Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

Table 1

Effect of different groups on total phenolic contents (mg of GAE/g) and DPPH (%) activity in thigh meat.

Groups	Total phenolic contents (mg of GAE/g)				DPPH activity (%)
	Day 0	Day 30	Day 60	Mean	Day 0	Day 30	Day 60	Mean
T0	54.5 ± 2.4	49.8 ± 1.8	43.3 ± 1.4	49.03 ± 1.9^e	76 ± 3.4	71.9 ± 2.2	65.44 ± 2.6	71.92 ± 2.4^d
T1	56.3 ± 2.5	53 ± 1.6	46.7 ± 1.6	52 ± 1.7^d	79 ± 3.2	73.6 ± 2.6	66.4 ± 2.8	73 ± 2.9^d
T2	59 ± 2.6	55.2 ± 1.3	50.8 ± 1.8	55 ± 1.3^c	83.2 ± 2.5	76.9 ± 3.4	68 ± 2.4	76.03 ± 3.8^c
T3	61.7 ± 2.4	58 ± 1.9	54.5 ± 1.4	58.06 ± 1.4^b	85.10 ± 3.7	77.9 ± 2.8	72.2 ± 2.6	78.4 ± 2.7^b
T4	64.5 ± 2.3	61 ± 2.1	58.3 ± 2.1	61.28 ± 2.1^a	87.3 ± 3.9	81 ± 3.4	77.1 ± 2.6	81.8 ± 3.6^a
Mean	59.1 ± 2.8^a	55.40 ± 2.2^b	50.73 ± 1.4^c		82.12 ± 3.1^a	76.26 ± 3.1^b	69.82 ± 2.7^c

Results are presented as mean ± SD ( = 3), whereas results in the same column with no superscripts in common differ significantly at < 0.01.
T₀: control, T₁: control + 200 mg vitamin E + 25 mg α-lipoic acid/kg feed, T₂: control + 200 mg vitamin E + 50 mg α-lipoic acid/kg feed, T₃: control + 200 mg vitamin E + 75 mg α-lipoic acid/kg feed, and T₄: control + 200 mg vitamin E + 100 mg α-lipoic acid/kg feed.