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Table 3 Effects of gas stunning methods on antioxidant-related enzyme activity in skeletal muscles of broilers

From: Gas stunning with CO2 affected meat color, lipid peroxidation, oxidative stress, and gene expression of mitogen-activated protein kinases, glutathione S-transferases, and Cu/Zn-superoxide dismutase in the skeletal muscles of broilers

Items2 Stunning methods1 P-value
Control G40% G79%  
Breast muscle
SOD45 min 13.6 ± 2.07 20.6 ± 2.49 15.4 ± 1.86 0.10
SOD1 d 29.5 ± 1.48a 26.2 ± 0.87a 39.8 ± 4.03 b < 0.01
GST45 min 5.56 ± 0.34b 5.65 ± 0.37b 4.28 ± 0.41 a 0.04
GST 1 d 2.77 ± 0.45 2.41 ± 0.26 3.13 ± 0.24 0.34
GST 3 d 1.89 ± 0.29 1.71 ± 0.40 1.53 ± 0.47 0.82
Thigh muscle
SOD45 min 15.9 ± 0.73 17.1 ± 2.39 23.1 ± 3.26 0.10
SOD1 d 33.9 ± 1.73a 36.4 ± 1.56 ab 44.2 ± 3.29 b 0.02
GST45min 5.17 ± 0.44 6.49 ± 1.19 5.64 ± 0.22 0.76
GST 1 d 4.81 ± 1.15 a 5.73 ± 1.19 b 4.69 ± 0.22 a <  0.01
GST 3 d 2.01 ± 0.37 1.11 ± 0.34 2.30 ± 0.48 0.12
  1. 1Control = without stunning; G40% = 40% CO2 + 21% O2 + 39%N2; G79% = 79% CO2 + 21% O2
  2. 2SOD and GST represent total superoxide dismutase and glutathione S-transferase, respectively. Subscripts represent storage times
  3. a–bMeans with no common superscripts within a row differ significantly (P ≤ 0.05); n = 6; values are expressed as the means ± S.E.M