Table 7.
Effect of refrigerated storage on lipid oxidation (mg MDA/kg) and α and γ tocopherol content (μg/g) in the thigh meat of broiler chickens fed diets containing grape seed (GS) meal, grape skin (GK) meal or vitamin E.
| Dietary Treatments | α-Tocopherol | γ-Tocopherol | TBARS 1 | |||
|---|---|---|---|---|---|---|
| 1 d | 7 d | 1 d | 7 d | 1 d | 7 d | |
| Control | 9.89 b | 1.64 c | 2.24 b | 0.414 b | 0.288 | 1.88 a |
| Control + Vitamin E | 71.1 a | 10.6 a | 4.02 a | 0.487 b | 0.283 | 0.870 b |
| GS | 8.25 b | 1.46 c | 2.11 b | 0.336 b | 0.282 | 1.70 a |
| GK | 4.69 b | 3.50 b,c | 1.97 b | 0.449 b | 0.267 | 1.61 a |
| GS + GK | 12.0 b | 4.56 b | 2.16 b | 0.810 a | 0.255 | 0.581 b |
| SEM 2 | 2.89 | 0.678 | 0.224 | 0.073 | 0.011 | 0.171 |
| p-value 3 | *** | *** | *** | ** | ns | *** |
Different letters in the same column (a, b, c) indicate significant differences (p < 0.05). 1 TBARS: thiobarbituric acid reactive ng substances. MDA: malondialdehyde. 2 SEM, standard error of means; each value represents the mean of five replicates (two birds per replicate). 3 ns: no significant effect (p > 0.05) ** p < 0.05, *** p < 0.001.