Effect of dietary supplementation with naringin or hesperidin on broilers’ meat (pectoralis major and biceps femoris) oxidative stability during storage (ng MDA/g meat) (n = 6).

1 C: no additive, E1 and E2: 0.75 and 1.5 g hesperidin per kg feed, respectively, N1 and N2: 0.75 and 1.5 g naringin per kg feed, respectively, VE: 0.2g a-tocopheryl acetate (vitamin E) per kg feed.2 stored for 3, 6 and 9 d at 4°C and for 120 d at -20°C.* P§ PMDA, Malondialdehyde.Effect of dietary supplementation with naringin or hesperidin on broilers’ meat (pectoralis major and biceps femoris) oxidative stability during storage (ng MDA/g meat) (n = 6).