. 2023 Jan 15;12(1):201. doi: 10.3390/antiox12010201

Table 6.

Effects of protected sodium butyrate (PSB) and olive leaf and grape-based by-product (OLG-mix), and their interaction on the oxidative stability of meat (mg MDA/kg of sample) at 0, 3, and 6 days of refrigerated storage (4 °C).

PSB (g/kg)	OLG-Mix (g/kg)	0 Days ¹	3 Days ²	6 Days ³
0	0	0.36 ^a	1.00 ^a	1.79 ^a
2	0	0.30 ^b	0.67 ^b	1.09 ^b
0	2	0.35 ^a	0.91 ^ba	1.25 ^b
2	2	0.31 ^b	0.73 ^b	1.16 ^b
Main effects
PSB
	0	0.36	0.95	1.52
	2	0.30	0.70	1.12
OLG-mix
	0	0.33	0.83	1.44
	2	0.33	0.82	1.20
SD ⁴		0.080	0.356	0.475
p-value ⁵
General		0.0950	0.0520	0.0005
PSB		0.0138	0.0082	0.0018
OLG-mix		0.9185	0.8044	0.0519
PSBxOLG-mix		0.6775	0.4287	0.0188

¹ 0 days: MDA content in breast at day 0 of refrigerated storage. ² 3 days: MDA content in breast at day 3 of refrigerated storage. ³ 6 days: MDA content in breast at day 6 of refrigerated storage. ⁴ SD: standard deviation (n = 30 replicates for each main effects, n = 15 replicates for the interaction). ⁵ p: differences were statistically significant when p < 0.05; ^{a, b}. Letter with different superscript were statistically significant.