Table 4.
Effects of heat stress (HS) on serum indexes in cherry-valley duck.
| Serum parameters | Control | HS | P values |
|---|---|---|---|
| Glu (mM) | 7.515 ± 0.310 | 8.461 ± 0.532 | 0.0228 |
| TG (mM) | 1.105 ± 0.276 | 0.717 ± 0.101 | 0.0458 |
| HDL-C (mM) | 6.291 ± 0.714 | 5.046 ± 0.692 | 0.0831 |
| LDL-C (mM) | 0.357 ± 0.072 | 0.273 ± 0.043 | 0.0943 |
| T-CHO (mM) | 5.497 ± 0.731 | 3.983 ± 0.458 | 0.0444 |
| MDA (μM) | 7.347 ± 0.503 | 9.067 ± 0.646 | 0.0062 |
| SOD (U/mL) | 20.068 ± 0.574 | 20.900 ± 0.708 | 0.1554 |
| T-AOC (=mM FeSO4) | 1.325 ± 0.261 | 0.777 ± 0.106 | 0.0153 |
Dada represent as mean ± SD. Levels of Glu, glucose; TG, triglyceride; HDL-C, high density lipoprotein-cholesterol; LDL-C, low density lipoprotein-cholesterol; T-CHO, total cholesterol; MDA, malondialdehyde; SOD, superoxide dismutase; and T-AOC, total antioxidant in the groups of control and HS are shown here, respectively. The T-AOC levels represent the equivalent antioxidant capacity of FeSO4.