	0.080	0.075	0.147	0.152	0.141
MNZ		26.6^f	19.9	91.8	84.6^c	0.082	0.073	0.150	0.154	0.142
SEM		0.25	0.13	0.12	0.65	0.0089	0.0070	0.0041	0.0052	0.0072
Zinc levels (ppm)
40		22.7^a	18.3^a	90.4^a	78.2	0.105^c	0.084^c	0.181^b	0.193^b	0.171^b
60		23.6^ab	18.6^ab	90.7^b	78.8	0.094^b	0.078^b	0.176^ab	0.186^ab	0.168^ab
80		24.5^b	18.9^b	90.7^b	79.0	0.083^a	0.075^a	0.172^a	0.181^a	0.164^a
Zinc source
IZ		21.6^a	17.5^a	89.4^a	73.5^a	0.098^b	0.082^b	0.223^b	0.243^b	0.214^b
GNZ		23.9^b	18.6^b	93.2^b	78.3^b	0.092^a	0.076^a	0.153^a	0.155^a	0.140^a
MNZ		25.1^c	19.6^c	91.5^c	84.2^c	0.094^a	0.077^a	0.150^a	0.159^a	0.145^a
ANOVA (P values)
Interaction		0.010	0.097	0.151	0.010	0.081	0.051	0.079	0.113	0.082
Zinc levels		0.001	0.007	0.009	0.070	0.002	<0.000	0.010	0.010	0.009
Zinc source		0.003	0.002	<0.000	0.007	0.007	0.005	<0.000	<0.000	0.001

Values bearing different superscripts within the column differ significantly

TBARS Thio-barbituric acid reactive substances, MDA malondialdehyde, DPPH 1,1-diphenyl-2-picrylhydrazyl, ABTS 2,2-azinobis-3-ethylbenzothiazoline-6-sulfonic acid, SEM Standard error of mean , IZ Inorganic zinc, GNZ green nano zinc, MNZ market nano zinc