. 2021 Mar 25;99(5):skab089. doi: 10.1093/jas/skab089

Table 3.

Effects of dietary supplementation of taurine on antioxidant capacities of breast meat in broiler chickens subjected to H₂O₂ administration¹

	Treatments
Items²	Control	H₂O₂	H₂O₂ + taurine	P-value
T-AOC, U/mg of protein	0.21 ± 0.01^a	0.17 ± 0.01^c	0.19 ± 0.01^b	<0.01
T-SOD, U/mg of protein	83.1 ± 1.5^a	68.7 ± 2.1^c	75.6 ± 2.2^b	<0.01
GSH-Px, U/mg of protein	25.3 ± 0.9^a	21.3 ± 0.7^b	24.9 ± 1.5^a	<0.01
Canbonyl, nmol/mg of protein	2.85 ± 0.13^b	3.20 ± 0.20^a	2.93 ± 0.15^b	<0.01
Total sulfhydryl, μmol/g of protein	58.4 ± 2.2^a	48.0 ± 1.4^b	50.2 ± 1.9^ab	0.02
8-OHdG, pg/g of protein	28.4 ± 2.5^b	35.2 ± 1.5^a	30.8 ± 1.3^ab	<0.01
AOPPs, nmol/g of protein	70.2 ± 2.1^c	79.0 ± 3.6^a	75.9 ± 3.6^b	<0.01
MDA, nmol/mg of protein	0.40 ± 0.02^b	0.47 ± 0.01^a	0.46 ± 0.01^a	<0.01

¹Values are means ± SE, n = 8.

²Control, broilers fed a basal diet and received no injections; H₂O₂, birds fed a basal diet and received an intraperitoneal injection of 10% H₂O₂ on day 9 of the experiment (at 37 d of age), with a dosage of 1.0 mL/kg BW; H₂O₂ + taurine, birds fed the basal diet supplemented with 5 g/kg taurine and received the same injection as the H₂O₂ group.

^a–cMean values within a row followed by different lowercase superscript letters were significantly different (P < 0.05) between groups.