Corrigendum to “Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period”

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In the article titled “Oxidative Stability of the Meat of Broilers Fed Diets Supplemented with Various Levels of Blackcurrant Extract (Ribes nigrum L.) during Different Time Period” [1], there were errors in the first and second columns of Table 4, which should be corrected as follows:(i)“15–35  d (10  d)” should be “25–35 d (10 d)”(ii)“25–25 d (20 d)” should be “15–35 d (20 d)”(iii)“0.169^A_(X)” should be “0.169^a_(X)”(iv)“0.184^B_(X)” should be “0.184^b_(X)”

The corrected Table 4 is shown below.

Table 4 

TBA values presented as MDA content (mg/kg) in breast (pectoralis superficialis) and thigh (biceps femoris) muscles stored at 2-3°C for 1 and 7 d or stored at −18°C for 90 d.