. 2021 Apr 16;10(4):871. doi: 10.3390/foods10040871

Table 4.

Pre- and post-storage egg yolk and breast muscle 4 ± 2 °C for 14 days.

Parameters	Days	Dietary Treatments ¹				p-Value
Parameters	Days	Con	Na₂SeO₃	Se-Yeast	ADS18
Total Phenol, mg GAE/g *
Egg yolk	Initial	2.63 ± 0.037	2.71 ± 0.071	2.77 ± 0.067	2.81 ± 0.047	0.1873
	Fresh	1.47 ± 0.20 ^c	2.38 ± 0.19 ^b	2.56 ± 0.11 ^a,b	2.90 ± 0.10 ^a	0.0002
	Stored	1.52 ± 0.06 ^b	1.45 ± 0.03 ^b	1.89 ± 0.08 ^a	1.96 ± 0.09 ^a	0.0004
Breast meat	NA	2.16 ± 0.10 ^b	2.18 ± 0.16 ^b	2.92 ± 0.29 ^a	3.41 ± 0.05 ^a	0.0006
Total Flavonoid, mg RE/g **
Egg yolk	Initial	2.21 ± 0.52	1.48 ± 0.16	1.73 ± 0.36	2.28 ± 0.18	0.3293
	Fresh	1.45 ± 0.46	1.73 ± 0.27	1.50 ± 0.21	1.38 ± 0.53	0.9245
	Stored	1.79 ± 0.07	1.68 ± 0.10	1.83 ± 0.10	1.74 ± 0.12	0.7148
Breast meat	NA	1.42 ± 0.32	1.69 ± 0.15	1.69 ± 0.38	1.57 ± 0.36	0.5416

¹ Con = control, Na₂SeO₃ = Sodium selenite; Se-yeast = Selenium yeast; ADS18 = Stenotrophomonas maltophilia. Initial = day 3, fresh = day 95 and stored = day 109 for 2 weeks. *: Total phenols expressed in mg gallic acid equivalent, mg GAE/g; **: Flavonoids express in mg rutin equivalent, mg RE/g; ^a–c Mean in the same row with different superscripts are significantly different (p < 0.05). NA = not applicable.