Table 4.
Effects of RES on antioxidant status and metabolite content in the skeletal muscle of heat-stressed broilers.
| Items | CON | HS | HS + RES | SEM | p-Value |
|---|---|---|---|---|---|
| T-SOD (U/mg protein) | 5.42 | 5.04 | 5.27 | 0.213 | 0.772 |
| CAT (U/mg protein) | 105.90 a | 87.45 b | 99.25 ab | 3.415 | 0.048 |
| GST (U/mg protein) | 469.20 a | 382.30 b | 439.30 a | 14.080 | 0.006 |
| GSH-Px (U/mg protein) | 239.30 a | 193.80 b | 234.90 a | 7.822 | 0.013 |
| GR (U/mg protein) | 1.56 | 1.45 | 1.49 | 0.058 | 0.783 |
| MDA (nmol/mg protein) | 0.39 b | 0.64 a | 0.53 ab | 0.048 | 0.170 |
| PC (nmol/mg protein) | 1.85 | 2.13 | 1.90 | 0.089 | 0.446 |
(1): T-SOD, total superoxide dismutase; CAT, catalase; GST, glutathione S-transferase; GSH-Px, glutathione peroxidase; GR, glutathione reductase; MDA, malondialdehyde; PC, protein carbonyl. (2): CON, control group; HS, heat stress group; HS + RES, heat stress + resveratrol group. a,b Values without common superscripts in the same row differ significantly (p < 0.05).