Table 9.

Antioxidant activity and total phenolic content of the breast meat and serum

Treatments	MDA (%)*		DPPH scavenging activity (%)		Breast meat total phenolic (%)*
	Serum	Breast meat	Serum	Breast meat
T1	100d	100d	54.0cd	15.1e	100.0b
T2	174.4a	161.1a	39.7f	11.1e	98.5b
T3	150.2b	150.1b	55.5c	29.4c	102.7b
T4	129.5c	144.7b	58.0b	47.5b	117.8a
T5	102.0d	135.8c	60.6a	52.10b	117.3a
T6	101.2d	130.4c	45.4e	60.4a	114.8a
T7	153.7b	86.7e	51.8d	21.2d	99.1b
SEM	4.50	2.22	0.81	1.88	1.91

T1: Uninfected; T2: Infected; T3: Infected+0.5 kg/ton; T4: Infected+1 kg/ton; T5: Infected+2 kg/ton; T6: Infected+DPEP; T7: Infected+Oxy 0.4 kg/ton

^*relative to control

Different letters in the same column indicate significant differences (P<0.05).

The analysis was performed in triplicates.