Table 7.
Effects of diet (L0, L1, L2) and treatment (raw and cooked) on primary (diene D232 and triene D270 conjugates) and secondary (Thiobarbituric Acid Reactive Substances, TBARs mg/kg meat) lipid oxidation compounds in the pectoralis major muscles of broiler chickens.
| Diet (D) 1 | Treatment (T) 2 | p-Value | |||||||
|---|---|---|---|---|---|---|---|---|---|
| L0 | L1 | L2 | Raw | Cooked | D | T | D × T | SEM | |
| Breast (n) | 16 | 16 | 16 | 24 | 24 | ||||
| TBARs | 0.048 | 0.048 | 0.058 | 0.034 | 0.068 | n.s. | <0.001 | n.s. | 0.005 |
| D232 | 11.4 | 11.3 | 10.8 | 11.7 | 10.7 | n.s. | <0.01 | n.s. | 0.178 |
| D270 | 7.6 | 7.9 | 7.1 | 7.6 | 7.4 | n.s. | n.s. | n.s. | 0.223 |
1 Means of the different treatments within each diet. 2 Means of the different diets within each treatment. L0: Control feed (without CPC); L1: L0 plus CPC (220 mg/kg total polyphenols); L2: L0 plus CPC (440 mg/kg total polyphenols). n.s.: p > 0.05.