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

Table 6.

Effects of different Se sources on oxidative stability of pre-and post-stored egg yolk, breast, and thigh muscle.

Parameters	Days	Dietary Treatments ¹				p-Value
Parameters	Days	Con	Na₂SeO₃	Se-Yeast	ADS18	p-Value
Egg yolks, µg MDA/Kg	D 3	0.093 ± 0.03	0.092 ± 0.032	0.084 ± 0.006	0.088 ± 0.004	0.4105
	D 46	0.129 ± 0.004 ^a	0.117 ± 0.002 ^a	0.102 ± 0.004 ^b	0.082 ± 0.006 ^c	<0.0001
	D 60	0.133 ± 0.007 ^a	0.111 ± 0.007 ^b	0.092 ± 0.004 ^c	0.084 ± 0.004 ^c	<0.0001
	D 74	0.118 ± 0.004 ^a	0.109 ± 0.002 ^b	0.102 ± 0.001 ^c	0.096 ± 0.002 ^c	<0.0001
	D 95	0.114 ± 0.004 ^a	0.104 ± 0.003 ^a	0.086 ± 0.003 ^b	0.077 ± 0.003 ^b	<0.0001
	D 109 *	0.148 ± 0.010 ^a	0.127 ± 0.005 ^b	0.105 ± 0.004 ^c	0.084 ± 0.002 ^d	<0.0001
Breast meat, µg MDA/g	D 0	11.46 ± 0.51 ^a	10.05 ± 0.40 ^b	9.85 ± 0.09 ^b	8.72 ± 0.10 ^c	0.0001
	D 1	10.69 ± 1.40 ^a,b	12.15 ± 1.17 ^a	8.23 ± 0.92 ^b	7.59 ± 0.55 ^b	0.0211
	D 5	17.79 ± 1.60 ^a	16.31 ± 1.17 ^a,b	15.64 ± 0.74 ^a,b	13.62 ± 0.53 ^b	0.0854
Thigh, µg MDA/g	NA	27.00 ± 0.89 ^a	26.39 ± 1.38 ^a	22.62 ± 1.21 ^b	18.95 ± 0.84 ^c	0.0001
Serum, nmol MDA/mL	NA	0.184 ± 0.006 ^a	0.179 ± 0.006 ^{a b}	0.169 ± 0.002 ^{b c}	0.159 ± 0.003 ^c	0.0046

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. *: D109; Eggs were stored for 14 days at 4 ± 2 °C prior to analysis ^a–d Mean in the same row with different superscripts are significantly different (p < 0.05). NA = not applicable.