Table 3.
The chemical analysis used in the experiment.
| Items | Methods (NO.) | Reference/Assay kits |
|---|---|---|
| Composition of diets | ||
| Moisture | Drying at 105°C to constant weight | (34) |
| Crude protein | Kjeldahl method | |
| Crude lipid | Ether extraction method with a Soxtec system | |
| Crude ash | Combustion to a constant weight at 550°C | |
| Activities of digestive enzymes in the intestine and stomach | ||
| Trypsin | Ultraviolet colorimetry (A080-2-2) | Assay kits purchased from Jian Cheng Bioengineering Institute (Nanjing, China) |
| Lipase | Ultraviolet colorimetry (A054-1-1) | |
| Amylase | Ultraviolet colorimetry (C016-1-1) | |
| Alkaline phosphatase (AKP) | Microplate method (A059-2-2) | |
| Acid phosphatase (ACP) | Microplate method (A060-2-2) | |
| Intestinal activities of antioxidant enzymes | ||
| Superoxide dismutase (SOD) | WST-1 method (A001-3-2) | |
| Catalase (CAT) | Ammonium molybdate method | |
| Peroxidase (POD) | Ultraviolet colorimetry (A084–1-1) | |
| Glutathione peroxidase (GSH-Px) | Ultraviolet colorimetry (A005-1-2) | |
| Total antioxidant capacity (T-AOC) | ABTS method (A015-2-1) | |
| Malondialdehyde (MDA) | Thiobarbituric acid (TBA) method (A003-1-2) | |