. 2021 May 28;8:644325. doi: 10.3389/fvets.2021.644325

Table 8.

Effect of fermented or enzymatically fermented dried olive pomace broiler chickens' diet on antioxidant markers in serum and breast meat.

Parameters	Control	FOPI 7.5%	FOPI 15%	FEOPI 30%	FOPII 7.5%	FOPII 15%	FOPII 30%	SEM	p-value
Serum
T-AOC (U/mg of protein)	17.92^d	18.07^d	21.56^c	22.94^ab	17.92^d	23.38^a	21.84^bc	0.41	<0.001
T-SOD (U/mg of protein)	15.338^d	17.44^c	18.34^b	18.74^a	17.68^c	18.60^ab	18.72^a	0.20	<0.001
GSH-Px (AU)	281.86^d	287.06^c	295.06^b	292.46^b	286.04^c	299.08^a	294.52^b	0.99	<s0.001
Breast meat
T-AOC (U/mg of protein)	8.88^d	9.26^cd	13.26^b	13.50^ab	9.82^c	13.82^ab	14.02^a	0.38	<0.001
GSH-Px (AU)	301.68^c	301.78^c	329.24^a	325.60^b	296.60^cd	328.22^ab	328.08^ab	0.05	<0.001
Total-SOD (U/mg of protein)	26.34^d	27.40^c	30.98^a	30.66^ab	27.84^c	30.23^b	31.06^a	2.39	<0.001
Total phenolic compounds (μg/g) at day 90	96.23^c	119.30^b	136.50^a	138.3^a	121.18^b	135.64^a	140.86^a	2.23	<0.001
Total phenolic compounds (μg/g) at day 180	92.70^c	116.28^b	125.9^a	127.32^a	119.86^b	128.76^a	130.72^a	0.63	<0.001
Total flavonoids (μg/g) at day 90	120.30^b	121.20^b	132.52^a	133.42^a	121.86^b	134.04^a	134.38^a	1.78	<0.001
Total flavonoids (μg/g) at day 180	101.10^c	118.50^b	132.20^a	132.84^a	121.50^b	129.88^a	132.76^a	0.63	<0.001
MDA (mg gallic acid/100 g meat) at day 90	0.15^a	0.15^a	0.11^bc	0.09^c	0.148^a	0.092^c	0.12^b	0.01	<0.001
MDA (mg gallic acid/100 g meat) at day 180	0.76^a	0.63^b	0.55^c	0.45^d	0.67^b	0.56^c	0.43^d	0.19	<0.001
DPPH (μM/g) at day 90	5.18^c	5.4^c	6.68^b	6.80^b	5.32^c	7.14^a	6.55^b	0.03	<0.001
DPPH (μM/g) at day 180	3.43^b	4.10^b	6.37^a	6.98^a	4.12^b	6.68^a	6.43^a	0.21	<0.001

T-AOC, total antioxidative capacity; T-SOD, total superoxide dismutase; GSH-Px, glutathione peroxidase; MDA, malondialdehyde; DPPH, 1,1-diphenyl-2-picrylhydrazyl radical; TPC, total phenolic contents (μg/g); FOPI7.5%, 7.5% olive pomace subjected to microbial fermentation; FOPI15%, 15% olive pomace subjected to microbial fermentation; FOPI30%, 30% olive pomace subjected to microbial fermentation; FOPII7.5%, 7.5% olive pomace subjected to microbial and enzymatic fermentation; FOPII15%, 15% olive pomace subjected to microbial and enzymatic fermentation; FOPII30%, 30% olive pomace subjected to microbial and enzymatic fermentation.

Means within the same column carrying different superscripts (^a−d) are significantly different at p < 0.05.