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

13.6 ± 2.07

20.6 ± 2.49

15.4 ± 1.86

0.10

29.5 ± 1.48^a

26.2 ± 0.87^a

39.8 ± 4.03 ^b

< 0.01

5.56 ± 0.34^b

5.65 ± 0.37^b

4.28 ± 0.41 ^a

0.04

2.77 ± 0.45

2.41 ± 0.26

3.13 ± 0.24

0.34

1.89 ± 0.29

1.71 ± 0.40

1.53 ± 0.47

0.82

15.9 ± 0.73

17.1 ± 2.39

23.1 ± 3.26

0.10

33.9 ± 1.73^a

36.4 ± 1.56 ^ab

44.2 ± 3.29 ^b

0.02

5.17 ± 0.44

6.49 ± 1.19

5.64 ± 0.22

0.76

4.81 ± 1.15 ^a

5.73 ± 1.19 ^b

4.69 ± 0.22 ^a

<  0.01

2.01 ± 0.37

1.11 ± 0.34

2.30 ± 0.48

0.12