Table 6.
Effect of experimental diets on egg yolk antioxidant and lipid peroxidation capacity during storage.
| Items | Treatments | Significance, p-Value | |||||||
|---|---|---|---|---|---|---|---|---|---|
| Control | GP3% | GP6% | GP9% | SEM | Control vs. GP | L | Q | C | |
| GPx, mg/g yolk | |||||||||
| Freshly laid eggs | 4.10 c | 4.21 c | 5.70 b | 6.57 a | 0.207 | ˂0.001 | ˂0.001 | 0.03 | 0.02 |
| Stored eggs, 25 days | 2.50 b | 3.11 ab | 3.85 a | 3.81 a | 0.317 | 0.008 | 0.002 | 0.18 | 0.39 |
| Stored eggs, 45 days | 2.01 c | 2.29 bc | 2.88 ab | 3.27 a | 0.256 | 0.005 | 0.001 | 0.75 | 0.55 |
| MDA, mg/g yolk | |||||||||
| Freshly laid eggs | 0.125 | 0.140 | 0.140 | 0.135 | 0.005 | 0.05 | 0.09 | 0.02 | 0.55 |
| Stored eggs, 25 days | 0.195 a | 0.185 a | 0.145 b | 0.140 b | 0.008 | ˂0.001 | ˂0.001 | 0.67 | 0.03 |
| Stored eggs, 45 days | 0.215 a | 0.170 b | 0.120 c | 0.121 c | 0.008 | ˂0.001 | ˂0.001 | 0.005 | 0.07 |
abc Means with different letters within each measurement varied at p < 0.05; SEM = Standard error of the mean. The dietary treatments were a control group (no GP) and experimental diets containing 30, 60, or 90 g GP/kg feed (GP3%, GP6%, and GP9%, respectively). GPx, glutathione peroxidase; MDA, malondialdehyde.