Table 5.
The results of pH and malondialdehyde (MDA) content determination in breast meat samples during storage (mg/kg).
| Parameter | Storage | C | HS0.7 | HSA0.7 | Pooled SEM | p Value | ||
|---|---|---|---|---|---|---|---|---|
| D × S | D | S | ||||||
| pH | 1st day | 5.96 a | 5.80 b | 5.85 Ab | 0.02 | 0.020 | <0.001 | 0.022 |
| 7th day | 5.96 a | 5.79 b | 5.75 Bb | 0.02 | ||||
| MDA, mg/kg | 1st day | 0.23 B | 0.20 B | 0.21 | 0.02 | 0.125 | 0.013 | <0.001 |
| 7th day | 0.34 Aa | 0.28 Aab | 0.24 b | 0.02 | ||||
| AA, % | 1st day | 42.44 Ab | 46.20 Aa | 45.84 Aa | 0.51 | 0.432 | <0.001 | <0.001 |
| 7th day | 31.89 Bb | 35.73 Ba | 36.48 Ba | 0.49 | ||||
MDA: malondialdehyde; AA: antioxidant activity; C: control group; HS0.7: broilers’ diet supplemented with 0.7% of dietary natural HS; HSA0.7: broilers’ diet supplemented with 0.7% of HS acidified with formic acid; SEM: standard error of the mean; D: main factor of broiler diet modification; S: main factor of samples storage for 7 days; a,b Means not sharing the same superscripts in row are significantly different (Tukey’s post hoc test, p < 0.05); A,B Means not sharing the same superscripts in a column are significantly different (Sidak’s post hoc test, p < 0.05).