Table 4. Effects of dietary trace mineral forms and fat source on the serum and muscle antioxidant status of broilers.
| Treatment | T-AOC U/mL |
GSH-Px U/L |
SOD U/L |
MDA, nmol/L | ||
|---|---|---|---|---|---|---|
| Trace minerals | Fat | serum | muscle | |||
| Uncoated | Soy oil | 16.02±0.51 | 101.09±2.96 | 1175.14±87.73 | 6.48±0.54 | 7.55±0.32 |
| Lard | 15.00±0.49 | 98.41±5.10 | 1083.84±71.00 | 6.60±0.23 | 7.79±0.31 | |
| Coated | Soy oil | 17.16±0.78 | 113.00±2.59 | 1271.58±32.98 | 4.89±0.31 | 5.87±0.41 |
| Lard | 16.33±1.38 | 111.82±7.27 | 1218.53±65.15 | 5.70±0.39 | 6.03±0.31 | |
| Main effect: Trace minerals | ||||||
| Uncoated | 15.51±0.71 | 99.75±4.12 | 1129.49±88.55 | 6.54±0.39 | 7.67±0.33 | |
| Coated | 16.75±1.13 | 112.41±5.09 | 1245.06±55.58 | 5.30±0.54 | 5.95±0.37 | |
| Fat | ||||||
| Soy oil | 16.59±0.86 | 107.05±6.87 | 1223.36±80.14 | 5.69±0.94 | 6.71±0.93 | |
| Lard | 15.67±1.20 | 105.12±9.23 | 1151.19±95.72 | 6.15±0.57 | 6.91±0.95 | |
| Significance (P-value) | ||||||
| Trace minerals | 0.015 | <0.001 | 0.005 | <0.001 | <0.001 | |
| Fat | 0.055 | 0.442 | 0.053 | 0.033 | 0.053 | |
| Minerals×Fat | 0.837 | 0.762 | 0.580 | 0.101 | 0.704 | |