Table 5.
Total antioxidant capacity of pre-and post-stored egg yolk and breast tissue for 14 days at 4 ± 2 °C.
| Assay | Parameters | Days | Dietary Treatments 1 | ||||
|---|---|---|---|---|---|---|---|
| Con | Na2SeO3 | Se-Yeast | ADS18 | p-Value | |||
| Phosphomolybdenum Assay (Antioxidant activity, mg AAE/g) * | Egg yolk | Initial | 0.82 ± 0.07 | 0.87 ± 0.04 | 0.81 ± 0.04 | 0.86 ± 0.06 | 0.8073 |
| Fresh | 0.83 ± 0.05 d | 1.12 ± 0.02 c | 1.40 ± 0.04 b | 1.81 ± 0.04 a | <0.0001 | ||
| Stored | 1.50 ± 0.15 c | 1.55 ± 0.11 b,c | 1.93 ± 0.16 a,b | 2.11 ± 0.06 a | 0.0127 | ||
| Breast meat | NA | 0.77 ± 0.05 | 0.74 ± 0.08 | 0.77 ± 0.06 | 0.73 ± 0.05 | 0.957 | |
| Ferric Reducing Antioxidant Power (FRAP) assay (Antioxidant activity, mg GAE/g) ** | Egg yolk | Initial | 0.84 ± 0.02 | 0.88 ± 0.01 | 0.85 ± 0.01 | 0.84 ± 0.01 | 0.2238 |
| Fresh | 1.73 ± 0.07 b | 1.78 ± 0.06 b | 1.90 ± 0.08 b | 2.23 ± 0.04 a | 0.0005 | ||
| Stored | 3.16 ± 0.09 | 3.01 ± 0.07 | 3.08 ± 0.05 | 3.12 ± 0.06 | 0.4896 | ||
| Breast meat | NA | 1.90 ± 0.10 | 2.06 ± 0.13 | 2.27 ± 0.18 | 2.13 ± 0.11 | 0.294 | |
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. *: Antioxidant activity evaluated as Phosphomolybdenum reducing power and express in ascorbic acid equivalent (AAE). **: Antioxidant activity evaluated as ferric reducing power and expressed gallic acid equivalent (GAE); a–d Mean in the same row with different superscripts are significantly different (p < 0.05). NA = not applicable.