Table 5.

Effects of protected sodium butyrate (PSB) and olive leaf and grape-based by-product (OLG-mix), and their interaction on different blood antioxidant parameters (40 days of age).

PSB (g/kg)	OLG-mix (g/kg)	MDA (µmol/L) 1	FRAP (mmol/L) 2	SOD (U/mL) 3	CAT (U/mL) 4	GPx (U/L) 5	Vit E (µg/mL) 6
0	0	1.33	0.76	0.83 b	0.05	3.58	1.04
2	0	1.35	0.72	1.14 a	0.10	3.76	1.10
0	2	1.34	0.80	1.13 a	0.04	3.07	1.12
2	2	1.32	0.73	1.21 a	0.08	3.62	1.12
Main effects
PSB
	0	1.33	0.78	0.98	0.04	3.33	1.08
	2	1.34	0.73	1.17	0.09	3.69	1.11
OLG-mix
	0	1.34	0.74	0.98	0.08	3.67	1.07
	2	1.33	0.77	1.17	0.06	3.35	1.12
SD 7		0.361	0.236	0.354	0.120	1.004	0.245
p-value 8
General		0.9955	0.8104	0.0260	0.4837	0.3241	0.7835
PSB		0.9507	0.4107	0.0434	0.1518	0.1895	0.6493
OLG-mix		0.9328	0.6526	0.0471	0.6007	0.2442	0.4040
PSBx OLG-mix		0.8176	0.7734	0.2131	0.7818	0.5006	0.6719

¹ MDA: malondialdehyde. ² FRAP: ferric reducing antioxidant. ³ SOD: superoxide dismutase. ⁴ CAT: catalase. ⁵ GPx: glutation peroxidase. ⁶ Vit E: vitamin E. ⁷ SD: standard deviation (n = 30 replicates for each main effects, n = 15 replicates for the interaction). ⁸ p: differences were statistically significant when p < 0.05; ^{a, b}. Letter with different superscript were statistically significant.