Table 8.
Impact of the different immunoglobulin Y (IgY) concentrations in the broilers' diet on meat quality.
| No. | Treatment | Nutritive value | TBA value (mg/kg malondialdehyde) | |||
|---|---|---|---|---|---|---|
| Protein (%) | Ash (%) | Moisture (%) | Fat (%) | |||
| 1 | Control | 18.31 ± 0.12 | 1.15 ± 0.05 | 78.10 ± 0.33 | 2.61 ± 0.01 | 0.29 ± 0.02 |
| 2 | 1,500 μg/ml IgY | 18.90 ± 0.11 | 1.21 ± 0.04 | 78.20 ± 0.45 | 2.32 ± 0.02 | 0.27 ± 0.02 |
| 3 | 3,000 μg/ml IgY | 20.20 ± 0.21 | 1.57 ± 0.06 | 75.30 ± 0.51 | 2.11 ± 0.04 | 0.25 ± 0.03 |
| 4 | 4,000 μg/ml IgY | 21.10 ± 0.27*** | 1.88 ± 0.05** | 73.10 ± 0.34* | 2.03 ± 0.05* | 0.23 ± 0.01* |
Data were presented as the mean ± SEM and analyzed using one-way ANOVA.
IgY, immunoglobulin Y; TBA, thiobarbituric acid; (TBA).
***p <0.001, **p <0.01, *p <0.05 (compared to the control group).