Table 4.
Effect of Pinus taeda hydrolyzed lignin diet addition on oxidative parameters and enzyme activity of beef meat dry aged for 35 days (n = 20 samples for each experimental group).
| PTHL | CON | SEM | p-Value | |
|---|---|---|---|---|
| Oxidative Parameters | ||||
| TBARS | 0.48 | 0.71 | 0.02 | 0.0005 |
| Hydroperoxides | 0.32 | 0.33 | 0.01 | 0.4788 |
| Protein Carbonyls | 2.61 | 6.53 | 0.04 | 0.2881 |
| Enzyme Activity | ||||
| Superoxide dismutase (U/mg protein) | 35.32 | 37.43 | 2.02 | 0.4662 |
| Catalase (U/mg protein) | 3.93 | 4.05 | 0.08 | 0.3145 |
| Glutathione peroxidase (µmol NADPH ox/mg protein) | 0.13 | 0.09 | 0.008 | 0.0010 |
PTHL, Pinus taeda hydrolyzed lignin group; CON, control group; SEM, standard error of the mean.