Skip to main content

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