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Table 7 Effect of dietary treatments on Longissimus thoracis antioxidative enzyme activities of growing-finishing pigs

From: Effect of oregano essential oil and benzoic acid supplementation to a low-protein diet on meat quality, fatty acid composition, and lipid stability of longissimus thoracis muscle in pigs

Itema

NPD

LPD

LPOB

SEM

P-value

T-SOD (U/mg prot)

24.72b

22.77b

29.77a

0.94

<0.01

CAT (U/mg prot)

0.78

0.37

0.52

0.11

0.285

GSH-Px (U/mg prot)

3.32b

3.12b

7.29a

0.62

<0.01

T-AOC (U/mg prot)

0.50b

0.48b

0.60a

0.02

0.011

  1. Means within a row with different superscript letters are significantly different (P < 0.05)
  2. a NPD normal protein group, LPD low protein, amino acid-supplemented group, LPOB 250 mg/kg oregano essential oil and 1000 mg/kg benzoic acid group, T-AOC total antioxidative capacity, T-SOD total superoxide dismutase, CAT catalase, GPx glutathione peroxidase
  3. bStandard error of mean, n = 6