Table 6.
Effect of dietary dried oregano powder (DOP) supplementation on superoxide dismutase (SOD) and glutathione peroxidase (GPx) in meat ducks1
| Treatment | CON2 | ANT2 | 0.1% DOP2 | 0.5% DOP2 | 1% DOP2 | SEM | p-value |
|---|---|---|---|---|---|---|---|
| GPx | |||||||
| Tissue (U/mg of protein) | 1.47ab | 1.28b | 1.46ab | 1.62a | 1.74a | 0.05 | 0.022 |
| Serum (U/mL) | 6.26 | 7.16 | 6.51 | 7.68 | 7.51 | 0.28 | 0.451 |
| SOD | |||||||
| Tissue (103 U/mg of protein) | 7.13 | 7.19 | 13.05 | 6.97 | 11.94 | 1.01 | 0.202 |
| Serum (108 U/mL) | 1.27b | 1.38b | 2.68b | 3.84a | 3.52a | 0.26 | 0.001 |
SEM, standard error of means.
1
Each mean represented by 9 ducks per treatment (n = 9).
2
CON, basal diet (no antibiotic, no dried oregano powder); ANT, CON+0.1% antibiotic (Patrol) diet; 0.1% DOP, CON+0.1% dried oregano powder; 0.5% DOP, CON+0.5% dried oregano powder; 0.1% DOP, CON+1% dried oregano powder.