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Table 3 Effect of L. johnsonii on muscle antioxidant ability of CP-induced chickens1

From: Controlling of growth performance, lipid deposits and fatty acid composition of chicken meat through a probiotic, Lactobacillus johnsonii during subclinical Clostridium perfringens infection

Item Control CP L-LJ H-LJ Pooled SE P-value
Breast
 SOD, U/mg protein 51.33 49.28 50.08 50.01 0.31 0.137
 CAT, U/mg protein 6.31a 5.88c 6.01b 6.20a 0.03 <0.001
 GSH-Px, U/mg protein 59.07 56.08 57.22 58.01 0.63 0.395
 MDA, nmol/mg protein 1.61c 1.92a 1.75b 1.69bc 0.02 <0.001
Thigh
 SOD, U/mg protein 54.76 53.22 54.11 53.98 0.38 0.559
 CAT, U/mg protein 6.66a 6.15c 6.33b 6.31b 0.03 <0.001
 GSH-Px, U/mg protein 66.77 64.98 65.08 65.11 0.28 0.066
 MDA, nmol/mg protein 1.44c 1.79a 1.61b 1.62b 0.02 <0.001
  1. a,bMeans in the same row with different superscripts are significantly different. (P < 0.05)
  2. 1control = basal diet + PBS; CP = basal diet + CP administration; L-LJ = basal diet with 1.0 × 105 cfu BS15/g diet + CP administration; H-LJ = basal diet with 1.0 × 106 cfu BS15/g diet + CP administration
  3. 1n = 12 per treatment group