Journal of Chemistry
Volume 2019 (2019), Article ID 4235091, 2 pages
https://doi.org/10.1155/2019/4235091

Corrigendum

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”

Kamil Sierżant,¹ Małgorzata Korzeniowska,² Barbara Król,¹ Janusz Orda,¹ and Aneta Wojdyło³

¹Department of Animal Nutrition and Feed Science, Wrocław University of Environmental and Life Sciences, Wrocław 51-630, Poland
²Department of Animal Products Technology and Quality Management, Wrocław University of Environmental and Life Sciences, Wrocław 51-630, Poland
³Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Sciences, Wrocław 51-630, Poland

Correspondence should be addressed to Kamil Sierżant; kamil.sierzant@upwr.edu.pl

Received 21 November 2018; Accepted 2 December 2018; Published 2 January 2019

Copyright © 2019 Kamil Sierżant et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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)“0.169A(X)” should be “0.169a(X)”(iv)“0.184B(X)” should be “0.184b(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.

Item
Muscles

Pectoralis superficialis (day of storage)
Biceps femoris (day of storage)

1
7
90
1
7
90

Concentration (C) (g/kg)

0.00
0.180(X)
0.243
0.262(Y)
0.175(Xx)
0.215(Yy)
0.302a(Y)

1.25
0.169a(X)
0.236(Y)
0.234(Y)
0.176(X)
0.214(Y)
0.258b(Y)

2.50
0.184b(X)
0.213
0.246(Y)
0.185(X)
0.214(X)
0.270(Y)

Period of supplementation (PS)

Control
0.180(X)
0.243
0.262(Y)
0.175(X)
0.215(X)
0.302(Y)

25–35 d (10 d)
0.166A(Xx)
0.214(y)
0.236(Yy)
0.178(X)
0.214(X)
0.264(Y)

15–35 d (20 d)
0.187B(Xx)
0.235(y)
0.244(Yy)
0.183(X)
0.214(X)
0.264(Y)

SEM
0.005
0.009
0.007
0.004
0.006
0.008

value

Concentration (C)
0.039
0.302
0.499
0.335
0.972
0.040

Period (PS)
0.005
0.343
0.601
0.557
0.960
0.089

Interaction C x PS
0.000
0.273
0.740
0.196
0.132
0.001

Conc. (rep. measures)
0.001
0.001
0.001
0.001
0.001
0.001

Period (rep. measures)
0.001
0.001
0.001
0.001
0.001
0.001

(x,y)Means in the rows with different underscripts differ significantly at . (X,Y)Means in the rows with different underscripts differ significantly at . a,bMeans in the columns with different superscripts differ significantly at . A,BMeans in the columns with different superscripts differ significantly at .

References

K. Sierżant, M. Korzeniowska, B. Król, J. Orda, and A. Wojdyło, “Oxidative stability of the meat of broilers fed diets supplemented with various levels of blackcurrant extract (Ribes nigrum L.) during different time period,” Journal of Chemistry, vol. 2018, Article ID 3403975, 9 pages, 2018.