Figures index

From

Organic and Conventional Chicken Meat Produced In Uruguay: Colour, Ph, Fatty Acids Composition and Oxidative Status

G. Castromán, M. del Puerto, A. Ramos, M.C. Cabrera, A. Saadoun

American Journal of Food and Nutrition. 2013, 1(2), 12-21 doi:10.12691/ajfn-1-2-2
  • Figure 1. Haem iron determined at 24 hours post mortem in three muscles of chickens produced on organic and conventional rearing system. Bars are mean ± SEM (n=5). Different letters at the top of the bars means significant differences (p < 0.05)
  • Figure 2. Total lipids content in two muscles of chickens produced on organic and conventional rearing system. Bars are mean ± SEM (n=5). Different letters at the top of the bars means significant differences (p < 0.05). NS= not significant
  • Figure 3. TBARS in two muscles of chickens produced on organic and conventional rearing system. Bars are mean ± SEM (n=5). NS= not significant
  • Figure 4. Protein carbonyls content in muscles of chickens produced on organic and conventional rearing system. Bars are mean ± SEM (n=5). NS= not significant
  • Figure 5. SOD activity in two muscles of chickens produced on organic and conventional rearing system. Bars are mean ± SEM (n=5). NS= not significant
  • Figure 6. Catalase activity in muscles of chickens produced on organic and conventional rearing system. Bars are mean ± SEM (n=5). Different letters at the top of the bars means significant differences (p < 0.05)
  • Figure 7. GPx activity in muscles of chickens produced on organic and conventional rearing system. Bars are mean ± SEM (n=5). Different letters at the top of the bars means significant differences (p < 0.05). NS= not significant