Table 6.
Content of α- and γ-tocopherol, MDA, ACW, and Se in the fresh, chilled, and frozen stored breast meat.
| Diets | SEM | p-Value | ||||||
|---|---|---|---|---|---|---|---|---|
| NRC | AVI | AVI + vitE | AVI + vitC | AVI + Se | AVI + ECSe | |||
| Fresh breast meat | ||||||||
| α-tocopherol (µg/100 g) | 265.1 a | 490.2 a | 1432.3 b | 585.4 a | 515.4 a | 1515.9 b | 85.23 | 0.0002 |
| γ-tocopherol (µg/100 g) | 58.8 | 53.0 | 48.4 | 60.9 | 52.3 | 49.3 | 6.56 | 0.739 |
| Se (µg/100 g) | 988.7 a | 923.3 a | 931.8 a | 870.6 a | 1980.7 b | 2119.8 c | 38.50 | <.0001 |
| ACW 1 (µmol AA 2/100 g) | 19.3 | 23.1 | 25.1 | 23.4 | 21.8 | 21.4 | 2.29 | 0.612 |
| MDA 3 (mg/kg) | 0.179 | 0.055 | 0.032 | 0.056 | 0.063 | 0.016 | 0.05 | 0.3498 |
| Chilled 4 breast meat | ||||||||
| α-tocopherol (µg/100 g) | 277.4 a | 460.3 b | 1427.5 c | 536.7 b | 520.1 b | 1596.9 d | 32.19 | <.0001 |
| γ-tocopherol (µg/100 g) | 61.1 | 55.9 | 53.8 | 57.1 | 54.4 | 55.8 | 3.86 | 0.838 |
| ACW 1 (µmol AA 2/100 g) | 10.3 | 26.3 | 26.1 | 20.2 | 18.6 | 21.5 | 3.10 | 0.107 |
| MDA 3 (mg/kg) | 0.062 a | 0.036 abc | 0.006 b | 0.024 abc | 0.054 ac | 0.009 bc | 0.01 | 0.017 |
| Frozen stored 5 breast meat | ||||||||
| α-tocopherol (µg/100 g) | 291.9 a | 543.6 b | 1568.0 c | 542.8 b | 596.2 b | 1746.0 c | 41.38 | <.0001 |
| γ-tocopherol (µg/100 g) | 63.9 | 61.2 | 58.0 | 57.3 | 63.5 | 59.8 | 4.23 | 0.719 |
| ACW 1 (µmol AA 2/100 g) | 16.9 | 24.2 | 23.0 | 24.8 | 21.6 | 23.9 | 1.35 | 0.081 |
| MDA 3 (mg/kg) | 0.110 a | 0.030 b | 0.015 b | 0.032 b | 0.029 b | 0.019 b | 0.01 | 0.013 |
Nomenclature of the experimental groups as in Table 2. 1 Antioxidant capacity of water-soluble antioxidants. 2 Ascorbic acid. 3 Malondialdehyde. 4 Breast meat stored in refrigerator at 4 °C for 6 d. 5 Breast meat stored in freezer at −20 °C for 3 months. a–d Different superscript letters within the row show significant differences (p < 0.05).