Table 7.

Level of vitamin E (mg/100g, fw), in breast meat according to the market class and the dietary treatment of broilers. For each market class, data are reported in terms of mean ± standard deviation of n = 120 representative breast muscles from broilers intended for conventional (n = 60) and supplemented (n = 60) feeding. For the dietary treatment, data are expressed as mean ± standard deviation of n = 180 representative breasts from light (n = 60), medium (n = 60) and heavy (n = 60) broilers.

Analyte	Market Class			Dietary Treatment		Source of Variation
	Light Broiler	Medium Broiler	Heavy Broiler	Standard	Experimental	Market Class	Dietary Treatment	Market Class × Dietary Treatment
Vitamin E	1.57 ± 0.42	1.61 ± 0.45	2.20 ± 1.04	1.23 ± 0.55	2.36 ± 0.65	*	NS	*

* Statistically significant (p < 0.05) and NS = non-significant by multiple linear model.