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Table 5 Effect of elevated temperature and clove supplementation on the antioxidant enzyme activities and oxidative index of black-meated fowlsa

From: Acute phase protein mRNA expressions and enhancement of antioxidant defense system in Black-meated Silkie Fowls supplemented with clove (Eugenia caryophyllus) extracts under the influence of chronic heat stress

Treatment Antioxidant and Oxidative index
MDA,c nmol/mL GSH,c nmol/mL GSH-Px,c 102 units/mL SOD,c units/mL CAT,c units/mL TXNRD units/mL
TC,b added clove, mg/kg
 0 3.59 1.79 23.67 220.61 61.08 40.13
ET,b added clove, mg/kg
 0 5.23 0.72 15.83 173.29 32.12 50.89
 200 4.30 1.32 18.49 196.11 57.00 55.04
 400 3.61 1.55 23.77 221.97 55.01 57.99
 600 3.52 1.86 24.53 231.86 65.00 60.07
 SEM 0.101 0.058 2.83 3.09 2.12 1.89
  P-value
TC vs. ET at 0 mg of clove/kg 0.001 <0.001 <0.001 0.001 <0.001 <0.001
Effects of clove under ET
 Linear <0.001 0.01 0.012 0.014 0.012 <0.001
 Quadratic 0.075 0.003 <0.001 0.009 <0.001 0.004
  1. aData are means of 2 birds per replicate (5 birds per cage; 7 replicates per group). bTC: Thermoneutral temperature treatment (24 ± 2 °C); ET: Elevated temperature treatment (35 ± 2 °C). cMDA = malondialdehyde; CAT = catalase; GSH-Px = GSH peroxidase; TXNRD = thioredoxin reductase