Impact of Dietary α-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat
Table 2
Effect of different groups on TBARS value (μg MDA/g) and peroxide value (meq O2/kg of fat) in thigh meat.
Groups
TBARS value (μg MDA/g)
Peroxide value (meq O2/kg of fat)
Day 0
Day 30
Day 60
Mean
Day 0
Day 30
Day 60
Mean
T0
0.198 ± 0.009
0.28d ± 0.01
0.375 ± 0.03
0.284 ± 0.02a
0.98 ± 0.06
1.35 ± 0.07
1.88 ± 0.04
1.40 ± 0.04a
T1
0.179 ± 0.007
0.244 ± 0.02
0.334 ± 0.04
0.252 ± 0.03b
0.90 ± 0.07
1.28 ± 0.09
1.67 ± 0.07
1.28 ± 0.09b
T2
0.165 ± 0.005
0.226 ± 0.01
0.306 ± 0.02
0.232 ± 0.01c
0.84 ± 0.09
1.21 ± 0.07
1.54 ± 0.06
1.19 ± 0.04c
T3
0.154 ± 0.009
0.213 ± 0.01
0.292 ± 0.04
0.219 ± 0.03d
0.76 ± 0.04
1.13 ± 0.02
1.42 ± 0.08
1.10 ± 0.01d
T4
0.147 ± 0.005
0.199 ± 0.01i
0.278 ± 0.03
0.208 ± 0.04e
0.69 ± 0.06
1.06 ± 0.01
1.33 ± 0.04
1.02 ± 0.05e
Mean
0.168 ± 0.004c
0.232 ± 0.02b
0.317 ± 0.04a
0.83 ± 0.04c
1.20 ± 0.06b
1.56 ± 0.06a
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.