Table 6.
Redox status indices of chicken blood collected at 16 d of age.
| Factors | FRAP | SOD | CAT | LOOH | MDA | |
|---|---|---|---|---|---|---|
| VAC | P | (μmol/L) | (U/mL) | (U/mL) | (μmol/L) | (μmol/L) |
| − | − | 100 | 28.4 | 3.21 | 2.71 | 0.454 a |
| + | 95.4 | 29.0 | 2.74 | 2.57 | 0.367 b | |
| + | − | 110 | 28.7 | 2.77 | 1.61 | 0.331 b |
| + | 122 | 28.3 | 2.37 | 1.62 | 0.487 a | |
| SEM | 4.69 | 0.260 | 0.089 | 0.140 | 0.018 | |
| Significance (p-value) | ||||||
| Effects | VAC | 0.054 | 0.670 | 0.007 | 0.000 | 0.966 |
| P | 0.670 | 0.898 | 0.004 | 0.716 | 0.197 | |
| Interactions | VAC × P | 0.352 | 0.357 | 0.801 | 0.703 | 0.000 |
a, b—mean values within the same column followed by different letters differ significantly at p ≤ 0.05; VAC—anticoccidial vaccine; P—probiotic bacteria; SEM—standard error of mean; FRAP—total antioxidant potential, as a ferric reducing ability of plasma; SOD—superoxide dismutase; CAT—catalase; LOOH—lipid peroxides; MDA—malondialdehyde.