Effect of Fungal Solid-State Fermented Product in Broiler Chicken Nutrition on Quality and Safety of Produced Breast Meat

Table 4

Antioxidant activity and decomposition changes of fat in breast muscle stored for 7 days at 4°C.

	Day 1		Day 7
	Control	Experimental	Control	Experimental
AA (%)	43.13 ± 1.57	43.16 ± 1.12	34.39 ± 1.20	33.48 ± 0.75
MDA (mg.kg^−1)	0.101 ± 0.016	0.101 ± 0.008	0.129 ± 0.023	0.154 ± 0.029

AA: antioxidant activity of meat; MDA: decomposition of fats expressed as a malondialdehyde content.
: values with different superscripts in column are statistically different, P < 0.05.