. 2024 Dec 1;14(23):3470. doi: 10.3390/ani14233470

Table 3.

Effect of dietary carotenoid supplementation on the antioxidant capacity of egg yolks.

Items	BDG	CDG	p Value
Items	BDG	CDG	BDG (Wk 2 vs. Wk 5)	CDG (Wk 2 vs. Wk 5)	BDG vs. CDG
CAT (µmol/min/g)
Wk 2	83.027 ± 10.582	88.022 ± 11.657	0.048	0.004	0.612 0.153
Wk 5	55.749 ± 13.058	40.644 ± 7.066	0.048	0.004	0.612 0.153
GSH-Px (nmol/min/g)
Wk 2	92.026 ± 7.433	88.121 ± 4.497	0.074	<0.001	0.480 0.050
Wk 5	127.988 ± 24.871	170.432 ± 8.843	0.074	<0.001	0.480 0.050
MDA (nmol/g)
Wk 2	8.000 ± 0.733	8.240 ± 0.591	0.560	0.137	0.686 0.279
Wk 5	8.417 ± 0.856	9.209 ± 0.684	0.560	0.137	0.686 0.279
SOD (U/g)
Wk 2	51.832 ± 6.193	51.068 ± 1.935	0.543	0.393	0.848 0.667
Wk 5	54.736 ± 4.354	53.251 ± 3.444	0.543	0.393	0.848 0.667
T-AOC (µmol Trolox/g)
Wk 2	0.073 ± 0.017	0.060 ± 0.019	0.038	<0.001	0.416 0.013
Wk 5	0.166 ± 0.050	0.345 ± 0.052	0.038	<0.001	0.416 0.013

Note: Data are expressed as mean ± standard error (SE), and p values represent statistical comparisons of the CDG group at weeks 2 and 5. Abbreviations: total antioxidant capacity (T-AOC), superoxide dismutase (SOD), malondialdehyde (MDA), glutathione peroxidase (GSH-Px), and catalase (CAT).