. 2022 Dec 26;12(1):115. doi: 10.3390/foods12010115

Table 5.

Effect of supplementing plant polyphenol extracts and flaxseed on lipid health indices and oxidative stability in raw and cooked breast meat of Sasso chickens.

Indices	Sample Type	¹ Treatments												p-Value
		NC		FS		VE8		DA8		TS8		CD8
		Mean	95% [LCL, UCL]	Mean	95% [LCL, UCL]	Mean	95% [LCL, UCL]	Mean	95% [LCL, UCL]	Mean	95% [LCL, UCL]	Mean	95% [LCL, UCL]
n − 6/n − 3 ratio	raw	8.30 ^a	[7.60, 8.99]	5.81 ^b	[5.11, 6.51]	4.73 ^c	[4.03, 5.43]	5.28 ^cb	[4.58, 5.97]	4.65 ^c	[3.95, 5.35]	4.50 ^c	[3.80, 5.20]	<0.0001
n − 6/n − 3 ratio	cooked	8.66 ^a	[7.76, 9.57]	5.91 ^b	[5.00, 6.81]	5.46 ^bc	[4.55, 6.36]	5.63 ^b	[4.72, 6.53]	4.60 ^c	[ 3.69, 5.51]	4.81 ^bc	[3.90, 5.71]	<0.0001
AI	raw	0.39	[0.38, 0.40]	0.39	[0.37, 0.39]	0.40	[0.39, 0.41]	0.39	[0.38, 0.40]	0.38	[0.37, 0.39]	0.39	[0.37, 0.40]	0.3870
AI	cooked	0.38	[0.36, 0.39]	0.37	[0.36, 0.38]	0.38	[0.36, 0.39]	0.37	[0.35, 0.38]	0.37	[0.36, 0.39]	0.37	[0.35, 0.38]	0.8385
TI	raw	0.77 ^a	[0.74, 0.80]	0.70 ^b	[0.67, 0.73]	0.70 ^b	[0.67, 0.72]	0.70 ^b	[0.66, 0.72]	0.67 ^b	[0.64, 0.69]	0.66 ^b	[0.63, 0.69]	<0.0001
TI	cooked	0.74 ^a	[0.71, 0.77]	0.68 ^b	[0.65, 0.71]	0.69 ^b	[0.65, 0.71]	0.67 ^b	[0.64, 0.70]	0.66 ^b	[0.63, 0.69]	0.65 ^b	[0.61, 0.67]	0.0002
h/H ratio	raw	2.42	[2.34, 2.50]	2.50	[2.42, 2.58]	2.41	[2.33, 2.50]	2.49	[2.41, 2.57]	2.49	[2.41, 2.57]	2.50	[2.42, 2.58]	0.4247
h/H ratio	cooked	2.56	[2.46, 2.66]	2.60	[2.50, 2.70]	2.59	[2.48, 2.69]	2.63	[2.53, 2.73]	2.57	[2.47, 2.68]	2.64	[2.54, 2.74]	0.8321
NVI	raw	1.56	[1.50, 1.62]	1.58	[1.52, 1.64]	1.58	[1.52, 1.64 ]	1.60	[1.54, 1.65]	1.57	[1.51, 1.63]	1.58	[1.53, 1.64]	0.9611
NVI	cooked	1.73	[1.67, 1.79]	1.72	[1.66, 1.78]	1.75	[1.69, 1.81]	1.76	[1.70, 1.82]	1.77	[1.71, 1.83]	1.77	[1.71, 1.83]	0.4144
DFA (mg/100 g)	raw	949.0	[811, 1087]	939.0	[800, 1077]	1000.0	[862, 1139]	1014.0	[876, 1153]	853.0	[714, 991]	1031.0	[893, 1170]	0.4598
DFA (mg/100 g)	cooked	1488.0	[957, 2019]	1414.0	[883, 1945]	1584.0	[1053, 2115]	2008.0	[1477, 2539]	1067.0	[536, 1598]	1514.0	[983, 2045]	0.2696
HFA (mg/100 g)	raw	306.0	[259, 352]	297.0	[251, 343]	328.0	[282, 375]	324.0	[278, 370]	269.0	[223, 315]	331.0	[285, 377}	0.3606
HFA (mg/100 g)	cooked	469.0	[307, 631]	442.0	[280, 604]	492.0	[330, 654]	616.0	[454, 778]	331.0	[169, 493]	616.0	[454, 778]	0.2792
S/P	raw	0.51	[0.49, 0.52]	0.50	[0.48, 0.51]	0.51	[0.49, 0.52]	0.50	[0.48, 0.51]	0.50	[0.48, 0.51]	0.49	[0.47, 0.50]	0.6944
S/P	cooked	0.47	[0.45, 0.48]	0.47	[0.45, 0.48]	0.47	[0.45, 0.49]	0.46	[0.44, 0.48]	0.49	[ 0.46, 0.51]	0.46	[0.43, 0.47]	0.3310
MDA (µg/g)	raw	2.55 ^a	[2.05, 3.04]	2.60 ^a	[2.10, 3.10]	2.00 ^ab	[1.50, 2.49]	1.69 ^b	[1.20, 2.19]	1.71 ^b	[1.22, 2.21]	1.53 ^b	[1.04, 2.03]	0.0121
MDA (µg/g)	cooked	16.01 ^a	[12.62, 19.4]	15.92 ^ab	[12.53, 19.3]	16.44 ^a	[13.05, 19.8]	11.17 ^bc	[7.78, 14.6]	9.28 ^c	[5.89, 12.7]	13.40 ^abc	[10.01, 16.8)	0.0203

Estimated marginal means (emmeans) with 95% upper confidence (UCL) and lower confidence limits (LCL); emmeans within a row with ^abc different superscript letters are significantly different at p < 0.05. ¹ NC: 0 g flaxseed + no antioxidant sources, FS: 75 g flaxseed + no antioxidant sources, VE8: 75 g flaxseed + 800 mg α -tocopherol/kg, DA8: 75 g flaxseed + 800 mg D. angustifolia extract/kg, TS8: 75 g flaxseed + 800 mg T. schimperi/kg, CD8: 75 g flaxseed + 800 mg C. domestica/kg diet, AI: atherogenic indices, TI: thrombogenic indices, h/H ratio: ratio of hypo/hyper cholestrolemic fatty acids, NVI: Nutritional value indices, DFA: Desirable fatty acid indices, HFA: hypercholestrolemic fatty acids, s/p: saturation indices.