Research Article

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.

GroupsTBARS value (μg MDA/g)Peroxide value (meq O2/kg of fat)
Day 0Day 30Day 60Mean Day 0Day 30Day 60Mean

T00.198 ± 0.0090.28d  ±  0.010.375 ± 0.030.284 ± 0.02a0.98 ± 0.061.35 ± 0.071.88 ± 0.041.40 ± 0.04a
T10.179 ± 0.0070.244 ± 0.020.334 ± 0.040.252 ± 0.03b0.90 ± 0.071.28 ± 0.091.67 ± 0.071.28 ± 0.09b
T20.165 ± 0.0050.226 ± 0.010.306 ± 0.020.232 ± 0.01c0.84 ± 0.091.21 ± 0.071.54 ± 0.061.19 ± 0.04c
T30.154 ± 0.0090.213 ± 0.010.292 ± 0.040.219 ± 0.03d0.76 ± 0.041.13 ± 0.021.42 ± 0.081.10 ± 0.01d
T40.147 ± 0.0050.199 ± 0.01i0.278 ± 0.030.208 ± 0.04e0.69 ± 0.061.06 ± 0.011.33 ± 0.041.02 ± 0.05e
Mean0.168 ± 0.004c0.232 ± 0.02b0.317 ± 0.04a0.83 ± 0.04c1.20 ± 0.06b1.56 ± 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.